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Print Recipe
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.
Cook Time 120 minutes
Servings
Ingredients
Sponge cake:
Cheesecake:
Filling:
Cook Time 120 minutes
Servings
Ingredients
Sponge cake:
Cheesecake:
Filling:
Instructions
  1. Beat 4 eggs with the addition of 150 g of sugar and vanilla sugar. Beat until the volume increases three times.
    Beat 4 eggs with the addition of 150 g of sugar and vanilla sugar. Beat until the volume increases three times.
  2. 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.
    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.
  3. 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 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.
  4. Prepare the cheese part: beat the yolks with powdered sugar into a strong foam.
    Prepare the cheese part: beat the yolks with powdered sugar into a strong foam.
  5. Add cream cheese, lemon juice and zest to the egg mixture. Mix until smooth.
    Add cream cheese, lemon juice and zest to the egg mixture. Mix until smooth.
  6. Then add the pre-whipped cream, mix everything carefully
    Then add the pre-whipped cream, mix everything carefully
  7. 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.
    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.
  8. 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.
    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.
  9. Assembly: at the bottom of the mold through a pastry bag, spread the mass of cheesecake (according to the type of well).
    Assembly: at the bottom of the mold through a pastry bag, spread the mass of cheesecake (according to the type of well).
  10. Mango puree is mixed with tangerines and spread on a layer of cheesecake.
    Mango puree is mixed with tangerines and spread on a layer of cheesecake.
  11. Top with the remaining mass of cheesecake. Put in the refrigerator for 2-3 hours until solidified.
    Top with the remaining mass of cheesecake. Put in the refrigerator for 2-3 hours until solidified.
  12. Assembly: any shape, similar diameter, cut out a circle of sponge cake. If you like a moist sponge cake, then soak it with syrup.
    Assembly: any shape, similar diameter, cut out a circle of sponge cake. If you like a moist sponge cake, then soak it with syrup.
  13. 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).
    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).
  14. 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.
    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.
  15. The semi-liquid filling drips lazily, enveloping each piece with a magical aroma. Bon Appetit!
    The semi-liquid filling drips lazily, enveloping each piece with a magical aroma. Bon Appetit!

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