Mango and Mascarpone Cheesecake

Mango and Mascarpone Cheesecake

cream cheese
icing sugar
egg yolk
fresh cream
cornflour
mascarpone cheese
mango pulp
white chocolate
dragon fruit
edible food colour (yellow)
70 gms
35 gms
1
70 gms
10 gms
20 gms
30 gm
50 gms
50 gms
as required

Instructions

1. Add cream cheese and icing sugar and whisk until it is smooth in texture. Add the egg yolk, fresh cream, and mango pulp to it and mix well. Then fold in the cornflour with this mixture. Pour the mixture into a 3.5” greased round mould.

2. Bake it in a double boiler at 160°C for 40 minutes and let it cool in the refrigerator for at least two hours. Once it has cooled, scoop out a bit from the centre to make a shallow depression and fill it in with mascarpone cheese.

3. Make a 2.5” round hollow mould with chocolate and place it over the mascarpone. Fill it with small dices of dragon fruit and garnish the dish with mint sprigs.