Cooking Instructions
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Step 1
Prepare the biscuit base. Place the
Digestive Biscuits (1 1/4 cups)
in a processor /Ziploc bag and blend it into a fine meal. Stir in
Clarified Butter (3 1/2 Tbsp)
.
Step 2
Press firmly into a 6-inch dessert ring or loose bottom cake tin. Place in the freezer for about 1 hour until set.
Step 3
Meanwhile, make your cheesecake filling. Place the
Fresh Cream (6.5 oz)
,
Caster Sugar (1/3 cup)
, and
Agar-Agar Powder (1/2 Tbsp)
in a saucepan and whisk until smooth. Simmer for 2-3 minutes stirring often.
Step 4
Pour this over the
White Chocolate (2/3 cup)
and leave it to stand until the chocolate melts. Add the
Lime Juice (1/2)
, and
Lime Extract (to taste)
and whisk until smooth. Strain if desired.
Step 5
Whisk the chocolate mix into the
Cream Cheese (3/4 cup)
just before you need it. Taste and adjust sweetness as desired.
Step 6
Prepare the mango jelly. Whisk together
Mango Purée (1/3 cup)
,
Water (6 oz)
,
Granulated Sugar (2 Tbsp)
, and
Agar-Agar Powder (3/4 tsp)
and sieve into a saucepan. Simmer for 4-5 minutes over very low heat to activate the agar-agar, stirring often.
Step 7
Add the
Lime (1/2)
and leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. Stir in the
Mangoes (1/4 cup)
just before pouring it over.
Step 8
To assemble your Mango Cheesecake, secure an acetate sheet around the biscuit base. Top with the
Mangoes (1 cup)
.
Step 9
Pour over the cheesecake batter. Place in the freezer for 1 hour.
Step 10
After an hour, top with the mango jelly and refrigerate to set overnight.
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