Mini cheesecakes with a hint of exotic mango
Ingredients:
Mini cheesecakes:
210 g Philadelphia-style cream cheese
65 g caster sugar
10 g of wheat flour
1 egg yolk
2 eggs
30 ml of cream
Mango glaze:
480 ml VERA mango pulp
55 ml of fruit syrup (e.g. VERA sliced pineapple)
3 gelatine leaves
Shortcrust pastry:
90 g cold butter
140 g wheat flour
60 g icing sugar
1 egg yolk
Preparation:
Mix all the ingredients for the cheesecake thoroughly (preferably by hand), then pour into silicone moulds. Bake at 100°C (fan oven) for about 20 minutes — smaller moulds will be ready sooner. Once baked, leave them to cool completely.
Soak the gelatine in very cold water (preferably with ice), then squeeze out the excess water and dissolve it in the warmed syrup. Mix with the mango pulp.
Remove the chilled cheesecakes from their tins and pour the first layer of glaze over them. Place them in the fridge to set — repeat this process three more times until you have a beautiful, glossy layer.
In the meantime, prepare the shortcrust pastry: quickly knead the ingredients together, chill for at least 30 minutes, roll out and cut out circles. Bake at 180°C for 8–10 minutes, until golden.
Finally, place the cheesecakes on the crispy bases.
TIP from VERY: To get rid of the smell of gelatine, change the water 2–3 times whilst soaking it.
