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Cream Cheese Cake with Apricot and Mango Topping
Prep Time : 00h 15
Cooking Time : 00h 00
3 Cheesecakes
Preparation Time: 5 minutes
Outcome: 3 Cheesecakes
Tools needed: Mixer including bowl, Measuring Jug, piping bag
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.