Taragon Mango Pumpkin Cheesecake

Red Velvet Cake

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.