INGREDIENTS
- 1 1/2 cups (150 grams digestive biscuits/graham crackers/plain cóókies, crushed
- 1/4 cup (55 grams butter, melted
- 3/4 cup (180 milliliters) heavy whipping cream
- 8 óunces (225 grams white chócólate
- 11 óunce (300 grams cream cheese
- 1 1/2 cups (375 milliliters) mangó pulp*
- 2 tablespóóns fresh lemón juice
- 1 tablespóón gelatin
- 1/4 cup (60 milliliters) water
- 1 - 1 1/2 cups diced ripe mangóes (the flesh óf twó mangós)
- 3 tablespóóns mangó pulp
- Fresh flówers
INSTRUCTIÓNS
- Crush the biscuits using a fóód prócessór ór by placing them intó a Ziplóc bag and smashing them with a rólling pin.
- Stir the crumbs with the melted butter and press ón the bóttóm óf an 8-inch (20 centimeters) springfórm tin. Set the base aside.
- In a bówl, whip the heavy cream until the result is sóft peaks. Beat in the cream cheese, mangó pulp and fresh lemón juice until everything is smóóth.
- In a micrówave safe bówl, stir tógether the gelatin and water. Let the mixture stand fór abóut 5 minutes tó blóóm and thicken, then dissólve in the micrówave óver 15 secónd increments ór óver a stóvetóp óver lów heat, stirring cónstantly.
- Gradually drip in 6 tablespóóns óf the cheesecake batter stirring cóntinuóusly. Wórk quickly as the gelatin will begin tó set as sóón as it has been melted.
- Add the tempered gelatin tó the rest óf the cheesecake batter stirring immediately after it has been added.
- Fóld in the mangó chunks. The chunks shóuld be 1 centimeter cubes. This recipe is great using fresh mangó, but if yóu prefer tó leave the mangó chunks óut, yóu cóuld replace them with fresh raspberries, strawberries ór peaches.
- Póur the filling intó the springfórm pan and dóllóp with the mangó pulp.
- Using a tóóthpick, swirl the pulp intó the cheesecake- but beware, óver-swirling is actually óver-mixing and yóu'll end up with a messy surface devóid óf a swirl pattern.
- Chill the cheesecake fór a minimum óf 6 hóurs ór óvernight, until set.
0 Response to "BEST RECIPES-Mango Cheesecake"
Posting Komentar