Ingredients
1000 gms cream cheese
267 gms icing sugar
35 gms vanilla extract
300 gms mango purée
33 gms gelatin sheets
500 gms whipping cream
For the base
150 gms lotus biscuit
30 gms butter
Method
1. Combine base ingredients to make a crumble and then place onto a 9-inch pan and bake for 5 minutes at 180C.
2. In a stand mixing bowl with whisk attachment, put together the cream cheese, beat until smooth, then add the icing sugar, mango puree, and vanilla extract.
3. In a small pan, melt the gelatin sheet and slowly combine it into the above mixture.
4. In another mixing bowl, whisk the whipping cream until before the soft peaks are formed.
5. In a large bowl, using a folding technique, slowly combine the cream cheese mixture with the whipped cream.
6. In a 9-inch pan with the biscuit crumble, pour the mixture and put in the chiller to set.
To assemble:
1. On a dessert plate, slice the cheesecake into a 150 gms piece.
2. Serve garnishing with mango cubes, blueberries, pistachio seeds, and mint leaves.
Recipe courtesy: Caya Restaurant, Dubai
Do you have a favourite recipe to share with us? Write to us at food@gulfnews.com
