Friday, 5 September 2014

Mango Cranberry Cheese Cake

1 Cup diced Mango + 1/2 Cup Mango Puree.
1/2  Cup Mango Puree ( for decorating ,see pic topping )
1 Can Condensed Milk.
2 Packet Philadelphia Cream Cheese - 225 grams.
1/3d Cup Cranberries - I used dehydrated packet ones - they soaked in the cheese cake mixture while setting and were delicious .
Lemon Juice To Taste.
2 1/2 Tablespoons Gelatin  ( dissolved in minimum amount of hot water , and strained when using )

If you are using a spring form pan and want a base take digestive biscuits and crush them till they resemble thick bread crumbs . You will need about 2 cups for a standard 8" pan . Next lightly mix the crushed biscuits with 100 grams butter , don't knead , simply crumble and pat onto he base of the pan , refrigerate for 30 minute and then pour the cheesecake mixture .

Lightly blend the cream cheese ,with condensed milk and 1/2 cup Mango puree - mashing it rather than over whipping it . When you have a soothe paste , add the chopped mangoes and cranberries . Taste . Add lemon juice depending upon the sweetness of your mangoes , a sweet and tangy flavor is what you are looking for . When satisfied with the taste add gelatin  , mix and set in a dish and put in the freezer for 30 minutes to just about firm up the surface . Then decorate the surface with mango puree which has some gelatine in it , cover with cling wrap and set overnight in the fridge .

Sikandalous Cuisine

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