Indulge in the perfect balance of sweet and tangy with Mango Cheesecake. This exquisite dessert features a creamy mango mousse filling, set on a delicate cheesecake base. Each bite is a burst of tropical flavour, making it the ideal treat for any occasion. The combination is created by Pastry Chef Kim Thanh at Pan Pacific Hanoi, leaving you craving for more.
Pastry Chef Kim Thanh from Pan Pacific Hanoi
Ingredients:
- 200g cream cheese
- 200g sugar
- 350g whipping cream
- 200g mango purée
- 3 eggs
- 120g flour
- 150g white chocolate
- 150g cacao butter
- Cake mould
Mango Dream Cheesecake
Preparation:
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until light and airy, scraping down the sides of the bowl occasionally.
- Gently heat the mango purée in a saucepan over medium heat. Once hot, remove from heat and carefully stir in the softened gelatin sheets until completely dissolved.
- Gently fold the cooled mango purée into the cream cheese mixture using a rubber spatula until the two mixtures are evenly incorporated.
- Whip the whipping cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese and mango purée mixture until no streaks of white remain.
- Carefully pour the mango mousse mixture into the prepared cake mould, ensuring it reaches all corners evenly. Smooth the top of the mousse with an offset spatula for a clean finish.
- Refrigerate the cake mould for at least 4 hours, or until the mango mousse is firm and jiggle-free when gently shaken.
- To unmould the mango mousse cake, run a thin knife around the edges to loosen it from the mould. Carefully release the spring-form pan or remove the cake from the mould, and gently place it on a serving plate.
Mango Dream Cheesecake is available daily from 8am to 9pm at the Pastry Corner, Lobby, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: (024) 3823 8888. VNS
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