Taragon Mango Pumpkin Cheesecake

COMPOSITION:

for approx. 6 cakes

• 900 g Chrunchy bottom
• 600 g Mango - Pumpkin Fruit layer
• 1200 g Taragon Fresh Cheese Cream

1. Crumble

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

2. Crumble

• 1000 g Chocolate Creme Cake Base 
• 250 g Butter

3. Crunchy bottom

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

4. Mango-Pumpkin fruit layer

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

5. Taragon Fresh Cheese crème

• 200 g Dawn Fond Sauermelk
• 200 g Milk (warm)
• 400 g Fresh crème cheese (soft)
• 500 g Crème (whipped)
• 5 g Fresh Taragon (chopped)
• 5 g Dawn Vanistar

WORKING METHOD:

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

BAKE TEMPERATURE: 190°C

BAKING TIME: approx. 10 minutes

• 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.
• Mix Fond with warm milk and Vanistar add a part whipped cream.
• Add a softened crème cheese, 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.