Recipes

Mango Cold Cheesecake

A chilled mango cheesecake with homemade cream cheese, Rich's Bettercreme mango cream, digestive biscuit base, fresh mango layers, and Rich's Nugel Neutral glaze. Perfect for professional bakeries.

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COOKING TIME

FEATURED PRODUCTS

  1. ELEMENT 1: CREAM CHEESE
  2. 150 gms Rich's Wilber Farms
  3. 150 ml milk
  4. 19 ml cooking vinegar
  6. ELEMENT 2: BISCUIT BASE
  7. 100 gms digestive biscuit
  8. 30 gms melted butter
  10. ELEMENT 3: CHEESECAKE
  11. 70 gms Rich's Sweetmate
  12. 350 gms Rich's Bettercreme
  13. 130 gms crushed biscuits
  14. 70 gms vanilla sponge
  15. 20 gms mango filling
  16. 50 gms hung curd
  17. 75 gms fresh mango
  18. 150 gms cream cheese
  19. 75 gms mango pulp
  21. ELEMENT 4: TOPPING
  22. 100 gms Rich's Neutral Nugel
  23. 50 gms Rich's Bettercreme
  24. 50 gms fresh mangoes
  25. 1 gms food grade yellow powder colour
  26. 10 gms chocolate stick
  1. ELEMENT 1: CREAM CHEESE
  2. Take Rich's Wilber Farms & Milk in a heavy bottom pan.
  3. Add salt & mix properly using spatula.
  4. Boil mixture & add cooking vinegar
  5. Mix using spatula & continue boiling for 30 sec.
  6. Remove mixture off the flame & strain through fine sieve.
  7. Weigh mixture & add strained liquid if needed to make 1000 gm by weight.
  8. Put hot mixture in blender & blend until smooth paste is obtained.
  9. Remove prepared mixture in a clean bowl & allow it to cool down completely.
  10. Cling wrap it & keep refrigerated.
  12. ELEMENT 2: BISCUIT BASE
  13. Crush digestive biscuit finely
  14. Add melted butter and mix properly
  15. Line a round stainless-steel ring mould with a biscuit base
  16. Refrigerate for further use
  18. ELEMENT 3: CHEESECAKE
  19. Cut cubes of fresh mangoes & mix with mango filling
  20. Whip Rich's Bettercreme until firm peak.
  21. Take soft cream cheese & add mango pulp mix properly.
  22. Fold in whipped Rich's Bettercreme & mix suitably
  23. Pipe mango cheese cream on biscuit base & coat the sides of ring mould
  24. Put mango filling & spread evenly. Place vanilla sponge & moist with Rich's Sweetmate.
  25. Sprinkle mango cubes & pipe mango cheese cream till top of ring mould
  26. Finish using palette knife & keep inside the refrigerate until cheesecake is set properly
  28. ELEMENT 4: TOPPING
  29. Remove set cheesecake & sprinkle food grade yellow colour
  30. Pipe Rich's Nugel Neutral on top & spread with palette knife
  31. Demould mango cheesecake using Chef Torch
  32. Pipe dollops of Rich's Bettercreme on top
  33. Decorate with fresh mango wedges & chocolate

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