CHEESECAKE MANGGA
VIDEO CARA MEMBUATNYA BISA DILIHAT DI SINI
BAHAN-BAHAN LAPISAN BUTTER COOKIES:
150 gr biskuit atau butter cookies 50 gr mentega 50 gr white cooking chocolate BAHAN-BAHAN LAPISAN CHEESECAKE: 40 gr lembaran gelatin 100 ml air hangat **sisahkan 1/3 gelatin cair untuk puree mangga 250 ml krim kental 50 gr gula pasir 350 gr cream cheese 50 ml sirup gula 1 sdt parutan kulit jeruk nipis 40 ml air jeruk nipis **sisahkan 2 sdm untuk puree mangga BAHAN-BAHAN LAPISAN MANGO CHEESECAKE 250 gr manga 100 ml susu tawar cair **sisahkan 1/3 puree mango untuk lapisan akhir
BAHAN-BAHAN LAPISAN PUREE MANGGA:
2 sdm air jeruk nipis
1/3 gelatin cair yang telah disisihkan
1/3 of puree manga yang telah disisihkan
CARA MEMBUAT LAPISAN BUTTER COOKIES:
1. Haluskan cookies hingga lembut dan sisihkan;
2. Lelehkan mentega dan cokelat putih diatas air panas;
3. Aduk semua bahan hingga tercampur dengan rata;
4. Rata dan padatkan adonan setinggi sekitar 1 cm didalam loyang dan simpan didalam freezer sekitar 10 menit;
CARA MEMBUAT LAPISAN CHEESECAKE:
1. Rendam lembaran gelatin ke dalam air dinging, peras dan letakkan ke dalam mangkok;
2. Tuangkan air hangat ke dalam gelatin and lelehkan diatas air panas hingga larut. Sisihkan;
3. Kocok krim kental yang dingin diatas air es dan gula pasir hingga mengental. SIsihkan;
4. Ditempat terpisah, haluskan cream cheese dan simple sirup dengan spatula. Aduk rata dan sisihkan;
5. Gabungkan cream cheese dan whipped cream dalam satu wadah. Tambahkan larutan gelatin, air jeruk nipis dan parutan kulit lemon. Aduk hingga tercampur rata;
6. Tuang ¼ adonan cheesecake ke atas lapisan cookies. Dinginkan hingga mengeras;
CARA MEMBUAT LAPISAN MANGO CHEESECAKE:
1. Haluskan potongan manga dan susu cair dengan blender;
2. Gabungkan 2/3 puree mango kedalam sisah adonan cheesecake dan aduk rata;
3. Tuangkan kedalam cheesecake layer. Simpan didalam freezer sekitar 15-20 menit;
CARA MEMBUAT LAPISAN PUREE MANGO:
1. Gabungkan sisa larutan gelatin dan air jeruk nipis ke dalam puree mangga. Aduk rata;
2. Tuang adonan puree mango diatas mango cheesecake layer. Simpan didalam kulkas semalaman.
TAHAP AKHIR:
Keluarkan cake dari loyang dan hias sesuai selera.
Sajikan dingin.
Untuk 16 potong.
INGREDIENTS OF CRUST LAYER:
150 gr of biscuits or butter cookies
50 gr of butter
50 gr of white cooking chocolate
INGREDIENTS OF CHEESECAKE LAYER:
40 gr of gelatin sheet
100 ml of warm water
**reserve 1/3 of melted gelatin for mango puree
250 ml of double cream
50 gr of granulated sugar
350 gr of cream cheese
50 ml of simple syrup
1 tsp of grated lemon zest
40 ml of lemon juice
**reserve 2 tbsp of lemon juice for mango puree
INGREDIENTS OF MANGO CHEESECAKE LAYER:
250 gr of mango
100 ml of whole milk
**reserve 1/3 mango puree for last layer
INGREDIENTS OF PUREE MAGO PUREE:
2 tbsp of lemon juice
1/3 of reserved melted gelatin
1/3 of puree mango
METHOD OF BUTTER COOKIES LAYER:
1. Crust them until very fine crumbs form;
2. Melt the butter and white chocolate on top of water;
3. Stir all the ingredients until well combined;
4. Spread and press the crumb mixture at least 1 cm in the pan and chill the crust in freezer at least 10 minutes;
METHOD OF CHEESECAKE LAYER:
1. Soak gelatin sheet in the cold water, rinse and place in the bowl;
2. Pour warm water into gelatin and stir on top of hot water until dissolved. Put aside;
3. Beat chilled double cream on top if ice water and granulated sugar until peaks form. Put aside;
4. In another bowl, soften cream cheese and simple syrup with spatula. Mix them well and put aside;
5. Join cream cheese and whipped cream together. Add dissolved gelatin, lemon juice and grated lemon zest. Mix them till well combined.
6. Pour ¼ of cheesecake batter over cookies layer. Chill it until it hardens;
METHOD OF MANGO CHEESECAKE LAYER:
1. Puree cut mangoes and whole milk by blender;
2. Join 2/3 of mango puree into reserved cheesecake batter and mix them well;
3. Pour into cheesecake layer. Keep in the freezer at least 15-20 minutes;
METHOD OF MANGO PUREE LAYER:
1. Join reserved of dissolved gelatin and lemon juice into mango puree. Mix them well;
2. Pour mango puree over the mango cheesecake layer. Keep in the fridge for a night;
FINISHING:
Bring the cake out from the pan and garnish as your wish.
Serve chill.
For 16 pieces.
METHOD OF BUTTER COOKIES LAYER:
1. Crust them until very fine crumbs form;
2. Melt the butter and white chocolate on top of water;
3. Stir all the ingredients until well combined;
4. Spread and press the crumb mixture at least 1 cm in the pan and chill the crust in freezer at least 10 minutes;
METHOD OF CHEESECAKE LAYER:
1. Soak gelatin sheet in the cold water, rinse and place in the bowl;
2. Pour warm water into gelatin and stir on top of hot water until dissolved. Put aside;
3. Beat chilled double cream on top if ice water and granulated sugar until peaks form. Put aside;
4. In another bowl, soften cream cheese and simple syrup with spatula. Mix them well and put aside;
5. Join cream cheese and whipped cream together. Add dissolved gelatin, lemon juice and grated lemon zest. Mix them till well combined.
6. Pour ¼ of cheesecake batter over cookies layer. Chill it until it hardens;
METHOD OF MANGO CHEESECAKE LAYER:
1. Puree cut mangoes and whole milk by blender;
2. Join 2/3 of mango puree into reserved cheesecake batter and mix them well;
3. Pour into cheesecake layer. Keep in the freezer at least 15-20 minutes;
METHOD OF MANGO PUREE LAYER:
1. Join reserved of dissolved gelatin and lemon juice into mango puree. Mix them well;
2. Pour mango puree over the mango cheesecake layer. Keep in the fridge for a night;
FINISHING:
Bring the cake out from the pan and garnish as your wish.
Serve chill.
For 16 pieces.
