White Chocolate Mango No-Bake Cheesecake
This irresistible cheesecake will delight you with its freshness, elegance and simplicity...
Suroviny:
Bisscuit Base:
- 200 g biscuits your choice
- 3 tsp black cocoa
- 1 tsp sugar
- 2 tsp vanilla paste
- 20 g vanilla sugar
- 70 g melted butter
Mango Puree:
- 2 ps Mango
- 3 leaves of Gelatin
Cream:
- 500 g Philadelphia Cheese
- 200 ml whipped Cream
- 2 tsp vanilla paste
- 2 tsp powdered Sugar
- 100 g white chocolate
Mirror Glaze by Christian Hümbs:
- 100 g of water
- 150 g of glucose
- 150 g of sugar
- 160 g white chocolate
- 100 g of condensed milk
- 13 leaves of gelatin
- food coloring
For Garnish:
- 1 mango
- 50 g Blueberries
- Flowers
- edible Gold
Postup:
Biscuit Base:
- Crumble the biscuits, add the remaining ingredients and finally, add the melted butter. The cookie dough must be wet. Press the dough into the cake tin and let it cool in the fridge.
Mango Puree:
- Soak the gelatin in cold water. Meanwhile, peel and cut the mangoes. Puree the mango with a hand blender.
- Drain the excess water from the gelatin and place in a saucepan. Melt the gelatin over a low heat and finally, add the pureed mangoes. Mix well so that the gelatin combines well with the mango. Pour into a silicone mold and freeze.
Cream:
- Take the Philadelphia cheese and heavy cream out of the fridge so they are at room temperature. Whisk together Philadelphia cheese with powdered sugar. Melt the chocolate in a water bath and allow to cool slightly.
- Slowly add the whipped cream to the Philadelphia cream and the cooled white chocolate and finally, add the remaining ingredients. Mix well, but be careful not to mix for too long.
Mirror Glaze:
- Put the gelatin in cold water for about 5 minutes.
- Melt the gelatin together with the white chocolate in a water bath.
- Put the water, glucose, sugar and condensed milk in a saucepan and bring to a boil.
- Add gelatin and chocolate to the mixture with glucose and mix well with a hand mixer.
- Divide the frosting into several containers and add color. Mix well and Mirror Glaze is ready.
Instructions:
- Pour half of the cream onto the cooled base.
- Add frozen mango puree.
- Pour the remaining cream on top and refrigerate overnight. Remove from the silicone mold.
- Pour Mirror Glaze alternately over the frozen cream to create a marble effect.
- Decorate with the remaining mango, blueberries, flowers and edible gold.
- Bon appetit!
Poznámky:
-
Cheesecake must be frozen before using Mirror Glaze