MANgo vanilla cheese cake

 

After starting to blog, i promised myself that everything i plate up should be masterchef class. So everytime i decide to make something, i visualise the whole desert in my mind including even the plating. So before the mango season ends, i wanted to make one more cheese cake. And i wanted it to look spectacular along with it tasting good.

So i decided to make a layered Mango and vanilla cheese cake.

Ingredients
Crust
100gms – Digestive biscuits
2tbsps – Melted butter

Cream cheese filling
1 cup – Hung curd
1 cup – Heavy cream
2 tbsp – Unflavoured Gelatin
5 tbsp – hot water
1 cup – Sugar
1/2 cup – Mango pulp
1 no. – Vanilla bean

Method crust
Prepare a 9″ springform by lining the bottom of the pan with grease proof paper. I love the wrinkles that i get because of the paper and hence i use it on the side walls too. But thats optional.
In a mixie powder the biscuit. Remove it into a bowl. Gradually add the melted butter . And mix it with your hands so that the butter coats the biscuit well. The mixture has to be seperate and not too sticky. Almost like bread crumbs.
Now put the mixture into the bottom of the pan and spread it evenly. Now using a measuring cup press down the crumbs so that the crumb necomes the base. Refrigerate it till you prepare your cheese mixture.

Cream Cheese Filling
Layer 1– In 2 tbsp hotwater let 1/2 tbsp gelatine bloom. Mix well till dissolved. In a mixie blend 1/8th cup mango pulp, 1/4 cup hung curd and 1/4 cup sugar and blend it into a smooth paste. In a seperate bowl whip 1/4cup cream till soft peaks form. Mix the mango cream cheese mixture to this and fold till well mixed. Now add the cooled gelatin. Fold and mix well. Pour it into the springform. Refrigerate and let it set for 1 hour or till it is just set.

Layer 2-In 2 tbsp hotwater let 1/2 tbsp gelatine bloom. Mix well till dissolved. In a mixie blend the remaining mango pulp, 1/4 cup hung curd and 1/4 cup sugar and blend it into a smooth paste. In a seperate bowl whip 1/4cup cream till soft peaks form. Mix the mango cream cheese mixture to this and fold till well mixed. Now add the cooled gelatin. Fold and mix well. Pour it over the first layer. Refrigerate and let it set for 1 hour or till it is just set.

Layer 3– In 4 tbsp hotwater let 1tbsp gelatine bloom. Mix well till dissolved. Slit open vanilla bean and in a knife smear the vanilla grains and add it to 1/2cup hung curd and 1/2 cup sugar and blend it in a mixer into a smooth paste. In a seperate bowl whip 1/2cup cream till soft peaks form. Mix the vanilla cream cheese mixture to this and fold till well mixed. Now add the cooled gelatin. Fold and mix well. Pour it into the springform. Refrigerate and let it set for 8 hours atleast.

Plate it up generously with mango bits, cherries, choco chips, mint leaves, cream cheese icing and anything that you think will go with mango.

PS: You can add small bits of mango into the cream cheese mixture before pouring it into the springform.

Cream cheese icing: Keep some hung curd aside while using it for the cake. Blend this with icing sugar or normal sugar and some mango bits to make a smooth paste.Fill it into a piping bag and refrigerate till you get everything else ready to plate up.