Music: Not A Worry In The World
Musician: PMOL Music
• How to make Brown Butter
For the crust
1/2 cup / 60g pistachios ( Place the pistachios a frying pan over a low heat and toast, stirring, for about 5-7 minutes)
90g / 3.2 oz unsalted butter (which will be browned so you should end up with 70g)
190g / 6.7 oz Biscoff biscuits for the cheesecake
For the filling
3/4 cup plus 2 Tablespoons/ 200ml double cream cold
1/2 cup / 55g icing sugar
1 teaspoon vanilla bean paste
2 1/2 cups / 600g cream cheese
2 tablespoons runny honey
3/4 cup plus 1 tablespoon / 185g riped fresh honey sweet mango purée
To decorate
1 fresh mango
1 tablespoon runny honey ( optional)
a small handful of pistachios
Because most people scoop flour differently, I highly encourage the use of a digital scale when measuring ingredients to get consistent results, and I have provided weight measurements for that reason
Yogurt, sour cream, peanut butter, pumpkin purée, and the like are all examples of semi solids: ingredients that fall somewhere between a liquid and a solid. I always measure these types of ingredients in a liquid measuring cup, which gives a little more volume than a dry measuring cup because the cup is slightly bigger. If you are not using a scale to measure these ingredients, I highly recommend using a liquid measuring cup, so your baked goods will turn out correctly.
5 окт 2024
