Taragon Mango Pumpkin Cheesecake

Poke_Brownie

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.