Melting Mango Cheesecake
Equipment
- Induction
- Pot
- Blender/Food Processor
- Mixing Bowl
- Bowl (medium)
- Spatula
- Hand mixer
- Chopper
- Knife
- Small Container (For Gelatine)
Ingredients
Crust:
- 90 gm Butter
- 200 gm Marie Biscuits
Mango Puree:
- 2 pcs Fresh Mango
- 10 gm Gelatine
- 20 gm Hot Water
- 3 tbsp Castor Sugar
- 300 gm �Water
Cheesecake:
- 10 gm Gelatine
- 20 gm Hot Water
- 400 gm Cream Cheese
- 150 gm Icing Sugar
- 5 tbsp Mango Puree
- 250 gm Whipping Cream
Topping:
- 1 pcs Fresh Mango
Instructions
Preparing Cookies crust:
- Prepare a rectangular aluminium container, bowl, pot, chopping board, blender, knife, mixer and spatula.
- Firstly, take a pot and add in butter into it. At low heat, melt the butter. While that is happening, using a blender add in the marie biscuits into it and blend for 10 seconds or until the biscuits become a crumble.
- Then, add in the melted butter into it and continue to blend it for another 10 seconds until everything is well combined.
- After that, take the aluminium container and fill it in with the cookie crust. In each container put 4 tbsp of cookies crust then press it down with the back of spoon until everything is even. Set in a chiller.
Preparing Mango Puree:
- First, bloom the gelatine with hot water. Give it a stir until everything is melted and set aside.
- Then, take a chopping board and knife, peel off the mango�s skin and dice the mango into cubes.
- After that, take a pot and put the mango in together with the water. On medium heat, let the mango cook for 15 minutes then add in a sugar.
- Cook the mango until the water has reduced a bit then turn off the heat. Add in the bloomed gelatine and stir.
- Take a blender, pour in the mixture and blend for 10 seconds. Your mango puree is done!
Preparing Cream cheese:
- Begin with the same process as before, bloom your gelatine with hot water and set aside.
- In another bowl, add in cream cheese. Using a mixer, beat the cream cheese until it is soft. Then add in sugar and continue beating until everything is well combined.
- Then, add in 5 tbsp of the mango puree and mix again.
- After that, add in bloomed gelatine and mix. Set aside.
- In another bowl, pour in whipping cream and beat until you get soft peaks. Set aside.
Assembling:
- Take 2 scoops of the cream cheese mixture and fold it in with the whipping cream.
- Repeat the same process until all the cream cheese is finished. Then, take out the aluminium container from the fridge.
- Add in the cream cheese mixture into the container until it is 3 quarters full. Set in the fridge for 30 minutes.
- Then, take it out from fridge and pour the mango puree on top of the cheesecake!
- Lastly, dice the fresh mango into cube shapes and put on top of the puree. Set in the fridge overnight! Your mango cheesecake is now ready to eat!
Notes
*For whipping cream I use Millac/Vico brand*