Malta Independent - - CROSSWORD & FUN -

Mango cheese­cake In­gre­di­ents 150g plain bis­cuits 80g but­ter, melted 2 x 250g cream cheese block, at room tem­per­a­ture 1/2 cup caster sugar 300ml thick­ened cream, whipped 1 ta­ble­spoon gela­tine 1/4 cup hot wa­ter 4 man­goes, peeled and sliced 2 ta­ble­spoons lime juice 1 mango, peeled and chopped, to serve

Method 1. Process bis­cuits in a food pro­ces­sor un­til finely crushed. Add but­ter and pulse to com­bine. Press over the base of a 20cm spring­form pan. Chill for 15 mins or un­til firm. 2. Mean­while, use an elec­tric mixer to beat the cream cheese and sugar in a bowl un­til smooth and creamy. Fold in the cream. Whisk the gela­tine and hot wa­ter in a small bowl un­til the gela­tine dis­solves. Stir 1/4 cup of the cream cheese mix­ture into the gela­tine mix­ture, then add to the re­main­ing mix­ture and mix well. Pour half the cream cheese mix­ture over the bis­cuit base. Top with half the mango slices, then re­main­ing cream cheese mix­ture. Re­frig­er­ate overnight or un­til firm 3. Re­move the cheese­cake from the fridge 15 mins 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.) 4. Ar­range the re­main­ing sliced mango over the cheese­cake and driz­zle over the coulis.

Serves Ready in 415 Min Prep Time 415 Min Cook Time 0 Min 12

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