Ingredients
-
180 g Butter
-
110 g White sugar
-
220 g All purpose flour
-
50 g Cashew ground
-
250 g Cream cheese
-
40 g White sugar
-
½ tsp Mccormick vanilla flavoring
-
70 g Clara ole guava jelly
-
1 drop Mccormick red food coloring
-
50 g Tulip white chocolate melted
-
120 g Heavy cream soft peak
-
250 g Cream cheese
-
50 g White sugar
-
½ tsp Mccormick vanilla flavoring
-
1 drop Mccormick red food coloring
-
50 g Tulip white chocolate melted
-
120 g Heavy cream soft peak
-
200 g Clara ole guava jelly
-
70 g Clara ole mango jam
-
40 g Water hot
-
5 g Lime juice
-
1 drop Mccormick red food coloring
Directions
Steps
1
Done
|
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. |
2
Done
|
Let it cool and place in chiller. |
3
Done
|
Pink Guava CheesecakeIn a medium bowl, mix cream cheese and white sugar. Dissolve sugar while mixing. |
4
Done
|
Pour in Clara Ole Guava Jelly, McCormick Red Food Color and McCormick Vanilla Flavor. Blend well. |
5
Done
|
Fold in melted Tulip White Chocolate Compound and soft peak heavy cream. |
6
Done
|
Place in a container and chill overnight. |
7
Done
|
Mango Guava CoulisMix Clara Ole Guava Jelly and Clara Ole Mango Jam. |
8
Done
|
Add Hot water to dilute. |
9
Done
|
Pour in lime juice and McCormick Red Food Color. |
10
Done
|
Bled well and set aside. |
11
Done
|
ProcedureAssemble in a plate de constructively. |