Mango Cheesecake — recipes for kids

Mango Cheesecake — recipes for kids

Mango Cheesecake

Mango Cheesecake

 

Mango Cheesecake is delicious crumbly cake, the most delicate creamy filling with hints of lemon and vanilla, juicy mango jelly, as well as crackling sweet meringue on top, all together not tasty and delicious! So invite under Kat get acquainted with the list of products and all the details of cooking!

Generally, I like to cook strawberry cheesecake, but instead of strawberries on the supermarket shelves I liked mangoes, surprisingly, very soft and even fragrant. This meeting and pushed me onto the idea to cook the same cake cheesecake, but already more exotic, if I may say so.

Ingredients

Shortcrust pastry:

  • flour — 210 g
  • powdered sugar —10 g
  • egg yolk — 1 piece
  • salt — 1/4 TSP
  • the butter room temperature — 100 g

Cheese filling:

  • cream cheese — 300 g
  • sugar — 90 g
  • 33% cream — 20 g
  • flour — 15 g
  • Egg 2 pieces
  • egg yolk — 1 piece
  • lemon peel, vanilla extract

 

Mango jelly:

  • Mango pulp — 300 g
  • water — 50 ml
  • lemon juice — 1 tablespoon
  • gelatin — 7 g
  • sugar — 50 g
  • vanilla

Meringue for decoration:

  • sugar — 75 g
  • egg white — 1 piece
  • pinch of salt

 

Form diameter 17 cm

 

Cooking:

Mix all dry ingredients with a whisk, add the softened butter, egg yolk and whisk attachments for homogeneous dough to flakes. Knead with your hands from the flakes homogeneous dough, wrap in foil and send it in the fridge for 30minutes. The chilled dough into 1 cm wide seam and cut out the shape of the required diameter and distribute it on the form.

Send a cake in the oven, preheated to 345 F in 15 minutes. Baked cake stays inshape. The test will turn out much more than necessary, so the part can be used for making cookies to decorate cheesecake.

For toppings you want to grind the lemon zest with sugar with your hands and put on some time to lemon revealed his scent.

Put cottage cheese cream cheese in a bowl, add the eggs, yolks, cream, vanilla extract, and beat at low-speed until smooth. Gradually add to sugar mixture, frayed with zest, as well as flour. Pour cheese filling in a form on top of the sand shortcake and send in the oven at 215 F for one hour. Ready to send a cheesecakein the refrigerator for 30 minutes. During this time you want to cook the jelly.

 

Mango jelly

Dissolve gelatin in water (about 50 ml) and leave to swell for 30 minutes. For jelly, I took two ripe mango, I’m lucky fruits are very sweet if you are less fortunate, then the amount of sugar to Jello you want to enlarge. Mix together Mango Puree with sugar, lemon juice and vanilla, warm to 175 F, almost to a boil.Remove from heat, add gelatin and stir well with a whisk. When the jelly has cooled to 105 F you want to distribute it on chilled cheesecake and again send in the fridge, ideally overnight. If you want to quickly evaluate the result, you can send a cake for an hour in the freezer.

For the most enjoyable part is the decor, I chose the meringues, as did not want to decorate cheesecake with berries, so as not to interrupt the taste of mangoes.

To make a meringue, need to beat the squirrels with a pinch of salt, gradually adding sugar until stable peak. Then plant protein mass from a pastry syringeon baking paper and send in the oven at 110 with the 3040 minutes depending on the size of the meringue. The finished cheesecake get out of shape and chaotic pour meringue cookie pieces, mint leaves and basil.

Another very interesting recipe — Carrot cake

 

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