Mango cheesecake

Yummy cheesy cheesecake…

Here is a recipe that I wanted to post from a pretty long time but had been postponing for the rite moment. Got an order for a small house party, and had to make something spl. for the get together. So what could be better than a cheesecake to brighten up any sweet occasion. N as requested, it was a Mango cheesecake that was made for the spl. day.

The top of the cheesecake could be covered with a gel emulsion layer, which could be made by double boiling liquid glucose with double the quantity of water and the required amount of fruit emulsion for the flavour n colour. Once this comes to room temp., pour over the set cheesecake and swirl to coat the top evenly. Refrigerate yet again till it set. Alternately, you could pipe whipping cream all around the top of cheesecake, setting a boundary and then swirling the liquid glucose reduction within the set outline.

So try out this cheesecake and make your spl. day all the more fun and cheesier. 🙂 🙂

go here click Mango cheesecake recipe

come guadagnare 7500 al mese Ingredients:

For Base

  • All purpose flour – 140 gms.
  • Butter – 110 gms.
  • Icing sugar – 80 gms.
  • Baking powder – 1/4 tsp.
  • Vanilla essence – Few drops

http://www.firstaidauto.com.au/biopoer/7596 For filling

  • Mascarpone cheese – 450 gms.
  • Whipping cream – 400 gms.
  • Powdered sugar – 150 gms.
  • Mango purée – Pulp of 2-3 Sweet Mangoes
  • Gelatin – 15 gms.
  • Water – 250 ml.(To mix gelatin)
  • Lemon juice – 1 tbsp.
  • Mango emulsion – Optional (For extra flavour and colour)

http://melroth.com/?komp=opzioni-binarie-conto-demo-senza-registrazione&e7e=c5 Method:

watch For the base

  • Take butter in a mixing bowl and cream it to a light and fluffy texture with icing sugar and vanilla essence.
  • Sieve in the flour and baking powder and work the mix with your hands.
  • Round the dough, and if sticky, place in the refrigerator till workable.
  • Once set, place the dough in a loose bottom mould and spread to a uniform thickness using the fist.
  • Dock with a fork all over the pastry base to avoid puffing up during baking.
  • Bake at 180C for 15-20 mins./ till light golden brown in colour.
  • Set aside, or refrigerate to cool.

see url For the filling

  • Take mascarpone cheesecake in a mixing bowl and add powdered sugar to it.
  • Give a quick mix with a beater to get a uniform mix without any lumps.
  • Take gelatin in a small bowl and add half cup water to it.
  • Slightly mix to dissolve the gelatin and then keep aside for couple of minutes till the gelatin absorbs most of the water.
  • Meanwhile add lemon juice to mango purée and mix.
  • Add this to the cheese-sugar batter along with Mango emulsion(if adding) and give a quick whip.
  • Now using a double boiler, dissolve the gelatin completely in water without any granules remaining in it.
  • Bring this to room temperature and then pour into the cheesecake base and whisk thoroughly.
  • Take whipping cream in another bowl and whip to soft peaks.
  • Add this to the batter and again whip with a beater to bring the batter together.
  • Finally fold the batter with a spatula.
  • Pour this filling in the mould over the pastry base.
  • Tap the cake tin to uniformly spread the batter.
  • Once done, refrigerate till the cheesecake is set and holds shape approx.1 to 2 hrs.
  • Once set, loosen the sides and de mould from the loose bottom mould.
  • Serve chilled.

virgin dating experienced guy Note:

  • To get clean slices, dip a knife in hot water, wipe clean and then cut slices from the cake. This will help in giving clean n neat slices.

after you hook up with a girl Recipe steps:

For the base

  1. Take butter in a mixing bowl and cream it to a light and fluffy texture with icing sugar and vanilla essence. Sieve in the flour and baking powder and work the mix with your hands. Round the dough, and if sticky, place in the refrigerator till workable. Once set, place the dough in a loose bottom mould and spread to a uniform thickness using the fist.
  2. Mango cheesecakeMango cheesecakeDock with a fork all over the pastry base to avoid puffing up during baking.
  3. Mango cheesecakeBake at 180C for 15-20 mins./ till light golden brown in colour. Set aside, or refrigerate to cool.Mango cheesecake

zovirax mg For the filling

  1. Take mascarpone cheesecake in a mixing bowl and add powdered sugar to it.
  2. Mango cheesecakeMango cheesecakeGive a quick mix with a beater to get a uniform mix without any lumps.
  3. Mango cheesecakeTake gelatin in a small bowl and add half cup water to it.Mango cheesecake
  4. Slightly mix to dissolve the gelatin and then keep aside for couple of minutes till the gelatin absorbs most of the water.
  5. Mango cheesecakeMeanwhile add lemon juice to mango purée and mix. Add this to the cheese-sugar batter along with Mango emulsion(if adding) and give a quick whip.Mango cheesecakeMango cheesecake
  6. Now using a double boiler, dissolve the gelatin completely in water without any granules remaining in it.
  7. Mango cheesecakeBring this to room temperature and then pour into the cheesecake base and whisk thoroughly.
  8. Mango cheesecakeTake whipping cream in another bowl and whip to soft peaks.
  9. Mango cheesecakeAdd this to the batter and again whip with a beater to bring the batter together. Finally fold the batter with a spatula.
  10. Mango cheesecakeMango cheesecake source Pour this filling in the mould over the pastry base. Tap the cake tin to uniformly spread the batter.
  11. click here Mango cheesecakeOnce done, refrigerate till the cheesecake is set and holds shape approx.1 to 2 hrs. Once set, loosen the sides and de mould from the loose bottom mould. Serve chilled.Mango cheesecake
 

Leave a Reply

Your email address will not be published. Required fields are marked *