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

mango cheesecake
Foto: Manon Notermans. Met haar Mango cheesecake won Farimah Pouyandeh de 4e prijs bij de taartenbakwedstrijd

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!

mango cheesecake
Foto: Manon Notermans
mango cheesecake
Foto: Manon Notermans

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