Silky cheesecake with pumpkin and mango
Creamy, velvety, with a hint of the exotic – the perfect way to round off the meal.
Base (crumb topping)
- Flour 450: 500 g
- Sugar: 500 g
- Butter: 300 g
Preparation:
- Combine all the ingredients in a stand mixer until a crumbly mixture forms.
- Line the tin with baking paper, then sprinkle in the crumble mixture.
- Paste into freezers for 10 minutes.
- Bake 10 mins / 180°C.
Cheese mixture
- Cottage cheese (bucket): 750 g
- Sweetened condensed milk: 200 ml
- Cream 18%: 150 g
- VERA mango pulp: 470 g
- Eggs: 3 items.
- Potato starch: 3 tablespoons
- Wheat flour: 1 tablespoon
Preparation
- All the ingredients should be at room temperature.
- Blend the mixture just until the ingredients are combined.
- Pour the mixture onto the pre-baked base.
- Bake in water bath, 150°C, approx. 60 mins – the surface is to be chamfered.
- Once baked, remove the bain-marie and leave the cheesecake to cool.
