I have been using mango as my main baking ingredient lately..This round, I wanted to try mango cheese cake and it turned out to be mangolicious!
Recipe:-
The base
175g McVities Digestive Biscuits
80g Unsalted butter (if you find that the biscuits are too dry, then add more butter)
50g Castor sugar***I am using a 22cm cake mould**
1. Crush all the biscuits till it become almost like sand texture (crumbs) and mix it with the castor sugar in a mixing bowl.
2. Melt the butter. Pour the butter into the bowl together with biscuits crumbs. Mix it well.
3. Compress it evenly on the base of the tray. Put in the fridge for at least 1 hour or till it is hardened.
4. Make some small holes all over the base using a fork (this is to ensure the cheese sticks to the base).
Note: Usually, I will lay a piece of baking paper on the cake mould before pouring the crumbs into it.
The Cheese content
500g cream cheese
1 cup of fresh mango yoghurt
250g of sweetened condensed milk
Mango (diced)
8 teaspoon of gelatin powder, with 200ml water
1. Let the cheese cool down to room temperature.
2. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use.
3. Using an electric hand mixer, blend the cheese well to make it soft.
4. Next pour in the sweetened condensed milk and mix it well. Then pour the yoghurt in as well. Blend it well and thoroughly.
5. Quickly pour the gelatin mixture into the earlier cheese content and then mix it well with a spatula.
7. Finally, pour the final cheese content into the earlier prepared base tray. Decorate as desired.
8. The cheese cake should remain in the fridge for at least 2 hours (or overnight) before consuming. Enjoy!
The base
175g McVities Digestive Biscuits
80g Unsalted butter (if you find that the biscuits are too dry, then add more butter)
50g Castor sugar
1. Crush all the biscuits till it become almost like sand texture (crumbs) and mix it with the castor sugar in a mixing bowl.
2. Melt the butter. Pour the butter into the bowl together with biscuits crumbs. Mix it well.
3. Compress it evenly on the base of the tray. Put in the fridge for at least 1 hour or till it is hardened.
4. Make some small holes all over the base using a fork (this is to ensure the cheese sticks to the base).
Note: Usually, I will lay a piece of baking paper on the cake mould before pouring the crumbs into it.
The Cheese content
500g cream cheese
1 cup of fresh mango yoghurt
250g of sweetened condensed milk
Mango (diced)
8 teaspoon of gelatin powder, with 200ml water
1. Let the cheese cool down to room temperature.
2. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use.
3. Using an electric hand mixer, blend the cheese well to make it soft.
4. Next pour in the sweetened condensed milk and mix it well. Then pour the yoghurt in as well. Blend it well and thoroughly.
5. Quickly pour the gelatin mixture into the earlier cheese content and then mix it well with a spatula.
7. Finally, pour the final cheese content into the earlier prepared base tray. Decorate as desired.
8. The cheese cake should remain in the fridge for at least 2 hours (or overnight) before consuming. Enjoy!
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