• 45
    min
    Prep Time
  • 10
    min
    Cook Time
  • 10
    min
    Ready in
  • 3
    per
    Yield
  • 120
    cal
    Calorie
  • User Review: 2 comments
  • User Rating:
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Recipe Overview

  • Recipe typeBakery
  • AllergensCelery, Egg, Peanut
  • SeasonsChristmas, Easter
  • CuisinesEthiopian
  • CoursesAppetizers, Desserts
  • IngredientsEgg, Vegetables

Recipe Description

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Ingredients

  • 2 tablespoons warm water
  • 1 teaspoon gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 1/2 cup (1/2 cup) caster sugar
  • 2 cup fresh strawberries
  • 250g sour cream

Steps

  1. Lightly grease the side. Process the biscuits in a food processor until fine crumbs form.
  2. Add the butter and pulse to combine. Transfer the mixture to the prepared pan and press firmly into the base and up the side. Place in the fridge until required.
  3. Place the strawberry Lindor balls in a heatproof bowl. Place over a pan of simmering water (don’t let the bowl touch the water), stirring occasionally, for 5 minutes or until melted.

Nutritions

  • Energy 2825 kj
  • Saturated Fat 25 g
  • Fat Total 3 g
  • Protein 40 g

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2 thoughts on “Strawberry and mango pastel cheesecake”

  • Alice Benhard says: October 27, 2018 at 4:05 pm    Reply

    Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

  • Alice says: October 27, 2018 at 4:06 pm    Reply

    Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

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