mary berry mango cheesecake recipe

mary berry mango cheesecake recipe

mary berry mango cheesecake recipe

Basic ingredients for mary berry mango cheesecake recipe

  • 8 oz biscuits/Graham crackers
  • 7 spoons of butter, melted
  • For the filling: 2 1/4 cup cream cheese
  • 1 cup heavy whip
  • 2 cups mango puree/pulp
  • 330g white chocolate
  • 1 tablespoon lemon juice Zest one lemon
  • 1 teaspoon Vanilla Extract
  • 10g gelatin Powder + 50ml chilled water
  • 300g mango purée/pulp
  • 3 tablespoons
  • 37g sugar

How to make mary berry mango cheesecake recipe

  • First of all, Use a food mixture to crush the biscuits. Pulse in the melted butter until well combined. Press the mixture into a 9-inch (23cm), springform pan. While you make the filling, let it cool.
  • Puree mango: If you are using canned mango, skip this step. Cut mango into small cubes and then place them in a food processor. Blend until smooth.
  • Divide into two portions: 500 grams (17.6oz), and 300 grams (10.6oz). Set aside.
  • Mix gelatin powder with water in a small bowl. Let bloom for 10 minutes.
  • Beat cream cheese in a large bowl until smooth. Now add heavy cream and vanilla extract, and beat to stiff peaks.
  • Microwave the white chocolate until smooth. Stir every 20 seconds.
  • Mix melted white chocolate with the mango pulp (500g), lemon juice, and lemon zest in a bowl. Beat until smooth.
  • For 15 seconds, heat the gelatin in a microwave. Temper the gelatin. Add a few tablespoons of the cheesecake mixture to the dissolved gelatin. Stir until well combined. Mix the cheesecake mixture with the remaining ingredients. Place the mixture in a springform pan. Freeze the topping while you make it.
  • Make mango jelly by mixing gelatin powder with water in a small bowl. Let bloom for 10 minutes. Place 300g mango pulp, sugar, and water in a small saucepan. Stirring occasionally, heat over medium-high heat until sugar dissolves.
  • Add the bloomed gelatin to the saucepan. Stir until gelatin is melted.
  • Now Allow the gelatin to cool to room temperature before you pour it over the top of your cake.
  • Keep the cake in the refrigerator overnight.
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