The Cook Book

Mango Cheese Cake Recipe

Mango Cheese Cake
Hiya! Today we will discuss about Mango Cheese Cake Recipe

Ingredients

  • BASE
  • Rite Biscuits 2 medium rolls
  • Gluco Biscuits 1 medium roll
  • Butter 4 tbsp
  • Caster Sugar 1 tbsp
  • BATTER
  • Olpers Cream 220 g
  • Cream 200ml
  • Sugar 1/2 cup
  • Gelatin 1 tbsp
  • Mangoes 2 (cut into small cubes)
  • TOPPING
  • Mixed Fruit Jelly 50g
  • Gelatin 2 tsp
  • boiling water 1/4 cup
  • water 1/4 cup
  • Cooking Directions

     

    1. To Make Base: Crush the bisuits and add in the butter and caster sugar.

    2. Mix well and make the base of your cheese cake with it in a dish with an aluminium foil already placed at its bottom. refrigerate it for fifteen mins.

    3. To Make Batter: Mix well the sugar and the cream cheese.

    4. Blend the gelatin dissolved in water cream and fold it in the cream cheese mixture.

    5. Add the mango cubes and mix with a spatula to distribute them evenly.

    6. Pour the batter over the base and spread it evenly.

    7. Refrigerate for two hours.

    8. To Make Topping: Dissolve the jelly powder and gelatin powder in the boiling water and add the remaining water, stilr till smooth.

    9. Pour it over the cheese cake and refrigerate overnight.

    10. Serve the mango cheese cake chilled after refrigerating for atleast 8 hours.

Mango Cheese Cake Recipe

Most Popular

Latest Recipes

Lava Cake

Lava Cake

Ingredients Plain flour 1, 1/2 cup Milk as required (enough

rainbowcake

Rainbow Cake Recipe

In a bowl, add eggs, sugar and mix well. Now, add maida and mix it, then divide this mixture into 6 bowls equally. Now, add food color (Pink, Green, Yellow, Blue, Orange, Purple) in each bowl respectively and mix it.

recipe image legacy id 816579 11

Peanut butter cheesecake

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil. To defrost, thaw in the fridge overnight. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

recipe image legacy id 406566 12

Lychee & ginger sorbet

Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min. Blitz the drained lychees, fresh ginger slices and lychee syrup in a blender until very finely chopped. Pour through a sieve. Tip into a 1-litre container and freeze for at least 6 hrs until solid. Break up the frozen mix, then put in a food processor. Tip in the egg white and whizz until thick, pale and smooth. Return to the container and freeze again, ideally overnight. Serve in scoops with slices of stem ginger and syrup poured over, with Chinese fortune cookies or thin butter or almond biscuits.

muffins 0

Nutty blueberry muffins

Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil. Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.

mushroom brioche soldiers

Mushroom brioche soldiers

Bring a small pan of water to the boil. Add the egg and cook for 5 mins. Toast the brioche, then mix the mushroom pâté and tarragon, if you like. Spread over the toasted brioche, cut into soldiers and dip.