Mango rose cheesecakes

mango rose Cheesecakes
4 Item



1.Have cream cheese at room temperature.
2.Split sponge cake into two even layers. Using base of one springform pan as a guide, cut out four rounds of sponge. Use scraps of sponge to patch and complete rounds, as necessary.
3.Line base and sides of springform pans with baking paper. Place sponge rounds into pans.
4.To make cheesecake, sprinkle gelatine over juice in small heatproof jug. Stand 5 minutes then place jug in small saucepan of simmering water, stir until gelatine is dissolved. Cool 5 minutes.
5.Beat cream cheese, rind and sugar in small bowl with electric mixer until smooth, beat in cream. Stir in gelatine mixture.
6.Divide cream cheese mixture evenly between pans, level tops. Refrigerate overnight.
7.Remove cheesecakes from pans, place on serving plates. Slice mango into 3mm (-inch) thick slices. Starting from the centre of each cheesecake, and using small pieces of mango first, arrange slices into a rose shape.

Equipment: 4 x 10cm (4-inch) (closed) springform pans Everybody loves their own individual dessert ­ here, the tropical flavours blend happily with the creamy cheesecake filling. The mango rose pattern is simple to achieve, but looks impressive on the cheesecakes. We used a plain store-bought sponge for this recipe, you can make your own, if you like. Grate the rind from the lime before juicing it. The cheesecakes are at their best made one day ahead, keep refrigerated. Using base of the springform pan, cut out two sponge rounds close to the edge. Use scraps to complete second sponge round. You need mangoes that are ripe, but firm enough to slice thinly. Peel mangoes, remove cheeks from seed, and then slice the cheeks. Starting from the centre of the cheesecake, and using small slices of mango for the bud, arrange mango slices into a rose shape.


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