MANGO CHEESECAKE CHARLOTTE
The perfect summer cake: this delicious Mango Cheesecake Charlotte will cool you down in an instant! ;)
Provided by Bake to the roots
Categories Cheesecake
Time 7h
Yield 1
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350°F (180°C). Line a springform tin (8 inches/20cm) with baking parchment and set aside. Peel the mangoes, cut along the stone and dice the flesh - puree the listed amounts in the recipe separately and set aside.
- 2. Add the eggs, sugar, salt, and vanilla extract to a large bowl and mix on high speed until light and fluffy for about 4-5 minutes. Mix the flour with baking powder, sift into the bowl and fold in. Fill the batter into the prepared baking tin, smooth out the top and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and run a knife immediately around the cake to loosen it from the baking tin, remove from the tin and place with the baking parchment on a wire rack to cool down.
- 3. Remove the baking parchment from the cooled cake and cut off about 0.2 inches around the edges. Place on a serving plate, inside an adjustable cake ring. Trim the ladyfingers on one side so that they all have a flat end. Place the ladyfingers between the cake base and the cake ring with the cut side facing down (and the sugared side facing outwards) - pull the cake ring together so that the base and the ladyfingers stick together and you got a nice edge with no large gaps. Set aside.
- 4. Add the gelatin leaves for the filling in a bowl with cold water and let soak for about 5-7 minutes. Add the cream cheese, sour cream, sugar, and orange zest to a large bowl and mix to combine. Set aside. Squeeze the gelatine leaves and place in a small pot - heat up and let dissolve. Add some mango puree and mix. Gradually add the rest of the puree and stir in. Add this mixture to the bowl with the cream cheese and stir in. Whisk the heavy cream until stiff peaks form and then fold into the cream cheese mixture. Fold in the mango pieces as well. Fill this mixture into the prepared form with the base and ladyfingers and smooth out the top. Place in the refrigerator for about one hour.
- 5. Add the gelatin leaves for the mango layer in a bowl with cold water and let soak for about 5-7 minutes, squeeze a bit and then dissolve it in a small pot at medium heat. Gradually add the mango purée and mix in. Add the confectioners' sugar and mix in. Pour on top of the cake, smooth out and place the Charlotte back in the fridge for 3-4 hours.
- 6. Remove the cake ring from the cooled Charlotte, decorate with some whipped cream and serve.
MANGO CREAMY CHEESE CHARLOTTE
Creamy pretty presentation! You don't have to limit yourself just to Grand Marnier. Try Coconut rum, Chambord, A melon liquor the choices are endless. Or you can just use the nectar to brush on the lady fingers!
Provided by Rita1652
Categories Gelatin
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
- Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
- Brush with Grand Marnier.
- Whip cream till stiff.
- Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
- Set aside for 5 minutes.
- Whip cream cheese with sugar in food processor.
- Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed.
- Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
- Quickly pulse in whipped cream with the mango cheese mixture.
- Spoon mango mixture into pan.
- Cover with plastic; chill until set, at least 5 hours.
- Remove springform and tie cake with a pretty peach colored ribbon.
- Serve with Raspberry Sauce!
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
CHEESE CHARLOTTE
A french recipe from Elle magazine, a cheese pudding from the Alps. Great lunch served with a green salad and a glass (or 2!) of wine, delicious
Provided by lindseylcw
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into small thin slices.
- thinly slice the bread.
- butter a souffle dish(or similar ovenproof dish).
- fill with alternate layers of bread and cheese.
- Bring milk to boil, beat eggs and take milk off the heat.
- Pour beaten egg slowly into milk, stirring constantly.
- season with salt,pepper and nutmeg and pour over bread and cheese
- leave to soak for 10 mins, occasionally loosening edges with a spatula.
- dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.
CREAMY MANGO DESSERT
Get a doubly mango-y and creamy dessert when you combine mango flavor gelatin, cold mango nectar and smooth cream cheese.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
- Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
- Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 26 g, Protein 2 g
MANGO LIME CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 190°C (375°F).
- Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
- Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
- Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
- Using a blender, puree mangos until smooth. Set aside.
- In a large bowl, whisk together cream cheese and sugar until smooth.
- Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
- Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
- Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
- In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
- Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
- Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
- Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 3 grams, Protein 14 grams, Sugar 43 grams
MANGO ROYALE
For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren't available, frozen ones can be used once defrosted.
Provided by Ligaya Mishan
Categories cakes, dessert
Time 30m
Yield One 9 1/2-inch pie
Number Of Ingredients 6
Steps:
- In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.
- Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.
- Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.
- Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.
- Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.
- Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.
- Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.
- Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.
- To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.
MANGO CREAM SAUCE
I was making Anniversary Chicken, and wondered what I could put on the plate with it... Pasta didn't work, so I re-created this sauce that a chef in a restaurant told me about once. Leave out the mango slices if they will clash with the type of chicken you are cooking.
Provided by SKEEVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.
Nutrition Facts : Calories 206 calories, Carbohydrate 13.9 g, Cholesterol 54.3 mg, Fat 14.8 g, Protein 0.9 g, SaturatedFat 9.1 g, Sodium 22.8 mg, Sugar 4.4 g
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