@kitchen_diaries_by_zubda: Mango Mini Rosette Cheesecake (Mango Mania Episode 1) The Mango Mini Rosette Cheesecake is a decadent and delicious dessert that combines the creamy richness of cheesecake with the tropical sweetness of mango. Here's a breakdown of the recipe and steps to create this delightful treat: ### Ingredients: - Base: - 150g digestive biscuits - 3 tbsp melted butter - Filling: - 250g cream cheese - 1/3 cup caster sugar - 1/2 cup mango pulp - 1/2 cup double cream - Topping: - 2 mangoes - Mint leaves ### Instructions: 1. Base Preparation: - Crush the digestive biscuits into fine crumbs using a food processor or a zip lock bag and rolling pin. - Mix the biscuit crumbs with melted butter. - Press the biscuit mixture into the base of each cavity in your mold and refrigerate for 20 minutes. 2. Filling Preparation: - In a bowl, combine cream cheese, caster sugar, mango pulp, and double cream. - Whisk the mixture until smooth and creamy. - Divide the filling into the molds filled to the top. - Refrigerate the cheesecakes for 6-8 hours or overnight. 3. Topping and Serving: - Remove the cheesecakes from the mold. - Garnish with mint leaves and mango rosettes. 4. How to Make Mango Rosettes: - Peel the mango and slice it into halves. - Remove the ends and slice the mango into very thin pieces. - Roll the first piece tightly to form the center of the rose. - Wrap subsequent pieces around the center, covering the seams of the previous petal. - Cut the mango slices at an angle for dimension and use smaller pieces for the center and larger pieces as you work outward. 5. Final Steps: - Serve the Mango Mini Rosette Cheesecakes immediately and enjoy the tropical flavors and creamy texture. This dessert is not only visually appealing with the mango rosettes but also offers a delightful combination of flavors and textures. It's a perfect treat for mango lovers and those who enjoy indulging in a creamy cheesecake.
