4e prijs 2019. Farimah Pouyandeh maakte deze Mango cheesecake “Happiness Forever”.
Het commentaar van de jury: “Heel strak gemaakt. Geinig effect van de zijkant. Goede verhouding met gelatin”.
Prijs: een Princess ijsmachine van Baktotaal Bouwhuis
Happiness forever – Mango cheesecake
Ingredients
90g Butter biscuit
45g Melted unsalted butter
350g Ground mango
70g Sugar
7g Lemon juice
330g Mango puree
7g Gelatin sheet
90g Whipped cream
200g Cream cheese
40g Powdered sugar
50g Plain yogurt
2g Vanilla extract
4g Gelatin sheet
85g Whipped cream
Method
Groaned the biscuits and mix it with melted butter. Press it to the bottom of a mold with size of 15cm diameter and put in fridge.
Mix 350g ground mango and 79g sugar. Heated it up on medium temperature. Add 7g lemon juice.
Rest 7g gelatin sheet in cold water for 10 minutes. Get them out of the water and add them to warm mango mixture. Add 330g mango puree. Add 90g whipped cream to the mixture and mix them altogether. Pure some amount of mixture on biscuits and refrigerate them for 20 minutes. Place a 12cm, 9cm, 6cm frame in the center of the main frame, place one space between the center and the middle, pour the mango mixture into the space, and set in the freezer for 2 hours.
Gently loosen the cream cheese, add the sugar powder, mix, add plain yogurt, vanilla extract and mix. Add melted gelatin sheets and mix. Add whipped cream to the mixture and mix altogether.
Remove the 12cm, 9cm, 6cm frame, fill in the cheese cake mixture in between, and turn the remaining cheesecake mixture into the microwave for about 5 seconds, then slightly dilute it, pour it on the top, and let it stand flat in the fridge for 2 hours.
Enjoy it!
