Milky way cheesecake
I jut love this out of this world cake! I love the seasoning in the crust, beside that true love for the blueberries and mango. As for my previous work the blueberries have inspire this galactic face of the cake. And it shines trough yellow color of mango. I like to work with mirror glaze and thinks it gives great fruit caramel filling of bits bites!
You Will Need
Grind roasted and peeled hazelnuts in a chop until they become a buttery mass. Immediately add butter to that warm mass and turn another round of grinding to get hazelnut butter. Mix biscuits, honey, hazelnut butter and a pinch of nutmeg with milk. Press the crust into the cheesecake mold.
Put blueberries and mangoes with sugar and water in two smaller pots each; and the listed spices. Cook the fruit for up to 15 minutes, until the water boils and you get a mass a little thinner than jam. Remove from heat and allow to cool. ○ Add 250 g of maskrapone cheese in each pot and use mixer until no pieces of fruit remains. Whisk 200 ml of double cream for each pot and add to fruit and cheese fillings.
According to the instructions, prepare one gelatin from the bag and add it to the blueberry filling. Transfer the filling to a mold, then leave it to cool. Repeat the same with the mango filling.
Mix sugar, water and yogurt. When it boils, pour over the white chocolate. Stir to connect everything. Melt the gelatin and add it to the mixture. Now goes the wait for the glaze to come down at a little less than 50° C. During that time, take the cake out of the mold and transfer it to the freezer, because this icing is always placed over the slightly frozen cake. Place the cake on something high and then all in a baking sheet to collect the excess.