Mango, Passion Fruit and Citrus Juice Cheesecake

Crust: In a blender, add the flour, baking powder, baking soda, salt, and diced butter. Pulse the ingredients for about 20 seconds until you achieve a fine, sand-like texture. Once the mixture is well combined, pour the cold water into the blender and continue mixing until the dough starts to form and becomes elastic. Transfer the dough to a lightly floured work surface and knead gently for a minute until the excess flour is incorporated and the dough forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

Sauce: In a saucepan over low heat, combine the sugar, eggs, and citrus juice. Whisk continuously to avoid lumps until the sugar is fully dissolved. When the mixture starts to thicken, remove it from heat and add the diced butter. Continue to stir until the butter is completely melted and the sauce is smooth. Use a fine sieve to strain the sauce, then add the passion fruit pulp and mix well. Let the sauce cool slightly, then set aside to meld the flavors.

Filling preparation: In a small blender, add the mango pulp along with the orange juice and blend until you achieve a smooth, creamy puree. In a separate bowl, whip the cream until it becomes firm, being careful not to turn it into butter. Once you have the whipped cream, add the mango puree and the other ingredients, gently folding them in with a spatula. Cover the mixture with plastic wrap and let it cool in the refrigerator.

Assembly: Preheat the oven to 190°C (gas 5). Dust flour on a surface and on the dough, then roll it out with a rolling pin to cover standard round pans, including the edges. Arrange a piece of aluminum foil around the edge of the dough, allowing it to overhang slightly, then press gently to adhere. Cover the bottom of the pan with a piece of foil and add a cup of beans to prevent the dough from puffing up. Bake the crust in the oven for 10 minutes, then carefully remove the beans and foil. Let the crust cool completely.

After that, reduce the oven temperature to 150°C (gas 2). Pour half of the mascarpone mixture into the prepared crust, leveling it well. Then, add half of the prepared sauce, gently stirring with a teaspoon to combine the flavors. Add the remaining mascarpone cream and, once smooth, pour the remaining sauce on top. Bake in the oven for 35 minutes, then remove the pan and let it cool completely. Cover with plastic wrap and refrigerate for at least 10 hours, preferably overnight. Before serving, trim the excess crust from the edges to the filling for a neat appearance. Enjoy this delight!

 Ingredients: For the crust: 120 g white wheat flour 1/9 teaspoon baking powder 1/9 teaspoon baking soda 1/4 teaspoon fine sea salt 75 g very cold butter cut into small pieces 40 ml very cold water For the sauce: 100 g unrefined sugar 3 organic eggs 30 ml freshly squeezed lemon juice 30 ml freshly squeezed lime juice 80 ml freshly squeezed orange juice 60 g unsalted butter (82%) 1 passion fruit For the filling: 200 ml whipping cream (not vegetable or sweetened) 600 g mascarpone at room temperature 1 teaspoon vanilla extract 150 g unrefined sugar 150 g mango 50 ml freshly squeezed orange juice a pinch of freshly grated nutmeg

 Tags:  eggs unt flour sour cream sugar fruits lemon oranges vegetarian recipes recipes for children