Try some local food that'll enchant your taste buds with a mix of legacy and contemporary flair
food1 hour ago
• Cream cheese 1kg
• Icing sugar 267gm
• Vanilla extract 35gm
• Mango puree 300gm
• Gelatin sheets 33gm
• Whipping cream 500gm
Base crumble
• Lotus biscuit 150gm
• Butter 30gm
1. Combine base crumble ingredients to make a crumble and then place onto a 9-inch pan and bake for 5 minutes.
2. In a mixing bowl, whisk attachment, put together the cream cheese, beat until smooth and then add the icing sugar, mango puree, and vanilla extract.
3. In a small pan, melt the gelatin sheet and slowly combine it into the above mixture
4. In another mixing bowl, whisk the whipping cream just before the soft peak.
5. In a large bowl, using a folding technique, slowly combine the cream cheese mixture with the whipped cream.
6. In the 9-inch pan with the biscuit crumble, pour the mixture and put in the chiller to set.
7. On a dessert plate, slice the cheesecake into a 150gm piece
8. Serve garnishing with mango cubes, blueberries, pistachio seeds, and mint leaves.
Recipe courtesy: Caya Restaurant
(As published in Ramadan Recipes Guide from Brand Dubai’s ‘Proudly from Dubai’ network)
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