Soft and sparkling mango cake that does not bake and is ready quickly. A fragrant and irresistible cake that you must try. Follow recipe.
Ingredients: easy, total time: 60 min., 15 servings
For the Crust:
60 g unsalted butter (1/2 stick), melted /or 1/4 cup
140 g Integral Crackers / 5 ounces /
2 Tbsp dark brown sugar
For the Filling:
7 g - 1 packet granulated gelatin or 1/4-ounce
60 ml hot water (120 to 140 °C) / 1/4 cup
240 ml heavy cream / 1 cup
200 g granulated sugar / 1 cup
225 g packages cream cheese, cubed, at room temperature / 2 (8-ounce
120 ml canned unsweetened, puréed mango pulp / 1/2 cup
1 lime, peel and juiced
1/2 tsp ground cardamom
For the Glaze:
7 g -1 packet granulated gelatin / 1/4-ounce
60 ml hot water (120 to 140 C) / 1/4 cup /
240 ml canned unsweetened puréed mango pulp / 1 cup
2 Tbsp granulated sugar
1 tsp lime juice and 1 tsp peel
Preparation:
Coat the sides and bottom of a round mold measuring 23 cm or 9 inches well with butter
Then line with baking paper and coat again with butter. Leave the mold in the refrigerator. This helps to firm the butter and make the cake easier to release.
Start the crust:
Stir the integral biscuits into the food processor until they become a fine powder. Add brown sugar and combine well, then add melted butter and pulse again until completely combined. Transfer the mixture to the prepared pan and press with your fingers or a glass into an even layer. Put the mold in the refrigerator for 30 minutes.
Prepare the filling:
Add 60 ml of water or 1/4 cup of room temperature to a small, wide bowl, sprinkle the gelatin over the water and let stand for 5 minutes, until the gelatin granules swell. Pour 1/4 cup / 60 ml of hot water over hydrated gelatin and stir to dissolve.
As the gelatin hydrates, add the thick cream and 1/2 cup / 100 g of sugar to the mixer bowl with the whisk and mix on medium speed until the cream gets firm peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
Clean the mixer additives and add the cream cheese and the remaining 1/2 cup / 100 g sugar and whisk over medium-high heat until smooth, light and fluffy, about 5 minutes. Transfer to a bowl. Add the mango pulp and lime juice and beat on medium-low heat, gradually increasing the speed to medium-high. When the cream has combined well for about 2 minutes. Stop the mixer and transfer to a bowl.
Add the gelatin mixture and stir on medium heat until completely combined.
Add whipped cream, lime zest and cardamom to the cream mixture. Stir the cream into the mango mixture until well combined. Pour this mango mixture over the cooled crust, and flatten the top with a spatula or cake knife. Return the mold to the refrigerator and refrigerate for 30 minutes. While the cheesecake has cooled, prepare the icing.
Glaze:
Add 60 ml of room temperature water or 1/4 cup / to a small wide bowl, sprinkle the gelatin over the water and let stand for 5 minutes until the gelatin granules swell. Pour 60 ml of boiling water or 1/4 cup / over hydrated gelatin and stir to dissolve well.
In a separate medium bowl, whisk the mango pulp with the sugar. Whisk the gelatin mixture. Add 1 teaspoon of lime juice and 1 teaspoon of lime zest and whisk to blend well. Pour this mixture over the top of the cheesecake, turn the pan over evenly, cover the top of the pan with plastic wrap. Cool the cheesecake until the gelatin layer is completely firm and firm, at least 6 hours until overnight.
Buon appetito!
NOTE: When ready to serve, remove the plastic wrap and carefully release the cheesecake from the mold. Cut the cheesecake with a sharp, serrated knife. For the cleanest slices, wash the knife with warm water and wipe with a towel between each cut.
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