Baked Mango Cheesecake Recipe 🥭🥭
INGREDIENTS:
For the crust
15 -16 digestive biscuits
80 gms melted butter.
For the filling
● 2 mangoes
● 300 gms cream cheese at room temp
● 1/2 cup whipped cream
● 1/2 cup powdered sugar
● 1 tsp vanilla extract
● 1 tbsp cornflour
METHOD:
• First, make the crust. In a food processor, blitz the biscuits into a fine, sandy powder. Transfer the crumbs to a mixing bowl, then add the butter and mix well.
• Tip the mixture into a 9-inch springform pan and press down firmly and evenly, taking the mixture up to the sides as well, about 1/2 inch high. The base of a small measuring cup helps to pack it down properly. Refrigerate for 30 minutes.
• Preheat the oven to 180°C
• Now in a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add the sugar (which helps loosen up the mixture) and whipped cream, beating again till smooth. It is important that there are no lumps.
• Next add the mango pulp and vanilla, then sprinkle the cornflour and powdered sugar into the bowl as well. Beat on low speed to combine.
• Pour the batter over the cooked crust and bake for 35 minutes until the edges are puffed and a two to three inch circle in the center is still wobbly. At this stage, the edges may have a few small cracks which is a definite sign that the cheesecake is done and is at the brink of being over-baked.
• In a pan add chopped mangoes then add sugar and cook for 5 min. Once it get cool pour on top of the cheesecake and then garnish with chopped mangoes on top of it.
• Allow to cool in the oven for 1 hour, with the door slightly open, then take it out and let the cheesecake cool completely to room temperature.
• Once it's completely cooled, place in the refrigerator at least 6 hours but preferably overnight for the best texture. When completely chilled, run a knife around the edges of the cheesecake so that you can make sure it's not sticking to the sides of the pan, then remove the sides. Serve chilled!!
Негізгі бет Baked Mango Cheesecake Recipe! 🥭🥭
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