Brazilian Food: Cheesecake with mango syrup.

4 years ago

· 1 packet of biscuits like cornstarch
· 5 tbsp (tablespoons) butter at room temperature

· 4 eggs
· 1 teaspoon (tsp) vanilla extract
· 2 tbsp (tablespoons) of lemon juice
· 3 1/3 cup (tea) cream cheese
· A pinch of salt
· 1 cup (tea) of sugar

· 2 sleeves
· 1/2 cup (tea) of sugar

To decorate:
· 2 sleeves
· Mint leaves

· Shape of opening of 23 cm in diameter

In blender or food processor, beat until a crumbly biscuits. Transfer to a bowl, add butter and mix well. Line the bottom of the pan with the dough and place it in the fridge. Preheat the oven at medium temperature.

Beat eggs in mixer. Add the remaining ingredients, beating for 30 minutes. Place the filling in form and bake for 1 hour and 30 minutes. Allow to cool. Cover with plastic wrap and refrigerate for 3 hours.

Peel, remove the core of the sleeves and beat them in a blender with the sugar. Unmold the cake and cover with the syrup.

Peel and slice the mangoes. Disponhaas on the cake. In the center, form a flower with the bark and fruit around, place mint leaves.

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