Ingredients
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180 g Butter
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110 g White sugar
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220 g All-Purpose Flour
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50 g Cashew, ground
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250 g Cream Cheese
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40 g White sugar
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½ tsp McCormick Vanilla Flavoring
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70 g Clara Olé Guava Jelly
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1 drop McCormick Red Food Coloring
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50 g Tulip White Chocolate, melted
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120 g Heavy Cream, soft peak
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250 g Cream Cheese
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50 g White sugar
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½ tsp McCormick Vanilla Flavoring
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1 drop McCormick Red Food Coloring
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50 g Tulip White Chocolate, melted
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120 g Heavy Cream, soft peak
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200 g Clara Olé Guava Jelly
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70 g Clara Olé Mango Jam
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40 g Water, hot
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5 g Lime Juice
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1 drop McCormick Red Food Coloring
Directions
Steps
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1
Done
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Cookie CrumbleMix 180g butter, 110g white sugar, 220g all purpose flour, 50g cashew, ground, in a mixer until it forms into a dough like structure. |
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2
Done
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Let it cool and place in chiller. |
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3
Done
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Pink Guava CheesecakeIn a medium bowl, mix cream cheese and white sugar. Dissolve sugar while mixing. |
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4
Done
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Pour in Clara Ole Guava Jelly, McCormick Red Food Color and McCormick Vanilla Flavor. Blend well. |
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5
Done
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Fold in melted Tulip White Chocolate Compound and soft peak heavy cream. |
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6
Done
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Place in a container and chill overnight. |
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7
Done
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Mango Guava CoulisMix Clara Ole Guava Jelly and Clara Ole Mango Jam. |
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8
Done
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Add Hot water to dilute. |
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9
Done
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Pour in lime juice and McCormick Red Food Color. |
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10
Done
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Bled well and set aside. |
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11
Done
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ProcedureAssemble in a plate de constructively. |
