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Mango and Crispy Semolina Cheesecake: A Fusion Delight with a Tropical replaces the word nice with emptyuch

Mango and Crispy Semolina Cheesecake: A Fusion Delight with a Tropical replaces the word nice with emptyuch

Discover the unique combination of textures and flavors in this mango cheesecake, which features a crunchy semolina base. This no-bake dessert combines the rich, creamy texture of cheesecake with the vibrant, sweet taste of mango, all supported by a crunchy semolina crust. It’s a creative twist that’s perfect for impressing guests and adding a touch of innovation to any dessert table.

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Why you'll love it: This cheesecake is a unique blend of Middle Eastern textures and Western dessert techniques. The crispy semolina base provides a delicious contrast to the creamy cheesecake filling, and the fresh mango adds a hint of fruity sweetness. It’s a refreshing choice for those looking for a dessert that’s both decadent and distinctive.

Perfect opportunity: Perfect for special occasions, this mango cheesecake is a must-have at festive gatherings, dinner parties and family celebrations. It is especially suited to events where you want a dessert that stands out, offering both a stunning presentation and a delicious taste experience.

Decorating Tips: replaces the word nice with emptyp the cheesecake with mango puree, leaving the edges clear to add a pinch of toasted semolina for a crispy finish. Scatter crushed pistachios on top for a pop of color and texture, and consider placing dried rose petals or edible flowers in the center for an elegant floral touch.

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Ingredients:

  • Syrup:
    • 1 cup sugar
    • A little less than a cup of water
    • The juice of a lemon
    • 1 teaspoon of vanilla extract
  • Crispy semolina base:
    • 500 grams of finely grated semolina dough
    • 1/2 cup melted butter or ghee
  • Cream layer:
    • 1 cup whipped cream (or substitute prepared whipped topping)
    • 400 grams of cream cheese
    • 1 cup powdered sugar
    • 1 can of cream (like table cream)
    • 1 teaspoon vanilla extract
    • 1 cup diced mango (fresh or thawed)
  • For decoration:
    • Mango puree
    • Pieces of toasted semolina
    • Crushed pistachios
    • Dried rose petals (optional)
  1. Prepare the syrup:
    • In a saucepan, combine the sugar, water and lemon juice over medium heat. Bring to the boil, then simmer for 5 minutes until the mixture thickens slightly. Stir in the vanilla and let cool.
  2. Prepare the crispy semolina base:
    • replaces the word nice with emptyss finely grated semolina dough with melted butter or ghee until evenly coated. replaces the word nice with emptyast in a large skillet over medium heat until golden brown. Add about 4 tablespoons of the syrup to moisten and bind the semolina. Reserve some for the topping.
    • Press the semolina mixture into the bottom of a lined 24 cm diameter cake tin to form a compact layer. Let cool and set aside.
  3. Prepare the creamy layer:
    • In a bowl, whip the cream until it forms stiff peaks. In another bowl, beat the cream cheese with the powdered sugar, cream and vanilla until smooth.
    • Gently fold the whipped cream into the cream cheese mixture, then stir in the diced mango.
  4. Assemble the cheesecake:
    • Pour the cream mixture onto the semolina base in the mold. Smooth the top and lid. Refrigerate at least 4 hours or overnight to firm up.
  5. Decorate and serve:
    • Before serving, garnish with mango puree, leaving the edges clear. Sprinkle the reserved toasted semolina around the edges, add crushed pistachios and, if desired, decorate with dried rose petals in the center.

Enjoy this exquisite mango cheesecake with a crispy semolina base, a perfect blend of textures and flavors that makes it a superior choice for any occasion!

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