Did you know cheesecake may have been created on the Greek island of Samos? Cheese mold as old as 2,000 BC was excavated by anthropologists on the island leading one to believe that cheese was in full-fledged production at the time. We’ve got the regular and the seasonal together to create a belter of a dessert. A rich, chocolatey slab of brownie bears a creamy mango cheesecake riddled with diced mango. A delicate glaze of mango pulp with a spoonful of cherry compote by the side completes this celebration of mangoes and chocolate.
Brownie - 100gms
Water - 300ml
Oil - 150ml
For cheesecake mix
Cream cheese - 250gms
Cornflour - 10gms
Cream - 25ml
Eggs - 150gms
Sugar - 100gms
Mango pulp - 50gms
1. Prepare a base of brownie mixture (as per the recipe). Bake it completely and cool it.
2. Pour the cheese cake mixture over the base. Place the mango chunks over the cheese cake mix. Bake using a water-bath until done.
3. Chill and apply a layer of glace, mixed with gel, cut into triangle wedges ( refer image) and serve with cherry compote on the side.
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