Cheesecake "Benedict" with Tangerine and Mango Recipe
I love to cook a variety of cheesecakes, get inspired by ideas and come up with something of my own. Each new cheesecake is an original delicious dessert. I always experiment with fillings. This one is very light, tender, but at the same time satisfying. Convenient single-serve presentation. A small amount of food and time that will allow you to prepare this dessert for the New Year holidays, and for any meeting of guests.. And what a fragrance... m-m-m mango and tangerine. A fairy tale comes to the house at Christmas.
Beat 4 eggs with the addition of 150 g of sugar and vanilla sugar. Beat until the volume increases three times.
Mix 200 g of flour with 5 g of baking powder. In two steps, add the flour to the egg mixture. Gently work with a spatula mixing the dough from top to bottom. Spread the parchment on a baking sheet, pour the dough on it, level it, bake for 20-25 minutes (until dry toothpick) at a temperature of 180 degrees. Remove from the oven and cool to room temperature.
Prepare the filling: to do this, peel the tangerine slices from the films. Make a puree of mango. I used ready-made mango puree with sugar. By the way, this is a great place to puree peaches.
Prepare the cheese part: beat the yolks with powdered sugar into a strong foam.
Add cream cheese, lemon juice and zest to the egg mixture. Mix until smooth.
Then add the pre-whipped cream, mix everything carefully
In the pre-soaked gelatin, add a tablespoon of a mixture of cream cheese, cream, etc. Mix well and pour everything into the total mass. Gently mix. We transfer it to a pastry bag and leave it on the table.
Separately, I want to focus on the forms. Since I am not a professional pastry chef, I do not have many forms. So I adapted sheets of thick cardboard. Twisted into a ring, connected with paper clips, the bottom was tightened with food wrap, inside an acetate film or file.
Assembly: at the bottom of the mold through a pastry bag, spread the mass of cheesecake (according to the type of well).
Mango puree is mixed with tangerines and spread on a layer of cheesecake.
Top with the remaining mass of cheesecake. Put in the refrigerator for 2-3 hours until solidified.
Assembly: any shape, similar diameter, cut out a circle of sponge cake. If you like a moist sponge cake, then soak it with syrup.
Put the sponge cake On a plate. On it, carefully turn the cheesecake and take it out of the mold. If you did it in a cooking ring, it is enough to warm up the cooking ring with a burner for a few seconds (you can warm up the silicone mold with a regular hair dryer).
You can decorate it at your own discretion. Although, in my opinion, it does not require any decorations. Beautiful appearance, delicate and delicate taste sensations.
The semi-liquid filling drips lazily, enveloping each piece with a magical aroma. Bon Appetit!