Mango Passion Fruit Cheesecake


I took a trip to the fruit market in Yau Ma Tei yesterday and spot mango from Cambodia.  It recalled my memory of our trip there back in February 2014.  Impressive temples, cruel history, friendly people, NGOs, big smiles and good food.  Time is passing by quickly.  I am glad that I will be in Lisbon in two weeks.  In mid-July will be a trip to the eternal Rome which I haven’t visited for a decade.

Ok Ok. My yummy cake.   I could not think of another way to consume the mango.  They are not very ripe yet, not awfully sweet but with a slight fragrance.  The recipe is from the Toshiba Superheaten Steam Oven Facebook.  I substituted milk with passion fruit to become mango passion fruit cheesecake.  It was originally for a 18 cm cake tin. As I had only 200g cream cheese at home, I took a 16cm cake pay by multiplying 0.8 of the ingredient portion.  However, at the end, I found the cheese layer was quiet immense and quickly make an extra cake base of 14cm.

Cake Base
140g Maria biscuit
57g Melted Butter

 

Cheese layer
200g Cream cheese
60g, 10g Sugar
200g of mango
50g passion fruit puree
200g Whipping cream
11g Gelatin powder
20g water
Extra mango dices as toppings

Crush biscuit with a blender.

Pour ground biscuit into a bowl. Add melted butter and mix well.

Lay the mixture onto a 16cm and a 14cm cake pan.  Bake at 180C for 8-15 minutes.

Blend the mango and passion fruit puree for later use.

Bloom gelatin powder in cold water sitting in a warm water bath.

Beat cream cheese and 60g sugar until smooth and fluffy.

Add mango passion fruit mixture to the cheese.

Add the melted gelatin powder with a spatula and mix it thoroughly. Set aside.

Beat the cream with 10g sugar until lines /ripples can be seen

Fold the cream into the cheese and mango mixture.

Pour the mixture into the cake pans.  Tap a few times to avoid air/ bubbles.

Refrigerate for 4 hours.

Sprinkle the cake with mango dices. I added extra mango with piping gel to set the toppings.

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