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How To make Mango Pineapple Lime Cheesecake
CRUST:
1 1/3 c Ground gingersnap cookies
1 3 1/2-oz jar roasted
Macadamia nuts 1/4 c Packed golden brown sugar
1 1/2 T Crystallized ginger; chopped
2 T Unsalted butter, melted
FILLING:
4 8-oz packages cream cheese
1 1/2 c Sugar
1 T Minced lime peel
2/3 c Sour cream
6 T Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 sm Pineapple; peeled, quartered
Cored, thinly sliced, leaves Reserved. Crust: Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add
butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes.
Transfer to rack; cool. Maintain oven temperature. Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended. Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight. Place mango around top edge of cake. Place kiwi, then pineapple in centre. Garnish with pineapple leaves. Bon Appetit Magazine August 1993
How To make Mango Pineapple Lime Cheesecake's Videos
No-Bake Mango Cheesecake Recipe
This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!
Printable Version:
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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.
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Kitchen Equipment:
Chef Knife:
Cutting Board:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
9-Inch Spring Form Pan:
Food Processor:
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Mango Key Lime Pie - Taste the Islands with Chef Irie (Episode 4)
How to make Mango Key Lime Pie
Get the recipe at
Copyright 2015 Blondie Ras Productions.
Full episodes available on Create TV and PBS stations nationwide.
????????Mango Cheese Mousse Cake Recipe 6 inches|芒果芝士慕斯蛋糕
????????Mango Cheese Mousse Cake Recipe |芒果芝士慕斯蛋糕
I have a question. Is there anyone who doesn't love mango mousse cake? My family and I LOVE mango mousse so so much.
我有个问题。有人不爱吃芒果慕斯蛋糕么?我和我的家人都超级爱芒果慕斯的。
Ingredients / 所需食材:
Mango Puree / 芒果泥:
*Mango / 芒果 1p(650g)
*Caster Sugar / 白砂糖 15g
*Lemon Juice / 柠檬汁 10ml
Sponge Cake / 海绵蛋糕:
*Egg / 鸡蛋 2p
*Vegetable oil / 食物油 15g
*Milk / 牛奶 20g
*Cake Flour / 低筋面粉 60g
*Caster Sugar / 白砂糖 60g
*Lemon Juice / 柠檬汁 2ml
*Vanilla Extract / 香草精 2ml
Mousse / 慕斯:
*Whipping Cream / 淡奶油 250g
*Caster Sugar/ 白砂糖 25g
*Cream Cheese / 奶油奶酪 125g
*Gelatin Sheet / 吉利丁片 6.5+1.5g
*Hot Milk / 牛奶 75ml
*Hot Water / 热水 40ml
Dimension of Mold / 模具尺寸:
6 Inches / 6英寸
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????????
????Music provided by 브금대통령
????Track :Unchanging Heart -
#mangomoussecake #mangocheesecake #mangocheesemoussecake
Chapters:
0:00 Introduction
0:11 Sponge Cake
2:19 Bake at 140°C for 45 minutes
2:30 Mango Purée
3:29 Mousse
5:53 Chill for 3 hours at least
6:03 Decorate
6:44 Taste
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FULL PRINTABLE RECIPE:
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Mango Cheese Cake | Easy 3 step recipe
Mango Cheese is a no-bake cheesecake which is an absolute breeze to make. Just follow our 3 simple steps to enjoy this recipe at home!