Taragon Mango Pumpkin Cheesecake

COMPOSITION

for approx. 3 Ø 18cm cakes

• 600 g Chrunchy bottom
  
• 600 g Mango - Pumpkin Fruit layer
  
• 1500 g Taragon Fresh Cheese Cream

BASIC RECIPES

Crumble

• 1000 g Dawn Creme Cake Mix Plain
  
• 250 g Butter

Chrunchy bottom

• 1000 g Baked Crumble
  
• 200 g Caramelized Pumpkinseeds
  
• 200 g Liquid Butter

Mango-Pumpkin fruit layer

• 250 g Boiled pumpkin cubes
  
• 250 g Dawn Delifruit Mango
  
• 70 g Water
  
• 50 g Sugar
  
• 15 g Dawn Sanatine

Taragon Fresh Cheese crème

• 150 g Dawn Neutral Fond
  
• 150 g Hot Milk
  
• 400 g Whipped Cream
  
• 300 g Cream Cheese
  
• 25 g Dawn Lemon Compound
  
• 5 g Fresh Taragon (chopped)
  
• 5 g Dawn Vanistar

PROCESSING

• Roll Mix Creme Cake Base and butter until a nice crumble structure.
  
• Bake it gold brown.

BAKE TEMPERATURE: 190 °C
TIME: approx. 10 Minuten

• Mix baked crumble with caramelized pumpkin seeds and liquid butter.
  
• Push in the pie form about 1 cm layer and cool down.
  
• Boil sugar with water and add Sanatine.
  
• Mix well with Delifruit Mango and Pumpkin cubes.
  
• Pour around ½ cm layer on to chrunchy bottom.
  
• Boil milk with chopped Taragon.
  
• Mix Fond with hot milk and Vanistar add a softened crème Cheese.
  
• Add part of whipped cream, second half of whipped cream and chopped tarragon and mix gently. Pour the cream on to ring with bottom and fruit layer and cool down.
  
• Decorate with pumpkinseeds, pumpkin-mango and fresh taragon.