Strawberry cheesecake, Tatin de Manga Pie and Pumpkin soup Recipe

Strawberry cheesecake light, fluffy, delicious

Step by step guide for you.

Ingredients for 24cm removable ring shape:

200g cornstarch biscuit

100g unsalted butter

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

750g Philadelphia cream cheese

150g (3/4 cup) sugar

1/2 1 1/2 teaspoon vanilla extract

200ml sour cream (200ml fresh whipped cream with fouet with juice of 1 tahiti lemon and pinch of salt)

2 eggs plus 1 yolk

juice and zest of 1/2 lime

Strawberry syrup:

750g strawberries (reserve some to decorate)

1 cup sugar

3 teaspoons cornstarch

1 tablespoon of water

Preheat the oven to 160C degrees. Prepare the mold by greasing the bottom and sides with Carbex spray (or using butter) and placing a strip of parchment paper inside the side of the mold. Reserve. Strawberry syrup: put all ingredients in the pan and bring to medium heat for 15 minutes, stirring constantly. Beat and strain. Reserve.

Prepare the base: beat the cookies together with the cinnamon and powdered ginger in a blender. Mix the melted butter and form a flour. Line the bottom of the pan and bake for 10 minutes. Allow to cool. Beat the cream cheese in the mixer using the paddle paddle (if not, it may be the globe) for 2 minutes. Add sugar and vanilla and beat just to mix. Always remove the cream cheese from the side and bring it to the center. Add eggs (one at a time) and sour cream. Beat another 2 minutes. Add the juice and lemon zest, beat just to mix.

Place half the cream on top of the pre-baked and cold dough. Spoon strands of strawberry syrup. Cover with the rest of the cream. Make balls with the strawberry syrup on the entire surface of the cream and pull with a knife making drawings. Wrap the tin with aluminum foil and bake in a water bath for 50 min. After this time, turn off the oven without removing the cheese cake and let it cool in the oven for 30 min. Remove from the oven, allow to cool. Place in the refrigerator for 3 hours to stay cool. Unmold and decorate with strawberries.

Tatin de Manga Pie family recipe, very special.

Ingredients for 27cm form (5 people):

4 mangoes (half ripe) Haden or Tommy

75g unsalted butter

6 tablespoons of sugar, 1 Arosa puff pastry, 1 egg yolk mixed with a teaspoon of water

Peel and slice the sleeves. Reserve. Place the butter in a pan and bring the pan to the stove to melt the butter. Once it has melted, turn off the heat and sprinkle the sugar over the butter until it covers the entire bottom. Go placing the mango pieces until they cover all the shapes. Turn on low heat and let it cook for 40 minutes or until the mango is golden underneath and the sugar is caramelizing on the sides. (If your shape does not have a double bottom like mine, rotate it around the stove to brown the entire mango evenly). Open the dough (cold) and place it over the mold covering the sleeves. Brush with the egg and bring to a preheated oven at 180 ° to bake until golden (approx 30min). Turn over the serving plate and serve it while still warm with vanilla ice cream.

Pumpkin soup, to warm up these cold winter nights

Ingredients for 8 bowls:

1kg Japanese pumpkin already peeled, cut into cubes

1,5l chicken broth, 1 rosemary branch

1 piece of approx 3cm of fresh ginger

1/2 cup fresh cream

salt and pepper to taste

G 200g grated rennet cheese on thick drain

Chicken broth:

1 chicken breast with bone

1 onion, 1 carrot, 1 celery stalk, 1 coarsely chopped leek

1 tablespoon of vinegar

1.5 liter of water

salt and pepper to taste

Prepare the broth: put a drizzle of olive oil in the pressure cooker and add the vegetables. Stir. Add the chicken, salt and pepper, vinegar and stir. Add the water, close the pan and cook for 15 minutes after the pan has reached pressure. Strain the broth and reserve. In a saucepan (it may or may not be the pressure cooker) put a drizzle of olive oil, ginger, sliced ​​pumpkin, rosemary and stir. In this pan add the strained chicken stock, cover the pan (or close the pressure cooker) and cook until the pumpkin is crumbling. After this time, remove the rosemary stalk and discard, cut the ginger in half and beat this half of ginger together with the entire contents of the pan in the blender. Return the pan to the heat, adjust the salt and pepper and add the cream. Bring to the boil and serve with a spoon of grated rennet cheese on top of each bowl of soup.