Mango cheese cake
Instructions
Prepare the base, combining all ingredients and place in a lightly greased cake pan.
Press, to adhere to the walls of the base pan.
Put in the fridge.
Mount aside from the cheese, making it creamy.
Add sugar and beaten eggs to omelettes, adding the cornstarch passed into the colander.
You have to get a very fluid cream.
Pass it through a sieve and add the mango pulp, stirring with a wooden spoon.
Remove the Pan from the refrigerator and add the cream.
Bake at 180 degrees for 15 minutes.
Once this stage of cooking, turn the temperature up to 100 degrees, leaving it in the oven again for an hour.
Turn off and let cool for 10 minutes in the oven open slightly.
Remove and allow to cool completely.
Next, keep in the refrigerator for at least a day.
Personally, I serve with a sweet mango sauce or strawberries or mango slices and 2 or 3 berries, decorating with mint leaves.
Ingredients and dosing for 8 persons
- For the dough:
- 1 cup of goodmary chopped biscuits
- 1/4 cup of coarsely chopped macadamia nuts
- 100 g of butter
- 3 tablespoons of granulated sugar
- For the filling:
- 600 g of philadelphia cheese
- 3/4 cup of sugar
- 4 large eggs
- 3 tablespoons of cornstarch
- 2 cups of mango pulp
- For the strawberry coulis:
- Some of leaves fresh mint
- Berries
- To decorate:
- Some strips of mango