Ingredients
Base
- 1/2 package Packet Milk Arrowroot Biscuits
- 75 grams Butter, Melted
Filling
- 500 grams mango, Diced
- 500 grams cream cheese, Cubed
- 120 grams sugar
- 75 grams water
- 1 tablespoon gelatine
- 300 grams cream
Topping
- 2 --- mangoes
- 4 tablespoons caster sugar
- 2 teaspoons gelatine
- 100 grams boiled water
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I'm cooking this todayRecipe's preparation
Place biscuits in
"Closed lid" 10 sec/ speed 6Add butter and mix 10 sec/ speed 6
press into a greased springform tin and place in freezer while making the filling
Place mangoes, cream cheese & sugar in
"Closed lid" . Mix 50 sec/ speed 7 with aid of spatula until smooth
Mix gelatine with water and place in microwave for 30 sseconds
Add cream to
"Closed lid" and mix with cream cheese mixture 30 sec/ speed 7Add gelatine mixture and mix a further 20 sec/ speed 7
Pour mixture onto biscuit base and place in freezer for 30 mins
Place mangoes in
"Closed lid" and purée 20 sec/ speed 5 Add sugar, water and gelatine and mix 30 sec/ speed 6
pour over cheesecake and refridgate a further 2 hours
Base
Filling
Topping
Thermomix Model
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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 today. Thanks so much it's perfect and i didn't double the gelatine
Awesome!!
Thanks a lot Zada123 for the basic recipe and also to the commenters for your suggestions.
I doubled the gelatine in both the filling mix and the topping (thanks cillag, Jadeybaby81 and Nads) and also doubled the biscuit quantity (thanks ThermoDevotee) for the base and the butter used in the base. I used Granita biscuits (thanks WouldbeThermoQueen and also to my wife).
I used to be retired but now I'm thinking of opening a cheesecake shop. Only one flavour though!
need to double gelatine in filling
I too had issues with the consistency. I used a little more gelatine than suggested and it was still too soft! Perhaps the type of cream used makes a difference. Really tasty however.
The flavour was amazing but mine didn't set at all
. I ended up having to freeze it.
Love this recipe, I have made it so many times
This is THE most amazing tasting and easy cheesecake ever. I LOVE it!
Disappointed with this recipe. Missing some instructions such as how long to melt the butter before adding to the crushed biscuits. Also insufficient gelatine for the amount of mixture. Very hard to cut and collapsed when I did cut it into slices. Having said that it was very tasty.
Very nice thankyou
Delicious!
i used butterscotch biscuits And made mini cheesecakes.
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