Tuesday, December 8, 2015


source from  :    Christine's; thanks...

Ingredients :

120  gm  Marie biscuits
  70  gm  butter, melted
250  gm  cream cheese, room temperature
  55  gm  caster sugar
150  ml   thickened cream/whipping cream
    2  tsp  gelatine powder
  30  ml   hot water
    1  mango, peeled and sliced/strawberries/blueberries etc..

Coulis  :   (I didn't do this)

1  mango, peeled and chopped
2  tsp  lime juice

Method :

1.  Process biscuits in a food processor until finely crushed.  Add butter and pulse to combine.  Press over the base of a 20cm/8-inch round springform pan.  Chill for 15 minutes or until firm.

2.  Whisk the gelatine and hot water in a small bowl until the gelatine dissolves.  (Remark  :  If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water.  It helps the gelatine to dissolve easily and quickly).

3.  Beat the cream cheese and sugar until smooth and creamy.  Fold in the cream.  Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well.  Pour the cream cheese mixture over the biscuit base.  Refrigerate overnight or until firm.

4.  Remove the cheesecake from the fridge 15 minutes before serving.  To make coulis :  place the mango and lime juice in a blender and pulse until smooth.  (If necessary, blend in a little water until coulis reaches pouring consistency).

5.  Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis (if desired).

Note  :  Mango coulis and slices can be prepared ahead and stored in the fridge overnight covered with plastic wrap...

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