Cartoon Cheese Wheel Cheesecake | Mango,caramel, Chamomile

Hey there! In this recipe i will show you how to bake this beautiful cheesecake! This playful cheese wheel dessert may look cartoony, but it is actually pretty demanding to make on the inside. Make sure to watch the video on the end to have a better understanding of the process

Ingredients

Spice blend:
1.5tbsp cinnamon
1.5 tsp nutmeg
1 tsp cloves
1. 5 tsp ginger
1/2 tsp cardamom

Sliced shortbread cookies:
1.5tsp spice blend
100 gr all purpose flour
Pinch of salt
1/4 tsp baking powder
60 g butter
50g brown sugar
50g sugar
25g beaten egg

Base:
250 g shortbread cookies
90g melted butter

Caramel:
150g sugar
220g heavy cream
50g butter

Cheesecake filling:
800 gr cream cheese
400gr cream
300 gr white chocolate
7.5 gr gelatin sheets 4.5 sheets
Yellow food coloring
2tbsp chamomile

Mango bavarois:
250 gr mango
200 gr milk
7 egg yolks
220gr sugar
8.5 gr gelatine sheets (5X1.66)
430 gr cream
4 drops vanilla extract


Special equipment
Stand mixer
Piping bags
Loose bottom tin 20cm diameter
Cake ring or loose bottom tin 24cm diameter
Rolling pin
Hand blender
Thermometer

This step is optional if you choose to get store bought cookies for your base

• Combine softened butter, sugar and brown sugar until it forms a thick paste. Stir in the egg and set aside

• Combine flour, baking powder, salt, and spice mix. You can make the spice mix using the recipe above

• Incorporate the dry and the wet mixtures until it forms a dough

• wrap up in a zip lock bag for 30 minutes

Next up, we are going to infuse our cream with chamomile, because it needs to be completely chilled by the time we will need it

• place the cream (cheesecake filling ingredients) and the chamomile on a medium heat

• when the cream starts steaming, let it infuse for 5-10 minutes

• strain it and let it cool to room temprature, then refrigerate

You can use frozen mango or even store bought mango puree, but i prefer to do it on my own

• cut and peel the mango

• put it in a blender and blend it until here are no whole fruit pieces and it is completely smooth

• measure out the amount needed (mango bavarois ingredients) and set aside

After the dough has chilled it is ready to be baked

• Roll the dough about 2 mm thick, or as thin as you can

• Bake in a 180°C fan oven for 10-15 minutes, depending on the thickness of the dough

• let cool and break it into pieces

This is where we will use our homemade spiced shortbread cookies to make the base. You can use store bought if you want

• measure out the cookies and blend them up

• mix with butter on a 20cm diameter loose bottom pan, lined with parchment paper

• press it down using a mug and bake it at 180°C for 10 minutes

Now we are gonna make a creme anglaise, which we will use to make our bavarois. The recipe yields more than we need so feel free to half it

• bloom the gelatin into ice cold water

• mix egg yolks and sugar until they turn pale ,while heating up the milk

• when the milk starts steaming, pour it little by little in the egg and sugar

• pour the micture back in the pot and place over a medium heat until it reaches 80°C

• when it reaches temprature, pull away from the fire and melt the gelatin in the hot custard

In this step we will use the creme anglaise to make our bavarois mousse

• Strain the creme anglaise through a sieve and combine it with the fruit puree

• Whip up the cream until soft peaks. Pro tip, when you feel the cream thickening up, stop the mixer and whisk by hand, to prevent overwhipping it

• incorporate the whipped cream into the mango anglaise in 3 batches

• Pour it over the base, after you line your tin with an acetate strip or parchment paper

• freeze until solid, about 2-3 hours

This is a great recipe for a sturdy, "dulce de leche" like caramel

• place the sugar in a pan, over a medium heat

• when the bottom layer starts to melt, stir it around lightly

• Stir around every 2-3 minutes untin it reaches a dark deep caramel color

• Slowly pour in the cream while whisking to incorporate

• Let it cool down and then blend in the butter

Time for a mini assebmbly

• pull out the dessert from the freezer

• Flip it onto a parchment paper and remove the liner and tin lid from the bottom

• flip it back up onto the plate that you will present it in the end

• wrap it with the acetate and the tin sides and pour in the caramel

• freeze for about 30 mins, while making the cheesecake filling

Now we are going to make the cheesecake filling, the one that is visible from the outside and resembles the cheese

• bloom the gelatin in ice cold water. When it is bloomed, place it on a pot on medium heat

• melt 200gr chese cream out of the 800gr on a microwave and stir it into the melted gelatin

• take the remaining 600gr cheese cream and whisk on a stand mixer until fluffy. Incorporatethe gelatin cream cheese mixture

• add the melted white chocolate and then pour in the cream slowly while whisking

• color the mixture with yellow gel food coloring and whip it for 3-5 minutes, until it gets stiffer

• place a 24cm or 26cm diameter ring mold (or the sides of a loose bottom tin) lined with acetate around the dessert.

• fill the sides and the top with the cheesecake fillind and smooth the top

• refrigerate overnight or intil it has completely set

For the last step, peel the acetate off, smooth the sides and scoop out sircles to make it look like a cheese wheel

Thats it! Our special cheesecake dessert is done and ready to be served! Here you can find a video of the proccess for a better understanding, enjoy!