Blue as the ocean and sweet like the tropics, this beautiful mango cheesecake is almost too pretty to eat.
- 1 sponge cake
- 9 ounces mango puree
- 1 1/2 teaspoons powdered gelatin, dissolved in water according to package directions
- 10 1/2 ounces cream cheese
- 1 1/4 cups heavy cream
- 3/4 cup plain yogurt
- 6 1/2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 4 teaspoons powdered gelatin, dissolved in water according to package directions
- 1/2 cup water
- 1 cup granulated sugar
- 1/2 can (5 ounces) condensed milk
- 2 tablespoons powdered gelatin, dissolved in water according to package directions
- 8 ounces white chocolate
- White food coloring
- Blue food coloring
- Place the sponge cake in a 7-inch round cake pan lined with parchment paper. Pour one-third of the cheesecake mixture on top, add the mango jelly, then the remaining cheesecake batter. Refrigerate until set.
- In a medium bowl, add mango puree and dissolved gelatin. Stir to combine. Pour into a 6-inch round pan lined with parchment paper, and place in refrigerator.
- In a blender, pour all cheesecake batter ingredients and blend until combined.
- In a small saucepan over medium heat, combine the water, granulated sugar and condensed milk. When the mixture boils, remove from heat and add the gelatin. Thoroughly mix until dissolved.
- Add white chocolate to a medium bowl, and pour the glaze over top. Use an inversion blender to mix until chocolate is melted and mixture is combined.
- Use a fine mesh strainer to filter the glaze, then split it among 3 bowls.
- Add white food coloring to all 3 bowls, then add as much blue food coloring as desired to 2 of the bowls, making one darker than the other.
- Pour the two glazes with lighter colors into the glaze with the darkest color, then mix slightly.
- Pour the combined glaze over the finished cheesecake.
- Once the glaze dries, cut off the dripping parts with a knife, then transfer to a plate to slice and serve.
Live classes hosted by top food & beverage pros RSVP HERE