Mango and Passion Fruit Cheesecake

MANGO AND PASSION
FRUIT CHEESECAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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MANGO AND PASSION FRUIT CHEESECAKE
for 1 cheesecake 18 cm in diameter and 6 cm high
GELATIN MASS
Ingredients Total weight: ~ 140 g 100%
Gelatin 200 Bloom 20 g 14%

Water 120 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work.
NEUTRAL GLAZE (NAPPAGE)
Water 110 g 44%

Sugar А 93 g 37%
Sugar B 16 g 6%
Pectin NH 4g 2%
Glucose syrup 28 g 11%
Citric acid 0,2 g <1%
1 Pour the water, glucose syrup and sugar A into a saucepan.
2 Warm the mixture to 30 °C / 86 °F.
3 Mix the sugar B with pectin NH.
4 Add the pectin and sugar mixture to the water, glucose and sugar.
5 Bring everything to a boil.
6 Add the citric acid.
7 Boil for 3 minutes.
8 Transfer into a clean container and let it set in the fridge completely.
CRUMBLE
All-purpose flour 55 g 22%

Brown sugar 60 g 25%
Almond powder 60 g 25%
Butter 82% 45 g 18%
Cream cheese 20 g 8%
Sea salt 1g <1%
1 Put sea salt, brown sugar, all-purpose flour, almond powder, diced butter and cream cheese in a
mixer bowl.
2 Mix all the ingredients using a paddle attachment until soft dough forms.
3 Press it through the large mesh strainer using a plastic scraper to obtain uniform pieces.
4 Put in the fridge or freezer for 5-10 minutes to stabilize.
5 Then separate the joint pieces on a tray evenly and bake at 150 °C / 302 °F for about
20-25 minutes. The colour has to be even and golden brown.
6 Cool it down at room temperature for about 20-30 minutes.
WHIPPED JELLY
Sugar 60 g 13%
Mango puree 160 g 30%
Gelatin mass 70 g 16%
Passion fruit puree 110 g 24%
Glucose syrup 60 g 13%
1 Pour the mango puree in a saucepan, add the sugar and glucose syrup. Start heating these
ingredients up until the sugar dissolves and the mixture reaches about 60-70 °C / 140-158 °F.
Do not boil them to preserve more flavor.
2 Add the gelatin mass.
3 Remove from heat. Add the cold passion fruit puree and briefly mix with a spatula.
4 Pour the ready whipped jelly in a separate mixing bowl and cover with cling film.
5 Put in the fridge for at least 4 hours to stabilize.
6 Whip before using.

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CHEESECAKE BASE
Baked crumble 220 g 73%

Butter 82% 80 g 26%
Lime zest 2g 1%
1 Melt the butter in a saucepan and cook it over low heat for 5 minutes to obtain clarified butter
(when the white foam on top of the butter disappears, it is ready).
2 Take it off the heat and let it cool down for 5-10 minutes before using.
3 Add the lime zest into the crumble to enhance the fresh flavor of the cheesecake, making it
lighter and more fragrant. Mix everything with a spatula.
4 When the clarified butter cools down a bit, strain it directly on top of the crumble and mix again
with a spatula. The crumble should be evenly coated with the butter.
5 Line a cake ring with an acetate strip.
6 Put the crumble mixture into the cake ring and using a bent spoon press it well to the bottom and
the sides of the ring to form wavy borders.
7 Put in the fridge for at least 10 minutes to set before pouring a cheesecake mass into it.
ASSEMBLING
Ingredients
Stabilized cheesecake base

