Mango Cheesecake

Still wish to try out mango cake recipe during the high season of best mango.  I just purchased a new brand of cream cheese, Kiri, a French cheese produced in Japan.  It is kind of fromage blanc, smooth and rich cheesy flavour.  Its soft texture makes it very easy to blend and assimlate with other ingredients. 

I looked for a few recipes but was fond of this one with cream cheese.  Hmm, the mousse part with cheese needs a bit more gelatin to get it firm.  The taste was superb.  My sister and mom could not resist it, bites after bites.    The vanilla essence dyed the mango pudding to darken colour, plus the mangoes used were ripe.


cake base
85g digestive biscuits, crushed
40g melted butter

Mix the melted butter and biscuit. Lay it on the bottom of a 18cm cake pan

Mango pudding
200g mango puree
4 egg yolks
30g sugar
1/2 tsp vanilla essence
5g gelatin
mango dices

Soak the gelatin in ice water.

Beat the egg with sugar until pale and fluffy

Warm the mango puree with low heat.  Add eggs gradually and mix well.  Blend in the gelatin till incorporated.

Add mango dices and get set in refrigrator

Mango cheese mix
175g cream
55g sugar
230g cream cheese
60g buttermilk (milk + 0.5 tsp vinegar)
4.5 gelatin sheets (each 2.5g)  will use 5 sheets instead
375g mango puree

Soak the gelatin in ice water

Whip the cream with sugar till 60-70%

Beat the cream until soft and smooth.  Add buttermilk and mix well

Blend in mango puree.  Add dissolved gelatin

Add the whipped cream and mix well

Pour half of the mango cheese mixture onto the cake pan laid with the biscuit base

Slip the mango pudding onto the mixture

Pour the rest of the mango cheese mixture

Get set in refrigrator for a few hours.

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