Friday, April 30, 2010
Non Bake Mango Yogurt Cheesecake
As the birthday cake that I had baked for my sis broke into half and I wanted to compensate her with another cake. Sis had been saying the Choclate Fondant Ultra cake was good enough, dun need to bake again but I still insisted.
Before my sis's birthday , I got her to choose which cake she want for her birthday, she said chocolate or cheesecake. Since I had baked the chocolate cake so this time round I am looking at cheesecake.
There are so many cheesecake recipes and all look so yummy, I have headache for selecting. Finally I decided on the Non Bake Mango Yogurt Cheesecake from Alex Goh's Fantastic Cheesecake cos I have a few very ripe mangoes that given by my brother siting in the fridge.
I used 4 mangoes in total for the mango puree, mango cubes and the mango slices for decoration.
I didn't do a good job on the decoration of mango slices. For me it is not an easy job cos of slicing of the mangoes. I can't slice it to thin cos it will be too soft & weak to roll into shape, I can't slice to thick cos will not be possible to roll it. Thus, some of the mango slices actually went into my stomach hahaha...
Luckily the making of cake was quite smooth, although there were more works to be done to make this cake but I had great satisfaction when the cake turned out to be not bad :P.
Most importantly, my sis loves the cake.
Recipe adapted from Alex Goh's Fantastic Cheesecake with some modification.
80g digestive biscuit crumbs
20g ground hazenut
50g melted butter (a bit too wet, next time shd use 40g)
250g cream cheese
35g castor sugar
1 tbsp lemon juice
150g mango puree (as I had sliced the mangoes to thin or thick, I actually thrown it to blend for mango puree so the puree was about 220g)
140g mango yogurt
1.5 tbsp gelatin powder
150g whipping cream (whipped)
1 mango (cubed)
Top Glazing :
50g mango puree
1 tsp gelatin powder
3 tbsp water
1. Mix the cake base ingredients together and press firmly into an 7" springform/removeable base cake tin, baked at preheated oven for 5 - 10 mins for 180C, chill for minimum 2 hours once is cooled.
2. Whip whipping cream till stiff and chill for later use.
3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
4. Cream cheese and castor sugar until light and fluffy.
5. Add in mango puree and mix until well combine.
6. Add in mango yogurt and mix until well blended.
7. Pour in gelatin solution and mix until well blended.
8. Fold in whipped cream and mix well. If desired, remove about 1 cup of the mixture, set aside to use for piping.
9. Remove cake tin from fridge and place the mango cubes on the base.
10. Pour cheese mixture onto cake base and chill for at least 1 hour.
11. For top glazing : Dissolve gelatin powder with boiling water and stir into mango puree. Pour topping (reserve 1 tbsp for the slice mangoes) gently onto chilled cheesecake.
12. Slice some mangoes for garnishing. Decorate the cake with mango slices and spoon retained mango glaze over them. Chill or freeze for at least 3 hours before serving.
The cake is light and refreshing, it tasted so much like ice-cream when I freezed the cake. Everyone likes the cake especially dear daughter, she ate a big slice and I need to request for 2 slices to bring back home for her and she finished the next day.