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Baskets of baked cheesecake-mango souffle

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Baskets of baked cheesecake-mango souffle

Very tasty, fragrant and sweet cupcakes! Not too sweet, with a deep cream cheese flavor and delicate hint of ripe mangoes.


Cooking time- Number of servings-

Ingredients for Baskets of baked cheesecake-mango souffle




Step-by-step instruction of cooking Baskets of baked cheesecake-mango souffle


Step 1

In the bowl of a food processor to break into crumbs cookies. 
Add the melted butter and knead the mass.In the bowl of a food processor to break into crumbs cookies.
Add the melted butter and knead the mass.


Step 2

Lay on the molds, pressed to the edges, sformovat baskets. 
Remove in the cold for 15 minutes.Lay on the molds, pressed to the edges, sformovat baskets.
Remove in the cold for 15 minutes.


Step 3

Mix in a blender all the cheese, mascarpone, eggs, powder, purified mango pulp, soda sifted with the starch and the vanilla extract with the zest. 
Do not be too zealous, just until smooth.Mix in a blender all the cheese, mascarpone, eggs, powder, purified mango pulp, soda sifted with the starch and the vanilla extract with the zest.
Do not be too zealous, just until smooth.


Step 4

Place the filling in the pastry, set the ramekins in a deep baking tray and pour in water to half the height of the moldsPlace the filling in the pastry, set the ramekins in a deep baking tray and pour in water to half the height of the molds


Step 5

Bake in a preheated 200 degree oven until the blush. 
Curd will rise and will slightly bounce under pressure and not leave a trace on the finger.Bake in a preheated 200 degree oven until the blush.
Curd will rise and will slightly bounce under pressure and not leave a trace on the finger.



Step 6

Ready baskets to take out to wire rack and cool.Ready baskets to take out to wire rack and cool.


Step 7

When serving, sprinkle with powdered sugar.When serving, sprinkle with powdered sugar.