Oh boy, Flickr uploader is crawling like a snail today. Or maybe I’m the only one who’s having the problem today? Anyway, all the photos are up and here’s how the mango cheesecake was made.
6″ removable cake mold
Digestive biscuits: 100g
B. Middle cheesecake layer
Cream cheese: 175g
Mango puree: 215g
A bit of lemon juice (optional)
Whipping cream: 150g
Gelatine Powder: 15g (I used gelatine sheets)
C. Top layer
Mango puree + water: 260g
Agar-agar podwer: 1/2 tsp
Process the digestive biscuits with a food processor. Microwave the butter and mix it with the crushed biscuit. Form a thin layer of biscuit base at the bottom of the cake mold and keep it refrigerated.
Next, prepare the agar agar by cooking mixture C for a few minutes. Let it cool down to room temperature and add it on the cake.
So here’s the cake.