It's mango season and everywhere you see mangoes. So needless to say I will make full use of it to make cakes and refreshing dessert . I have a few pieces of cream cheese still sitting in the fridge and before they expired on me I better use them up to make cheesecakes. I flipped thru Alex Goh's Fantastic Cheesecake and found this mango cheesecake which looks * I am a sucker for good cakes photos * GREAT and uses mangoes for the recipe. Bought 1 kilogramme of Thai mangoes...some for after meal fruit dessert and some I use them for this mango cheesecake. There are 155 cheesecake recipes in this book....which will take me a year to bake them all. :p
The cake turned out delicious. This was my first time making mango cheesecake and I was happy that it turned out great. After many failed tries from different cookbook , I have become sceptical to cookbooks with great photos :p The mango cheese filling was great and I tweaked it a bit , gave it a thicker jelly topping....love the great combo of cheese, mango and jelly together with the buttery biscuit crust. The mango taste was not over powering thus you get to taste the cheese more and then the after taste of the subtle blended mango flavor. For me, this is one great cake from the book. I have a few of his books and I like them all. I will try out a few more of his recipes before I retire them :p
I tweaked it a bit , thicker jelly topping....love the great combo of
cheese, mango and jelly together with the buttery biscuit crust..
mmmmmmmmm delish !
I can finish this heavenly slice of cheesiness in 5 minutes.....who cares about
the calories ...eat first and worry later :p
Mango Cheesecake - adapted from Alex Goh's Fantastic Cheesecake
Digestive biscuit base:
200g Digestive Biscuits finely crushed
100 g melted butter
500g cream cheese
1 tbsp of lemon juice
1 lemon zest- grated
150 g whipping cream
some mango slices
toasted almond flakes
1. Press the digestive base onto the bottom of a greased 20 cm springform tin. Refrigerate for 15 minutes.
2. Cream (A) until light and smooth.
3. Place (B) in the blender and blend until smooth. Add it into (A) and mix until well blended.
4. Add (C) one at a time and cream until smooth.
5. Add (D) and cream until well combined . Pour the cheese filling voer the prepared biscuit base.
6. Bake in water bath at 160 deg C for 60-70 minutes or until firm.
7. Remove the cake from the oven and set aside to cool. Refrigerate the cake for 5 hours.
8. Remove the cake from the tin. Arrange mango slices on top and glaze it with instant jelly glaze. Coat the sides with toasted almond flakes.
* For those who wants to have a thicker jelly top. Don't remove the cake from the tin.
Boil 1 cup of water with 1/2 tsp of agar agar powder. When the liquid boils add in 1 tbsp of sugar to it. When the sugar has melted, off the heat and let it cool down for ten minutes. Gently pour the agar agar mixture over the mango slices and let it set overnight. Remove from the cake tin when the jelly has set. Serve it chilled.
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