Can anyone who doesn't mind going to the website (I don't want to know who wins! this is the only MC program I enjoy) please copy and paste last night's mango cheesecake recipe pretty please. I'm too scared to google LOL
Ingredients Vegetable oil for greasing Cheesecake filling 1mango (about 375g), flesh roughly chopped 250gcream cheese, at room temperature, chopped 40gcaster sugar 2gelatin leaves, gold strength 2 teaspoonslime juice Coconut Tapioca 25gTapioca (pre-soaked in water for 1 hour, drained) 200mlfull cream milk 3 teaspoons caster sugar 100ml coconut cream Ginger crumble 50g (4) ginger nut biscuits, coarsely crumbled 25g (2)granita biscuits, coarsely crumbled 3 teaspoonsbutter, melted To serve Small handful baby coriander 1mango, cubed Add to Shopping ListMethod Pre-heat oven to 180°C. Line an oven tray with baking paper. Lightly grease the inside of four 8cm x 3cm deep aluminum ring molds with vegetable oil and place onto the tray. For cheesecake filling, place mango flesh in a food processor and process to smooth puree. Remove half the puree (about 100g), transfer to a jug and set aside. Add cream cheese and sugar to remaining puree in the food processor and process until mixture is very smooth and the sugar has dissolved. Soften the gelatin sheets in cold water for 1 minute, remove from water and place the softened gelatin into a small saucepan over low heat, stir for 1 minute until just melted. With the motor running, add the melted gelatin slowly in a thin steady stream to the cream cheese mixture and process until smooth then add lime juice. Divide the mixture among the molds, place into the fridge to set. For coconut Tapioca, place soaked Tapioca into a sieve and rinse under cold running water and drain well. Place Tapioca, milk and sugar in a saucepan and simmer over low heat, stirring often for 20 minutes or until Tapioca is translucent. Chill in refrigerator until cold, then stir in the coconut cream, refrigerate until cold. Meanwhile, place the crumbled biscuits into a food processor and blend to fine crumbs. Transfer to a large bowl and mix in the melted butter, then spread the mixture out onto a baking tray, pressing down to form a thin layer. Bake for 6-7 minutes or until toasted, then remove from the oven and allow to cool slightly (about 10 minutes). Working quickly, take ring moulds from the fridge and carefully press each one into the crumb mixture, then sprinkle more (1 tablespoon) mixture on top and press down lightly. To un-mold, hold the ring over a serving plate and push lightly on top – the warmth of your fingers will loosen the cheesecake and it should slide out. To serve, place cheesecakes next to a couple of spoonfuls of Tapioca, a smear of reserved mango puree, mango cubes and coriander. Notes: Preparation: 50 minutes Cooking: 30 minutes, plus chilling and setting time
timturtle,
May 7, 9:54pm
There isn't anything at that link, and you can print it from there.
prawn_whiskas,
May 7, 9:56pm
Awesome thank you.I just wanted the filling bit anyway.And you can never be too sure with links from competitions that are screened later here lol.
timturtle,
May 7, 10:03pm
Live dangerously ! Lol
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