Ingredients
Cheesecake
- 240g digestive biscuits (or plain biscuits)
- 120g Butter
- 120g raw sugar
- 500g cream cheese
- 1 mango, ripe
- 1 tablespoon gelatine (or agar agar)
- 2 tablespoons Boiling water
- 300g cream
Mango Coulis
- 1 mango, ripe
- 20g raw sugar
- 1 tablespoon lemon juice
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put the butter into the TM bowl and melt for 2 mins at 60 degrees on speed 2.
Weigh in the biscuits and blitz into the melted butter on speed 6 for 5 secs.
Spread into the tin.
Weigh in the sugar and mill on speed 10 for 10 secs.
Add the flesh of 1 mango and the cream cheese and mix on speed 5 for 20 secs until smooth.
Mix the gelatine with the water and allow to cool.
Weigh the cream into the TM bowl and pour in the gelatine mix.
Mix on speed 5 for 20 secs until smooth and pour onto the biscuit base.
Weigh in the sugar and mill on speed 10 for 10 secs. Add the flesh from the mango and the lemon juice and blend on speed 7 for 15 secs. Spread over the cheesecake !!!
Keep in the fridge until time to serve.
Cheesecake
Mango Coulis
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made this yesterday for our family Christmas. Doubled the Coulis as others suggested but it didn't set. Tasted yummy but ran off the top when I took it out of the tin. The cheesecake was delicious. As others have said you need to read through the recipe and make the gelatine mixture first. Sprinkle into cold water and mix thoroughly and then warm gently in the microwave and let cool. I used caster sugar instead of raw sugar so mixed all together without milling it first. Will definitely be making again.
Jenny
Jenny
Jenny
Jenny
I just used the coulis in this recipe - I doubled the recipe and was very nice. I used caster sugar instead of raw. otherwise coulis recipe followed to a tee.
I can not comment on the cheesecake as I have not made this one yet, but will next time.
Lovely! I added in passion fruit in the cheesecake and on top.
I’ve decided that gelatine & I don’t get along! I changed the recipe slightly as mangos are not in season, so I strained crushed pineapple into the mix & didnt make the topping. Would have been awesome except for the little lumps of gelatine I always seem to create. (at least I’m consistent !!) 😂
Quick and easy cheesecake
Was fairly straight forward to make although the instructions do not flow very easily. I read the other comments and so doubled the coulis (made the perfect amount) and followed the gelatine instructions on the packet. It tasted amazing and was well received by everyone. I will be making again.
Used this for coulis
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