Mango cheese cake is made with cheese cream, gelatin and marie biscuits( You can use any biscuits). We have 3 layers in this cake. The base is made with marie biscuits, the middle layer is of cream cheese and the top layer is of mango pulp. I have not used sugar in this cake. But if you want you can add sugar. For making this cake a) You have to make the cream cheese, I make my own home made cream cheese. You can also buy this from the market. b) the base, made with biscuits and butter.c) the top layer made with mango and gelatin.
Lets discuss the ingredients,
1) Mango - 3 - pureed
2) Gelatin - 3 tbs
3) Cream cheese made from 1 litre milk
4) Mint leaves - for garnishing
5) Marie biscuits - 175 Grams
6) Sugar - powdered - 1 + 1/4 cup
7) Butter - unsalted - 100 grams
Method :
1) Make the cream cheese one day prior. You can keep it in the fridge. Click here to read the recipe for CREAM CHEESE.
2) To make the base, grind the all the marie biscuits in the mixer and mix it with the butter. Spread this on a silicone mold with a spoon to make the crust of the cake. And then keep it in the fridge for 2-3 hours till it becomes hard and crusty. It will look like this and this is ready.
3) Now, take the cream cheese and mix it with powder sugar and mango puree. Blend it 2 mins. In a 1/2 cup boiling water, add 2 tbs of gelatin. Let it stay in the water for 5 mins, mix well and when cool add this to the cream cheese mix. Blend all for 2 mins again. Spread the cream cheese on the crust and freeze it for 1 hour.
4) After one hour, In a pan add mango puree and heat it for few mins. In a 1/4 cup boiling water , add 1 tbs gelatin. Mix well and let it stay for 2-3 mins. Once cool, add this to the mango puree pan. You don't have to cook mango puree for too long. And add gelatin, when its slight cool. Mix well. Put the puree mix on top of the cream cheese layer and again freeze it for another 3-4 hours.
5) Serve chill and enjoy.
Lets discuss the ingredients,
1) Mango - 3 - pureed
2) Gelatin - 3 tbs
3) Cream cheese made from 1 litre milk
4) Mint leaves - for garnishing
5) Marie biscuits - 175 Grams
6) Sugar - powdered - 1 + 1/4 cup
7) Butter - unsalted - 100 grams
Method :
1) Make the cream cheese one day prior. You can keep it in the fridge. Click here to read the recipe for CREAM CHEESE.
2) To make the base, grind the all the marie biscuits in the mixer and mix it with the butter. Spread this on a silicone mold with a spoon to make the crust of the cake. And then keep it in the fridge for 2-3 hours till it becomes hard and crusty. It will look like this and this is ready.
3) Now, take the cream cheese and mix it with powder sugar and mango puree. Blend it 2 mins. In a 1/2 cup boiling water, add 2 tbs of gelatin. Let it stay in the water for 5 mins, mix well and when cool add this to the cream cheese mix. Blend all for 2 mins again. Spread the cream cheese on the crust and freeze it for 1 hour.
4) After one hour, In a pan add mango puree and heat it for few mins. In a 1/4 cup boiling water , add 1 tbs gelatin. Mix well and let it stay for 2-3 mins. Once cool, add this to the mango puree pan. You don't have to cook mango puree for too long. And add gelatin, when its slight cool. Mix well. Put the puree mix on top of the cream cheese layer and again freeze it for another 3-4 hours.
5) Serve chill and enjoy.
No comments:
Post a Comment