Ingredients

Group Cake Crust
Ingredient
KG
Graham cracker crumbs
0.200
Refined Sugar
0.050
Butter (melted)
0.060
Total Weight: 0.310
Group Cream Cheese Filling
Ingredient
KG
Gelatin (unflavored)
0.020
Mango Puree
0.125
Mangoes
0.300
All Purpose Cream
0.500
Cream Cheese
0.165
Condensed Milk
0.380
Total Weight: 1.490
Group Topping
Ingredient
KG
BAKELS LES FRUITS 50% BLUEBERRY
0.200
Total Weight: 0.200
Group Icing
Ingredient
KG
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
Cold water
0.150
Total Weight: 0.300

Method

How to do it:

Cake Crust:
1. Mix crushed Graham crackers, sugar and melted butter, press hard on a spring form round pan.
2. Freeze for about 30 minutes to an hour.

Cream Cheese Filling:
1. In a saucepan, bring to boil gelatin, mango puree and finely cubed fresh mango. Cool.
2. Whip chilled all purpose cream until it has doubled its volume. Set aside.
3. Using a paddle, cream the cream cheese until light and fluffy. Add condensed milk gradually.
4. Fold in or blend the whipped all purpose cream then add mango puree with gelatin until blended.
5. Pour cream cheese filling into the spring form pan with crust and freeze.

Icing:
1. Using a wire whisk, whip Whip Brite Powder and cold water until maximum volume is achieved.

To assemble:
1. Using Whip Brite whipped topping, decorate the top of the cake and add Les Fruits 50% Blueberry on top.
2. Chill until topping has set.
3. Take out the cake from the spring form pan, cut and serve chilled.

Yield

1 round cake (8 slices)

Ingredients

Group Cake Crust
Ingredient
KG
Graham cracker crumbs
0.200
Refined Sugar
0.050
Butter (melted)
0.060
Total Weight: 0.310
Group Cream Cheese Filling
Ingredient
KG
Gelatin (unflavored)
0.020
Mango Puree
0.125
Mangoes
0.300
All Purpose Cream
0.500
Cream Cheese
0.165
Condensed Milk
0.380
Total Weight: 1.490
Group Topping
Ingredient
KG
BAKELS LES FRUITS 50% BLUEBERRY
0.200
Total Weight: 0.200
Group Icing
Ingredient
KG
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
Cold water
0.150
Total Weight: 0.300

Method

How to do it:

Cake Crust:
1. Mix crushed Graham crackers, sugar and melted butter, press hard on a spring form round pan.
2. Freeze for about 30 minutes to an hour.

Cream Cheese Filling:
1. In a saucepan, bring to boil gelatin, mango puree and finely cubed fresh mango. Cool.
2. Whip chilled all purpose cream until it has doubled its volume. Set aside.
3. Using a paddle, cream the cream cheese until light and fluffy. Add condensed milk gradually.
4. Fold in or blend the whipped all purpose cream then add mango puree with gelatin until blended.
5. Pour cream cheese filling into the spring form pan with crust and freeze.

Icing:
1. Using a wire whisk, whip Whip Brite Powder and cold water until maximum volume is achieved.

To assemble:
1. Using Whip Brite whipped topping, decorate the top of the cake and add Les Fruits 50% Blueberry on top.
2. Chill until topping has set.
3. Take out the cake from the spring form pan, cut and serve chilled.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cheesecake