Cheesecake mass
Whipped jelly
CHEESECAKE MASS
Egg yolks 95 g 11%

Sugar 48 g 5%
Cornstarch 14 g 2%
Whipping cream 35% 215 g 24%
Gelatin mass 50 g 6%
Butter 82% 20 g 2%
Cocoa butter 20 g 2%
White chocolate 48 g 5%
Valrhona Ivoire 35%
Cream cheese 390 g 43%
Vanilla 1 pod
1 Pour the whipping cream into a saucepan, add vanilla seeds and warm it up to 80 °C / 176 °F.
2 In a separate bowl using a whisk combine the egg yolks and previously mixed sugar and
cornstarch. Make a gentle mix just to combine these ingredients. The ready mixture has to be
liquid with no lumps.
3 Pour a part of the warmed up cream into the egg yolks, sugar and cornstarch mixture. Mix gently
and transfer everything back to the saucepan.
4 Cook it over low to medium heat until thickened, constantly stirring. It is vital to stir in the centre
and on the sides to ensure proper cooking, no lumps and very smooth and homogeneous
custard.
5 Then bring to a boil and let it boil for 1 minute, constantly whisking.
6 Remove from heat and add the gelatin mass, room temperature soft diсed butter, chocolate and
cocoa butter.
7 Mix well with the whisk to obtain a smooth, silky and shiny texture.
8 Pour over the room temperature cream cheese and process with a hand blender until smooth.
9 Pour the ready mass on top of the stabilized cheesecake base.
10 Put it in the fridge for at least 4 hours to set.
APPLYING THE WHIPPED JELLY
Ingredients
Stabilized whipped jelly

Stabilized cheesecake
1 Put the stabilized whipped jelly in the mixer bowl and whip it at maximum speed using a whisk
attachment until it increases in volume and turns light and airy. It will take about 5-10 minutes.
2 From time to time scrape the sides of the mixing bowl to ensure the homogeneous whipping.
3 Apply the ready whipped jelly on top of the stabilized cheesecake and spread it with a spatula,
creating a wavy surface.
4 Put the assembled cheesecake in the fridge for 5-10 minutes until the jelly stabilizes.
UNMOLDING AND DECORATING THE CHEESECAKE
Ingredients
Chilled assembled cheesecake

Raspberries 3 pcs
Fresh mango 1 pc
Pulp of 1 passion fruit
Neutral glaze 20 g
1 Unmold the cheesecake and remove the acetate strip.
2 Peel and dice the fresh mango.
3 Mix it with the passion fruit pulp and the neutral glaze.
4 Put this mixture on top of the cheesecake.
5 Decorate it with cut in half raspberries.
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MANGO AND PASSION

Ingredients Total weight: ~ 140 g 100%

Gelatin 200 Bloom 20 g 14%

NEUTRAL GLAZE (NAPPAGE)

Ingredients Total weight: ~ 251 g 100%

Water 110 g 44%

1 Pour the water, glucose syrup and sugar A into a saucepan.

2 Warm the mixture to 30 °C / 86 °F.

3 Mix the sugar B with pectin NH.

5 Bring everything to a boil.

6 Add the citric acid.

7 Boil for 3 minutes.

Ingredients Total weight: ~ 241 g 100%

All-purpose flour 55 g 22%

4 Put in the fridge or freezer for 5-10 minutes to stabilize.

6 Cool it down at room temperature for about 20-30 minutes.

Ingredients Total weight: ~ 460 g 100%

2 Add the gelatin mass.

5 Put in the fridge for at least 4 hours to stabilize.

6 Whip before using.

Ingredients Total weight: ~ 302 g 100%

Baked crumble 220 g 73%

5 Line a cake ring with an acetate strip.

Stabilized cheesecake base

Ingredients Total weight: ~ 900 g 100%

Egg yolks 95 g 11%

9 Pour the ready mass on top of the stabilized cheesecake base.

10 Put it in the fridge for at least 4 hours to set.

APPLYING THE WHIPPED JELLY

Stabilized whipped jelly

UNMOLDING AND DECORATING THE CHEESECAKE

Chilled assembled cheesecake

1 Unmold the cheesecake and remove the acetate strip.

2 Peel and dice the fresh mango.

4 Put this mixture on top of the cheesecake.

5 Decorate it with cut in half raspberries.

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