Tuesday, June 24, 2014

Mango Cheesecake



















I was fascinated by SSB Peach Cheesecake and I have to bake this delicious peach cheesecake she shared on her blog. Other then I had overbaked it by 5 mins , it came out perfect. The sweetness of the cheese filling was okay and the thickness of the cake was perfect too . The steps in doing the cake was simple and easy. Guys can bake this cake even if they know nought about baking. I used mango instead of peach since I have some mangoes at home :)



















Close-up



















It must chilled before cutting

Mango Cheesecake  - taken from SSB

Ingredients
Base:
60g digestive biscuits
30g butter, melted

Filling:
125g cream cheese, softened
30g caster sugar
1 egg
200g canned peach slices (leave some for topping, but I accidentally added all into cream cheese!)
100g peach yogurt

Method
Base:
1. Crush biscuits in a food processor or with the end of a rolling pin.
2. Add melted butter and stir well to combine.
3. Press into the base of a 6 inch springform cake tin. Refrigerate until set (I chill for 30 minutes).

Filling:
1. Beat cream cheese and sugar until smooth.
2. Add egg and mix well.
3. Chop half of the peaches into small pieces and fold into cream cheese mixture together with the yogurt.
4. Pour into chilled base and bake at 180C for 25-30 minutes or until firm. Allow to cool in oven with door slightly ajar. Refrigerate when completely cool.
5. Top with peach slices and serve.


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