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Mango, Hazelnut and Rosemary Trio of Cheesecakes

A grand tiered dessert featuring layers of mango, hazelnut praline, and honey-rosemary cheesecakes on a granola biscuit base.

BakingVegetarianFruitCheesecakeShowstopperNuts
Estimated Nutrition
Calories
878.4
kcal / serving
10540.8 kcal total
Carbs
57.4g
per serving
688.8 g total
Fat
70.2g
per serving
842.4 g total
Protein
9.6g
per serving
115.2 g total
Cook Time
135
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Light Muscovado Sugar
100
g
Caster Sugar
150
g
Granulated Sugar
150
g
Caster Sugar
for decoration
CondimentsSauces
75
g
Clear Honey
Dairy
125
g
Unsalted Butter
1
piece
Free-Range Egg
beaten for egg wash
1010
g
Mascarpone
Total amount used across three layers
435
g
Crème Fraîche
Total amount used across three layers
8
piece
Medium Free-Range Eggs
Total used across cheesecake layers
Fruits
175
g
Mango Purée
1
tbsp
Lemon Juice
GrainsCereals
125
g
Plain Flour
90
g
Rolled Oats
Liquids
1
tbsp
Lime Juice
NutsSeeds
190
g
Blanched Hazelnuts
toasted
3
tsp
Rosemary Leaves
chopped
1
bunch
Rosemary
for decoration
Other
4
piece
Free-Range Egg Yolks
1
piece
Edible Flowers
violets or pansies

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