Thursday, 12 May 2016

Chill Mango Cheesecake


Another cheesecake recipe that we love. Since it's mango season, it's the right time to have some chill cheesecake. This recipe, some parts of it I adapted from The Baking Biatch.


Chill Mango Cheesecake

Ingredients for base:

15 pcs digestive biscuits
90gms melted butter

Method:

Crush the digestive biscuits with a rolling pin.
Transfer to a mixing bowl and add in melted butter.
Mix well and and press into a 7 inch removable base cake tin.
Put in fridge to set.

Ingredients for cheesecake

250 gms creamcheese
2 tsp gelatine
140 ml boiling water
80 gms caster sugar
2 mangoes, skin and cubed

Method:

Dissolve Gelatine in boiling water and let it cool.
Beat creamcheese with sugar till light and creamy.
Add in cooled gelatine and combine well.
Drop in the cubed mangoes and stir to combined.
Take the chilled base out from the fridge and pour in the creamcheese mixture.
Let it sets in the fridge for 2 hours.
Cook the mango topping and let it cool down before pouring on the cheesecake.
Garnish with fruits or mango roses and serve cold from the fridge.

Mango topping

I25 gms mango cut into cubes
125 ml water
1 tsp gelatine
30 gms sugar

Method:
Blend the mango together with the water till fine.
Sieve the mixture to get rid of lumps.
Transfer ingredients into a pot and cook till it boils.
Let mixture cool down before pouring on cheesecake.



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