Honey Bee mango cheesecake: beautiful and so yummy
published on 22 February, 2019 at 13:08
Ingredients:
Base:
100g graham cracker
44g melted butter
Cheesecake:
250g Mango
250g cream cheese
120g heavy cream
125 white chocolate
Juice of 1 lemon
zest of 1/2 lemon
8g gelatin
40g water
Lemonade glaze:
juice of 1 lemon
110g water
40g sugar
4g gelatin
a little yellow food coloring
Directions:
Prepare the base with graham crackers and butter and refrigerate while preparing the batter. Blend the mangoes finely, mix the gelatine and water. Melt some white chocolate in the microwave for about 20 seconds. Lightly whip the cream cheese, add heavy cream and whip until soft and smooth. Add the melted white chocolate, mango juice and mix. Mix a small bit of the cream in with the gelatine, pour back into the mixture and stir it in. Once ready pour the mixture over the base and place a sheet of bubble wrap over the batter. Place in the freezer for about 6 hours. Then remove the bubble wrap and pour the lemon glaze.
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