Mango mini rosette cheesecake is a beautiful and delicious dessert that combines the tropical sweetness of mangoes with the rich, creamy texture of cheesecakes. These bite-size treatments are perfect for special occasions, afternoon tea, or a pleasant ending to any meal. The rosette design from the top adds a beautiful touch, making this cheesecake as appealing to the look as they are delicious.
Ingredients:
A] For the Crust:
1] 150g digestive biscuits
2] 3 tbsp melted butter
B] For the Cheesecake Filling:
1] 250g cream cheese
2] 1/3 cup caster sugar – 1/2 cup mango pulp
3] 1/2 cup double cream
C] For the Rosette Topping:
1] 2 mangoes – Mint leaves
Instructions:
A] Prepare the Crust:
1] Crush digestive biscuits into fine pieces using a food processor or ziplock bag and rolling pin.
2] Mix the biscuit pieces with melted butter.
3] Press the biscuit mixture into the base of each pulp in your mold and refrigerate for 20 minutes.
B] Make the Cheesecake Filling:
1] Combine cream cheese, castor sugar, mango pulp and double cream in a bowl.
2] Whisk the mixture until smooth and creamy. Divide the filling into filled templates from above. Refrigerate the cheese cake for 6-8 hours or overnight.
C] Prepare the Rosette Topping:
1] Remove the cheesecakes from the mold. – Garnish with mint leaves and mango rosettes.
D] How to Make Mango Rosettes:
1] Peel the mango and cut it in half.
2] Remove the heads of the mango and cut the mango into very fine pieces.
3] Roll the first piece firmly to form the center of the rose. Wrap the latter pieces around the center, covering the seams of the back fan.
4] Cut and use mango pieces from an angle for dimensions
5] Small pieces and large pieces for the center when you work outside.
E] Serve and Enjoy:
Refrigerate in the refrigerator for at least an hour before serving the mini cheese cake. Enjoy these delicious mango mini rosette cheesecakes as a refreshing and beautiful dessert.
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