|
|
发表于 2014-7-9 23:08:18
|
显示全部楼层
Mango cheesecake
150g Arnott's Marie biscuits
80g butter, melted
2 x 250 g pkts Kraft Philadelphia original cream cheese block, at room temperature
1/2 cup caster sugar
300ml thickened cream, whipped
1 tbsp gelatine
1/4 cup hot water
4 mangoes, peeled and sliced (see tip)
2 Tbsp lime juice
1 mango, peeled and chopped, to serveStep 1
Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
Step 2
Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm (see ti |
|
雷达卡
