Cream Cheese Cake with Apricot and Mango Topping

Name: Cream Cheese Cake with Apricot and Mango Topping
Prep time: 15 min
Yield: 3
Ingredients: 450 g Cream cheese; 1 pce. Vanilla pod; 115 g Powdered sugar; 125 g Sour cream; 190 g Cream; Apricot & Mango Topping; 300 g Apricot Gel; 300 g Mango puree

Mr.Passart Wongprom (Chef Mhee)

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The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.

3 Cheesecakes

00h 15

00h 00

Preparation Time: 5 minutes

Outcome: 3 Cheesecakes

Tools needed: Mixer including bowl, Measuring Jug, piping bag

Ingredients and Method

Ingredients

450 g Cream cheese
1 pce. Vanilla pod
115 g Powdered sugar
125 g Sour cream
190 g Cream
Apricot & Mango Topping
300 g Apricot Gel
300 g Mango puree

Method

For the cheesecake, Combine the cream cheese with vanilla and powdered sugar and mix until smooth. Add sour cream and cream then mix until the cream starts to thicken.
For the Apricot and Mango Topping, Bring both, Apricot Gel and Mango puree, to a simmer in seperate pots. Leave to cool to 60°C before pouring on the cheesecake.
To assembly, pipe 100g of the cheesecake mix into a jar.
Add a layer of either apricot or mango topping from step 2.

Products you will need

Apricot Gel, Apricot Glazing Gel, Firm, 1kg
THB 438.70

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