MANGO CHEESE CAKE
Thursday, August 9, 2018
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Cheese cake is a type of dessert that is now popular and easy to find, especially in bakeries, pastries, even coffee shops. Usually cheese cake is served with coffee, tea or other favorite drinks to spend time with people you love.
From its name, of course cheese is the main ingredient of cheese cake. Cheese for cheese cake is a young cheese, which has a soft texture with a lighter aroma than old cheese.
This time we combine the delicious vanilla-flavored biscuits with cheese cake dough in the Mango Cake Cheese recipe. Cheese cake is baked with Au Bain Marie technique, to keep the cake from burning. Have you imagined fresh and delicious cheese cake? It's easy enough how to make it, look at the recipe
INGREDIENTS:
Bottom the cake :
- 125 g of vanilli biscuits, crush
- 1 tablespoon brown sugar
- 50 g of unsalted butter, melt
Cheese cake :
- 375 g cream cheese
- 80 g sugar castor
- 1 tablespoon of custard flour
- 20 g of cornstarch
- 250 g of mango fruit, puree
- 3 eggs, shake
- 150 ml whip cream
Topping :
- 1 mango, thinly sliced
- 100 g of apricot jam, simmer with 50 ml of water over low heat, stir.
INSTRUCTIONS:
- Prepare the oven with a temperature of 150oC, prepare the baking pan spring form that has been smeared with butter. Place the bread paper that is also smeared with butter.
- Bottom the cake : mix the biscuits with brown sugar and butter. Mix well, place it over the base of the pan. Press it down. Store in a refrigerator.
- Cheese cake : shake the cream cheese with sugar, flour, custard, and cornstarch until smooth, add the mango meat while continuing to shake gently until well blended. Pour the egg beaten little by little while continuing to shake, put the whip cream, stir until the mixture is evenly mixed and thickened. Pour the cheesecake mixture into a baking dish that has been coated with biscuits.
- Bake au bain marie for 75 minutes until cooked. Turn off the oven, remove the pan au bain marie, let the cheesecake cool in an open oven.
- Topping: remove the cheesecake from the mold, arrange a thin slice of mango in the top layer of cheesecake, cover with a spread of apricot jam, cover with clingwrap. Store in a refrigerator. Cut to taste.
