Mango cheesecake

1 prepared sponge cake (make your own, or store bought)

sugar syrup (you`ll only need a scant amount)
orange-flavoured liqueur, to taste

2 packets unflavoured gelatin
1/2 c. water
2 8oz. packages of cream cheese
1 300ml can condensed milk
1 tsp. vanilla extract
16 oz. heavy whipping cream

6 large, ripe mangoes

1 packet unflavoured gelatin
1/4 c. water
1/2 mango juice
1/2 orange juice

cut sponge cake in half lengthwise, and fit into the bottom of an 8-inch springform pan. add orange liqueur to sugar syrup, and brush or drizzle this mixture on top of the cake. set aside.

sprinkle 2 packets of gelatin into 1/2 c. of water, leave for 2-3 minutes until dissolved. add the can of condensed milk to a saucepan, along with the gelatin mixutre, bring to a boil for a minute or so, then take off the heat. cut the cream cheese into chunks and whisk or blend into the condensed milk mixture. add the vanilla extract and blend well. leave to cool thoroughly. whip the heavy whipping cream in another bowl, then fold the cream cheese-condensed milk mixture into the whipped cream. pour on top of the cake base, then refrigerate for at least 2-3 hours.

dissolve 1 packet of unflavoured gelatin into 1/4 cup of water, leave to sit for 2 minutes. mix the mango and orange juices in a saucepan, add the dissolved gelatin and bring to a boil for 2 minutes. leave to cool.

peel mangoes and cut the flesh along the pit into 2 "cheeks". slice the cheeks down the "short" side into uniform pieces (these will be your "petals"). arrange the mango slices by slightly overlapping each piece, and going around the pan in a continuous concentrical spiral--when it gets too difficult to continue, cut a chunk of mango off the sides of the pit to fit in the center. drizzle the juice-gelatin mix over the mangoes, filling in any gaps. chill again for another 2-3 hours, or overnight.

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