Friday, May 15, 2009

Mango Cheese Cake

When fruits are in season, that is the best time to use them to whip up some receipes. I've always loved to eat seasonally as you get quality at good prices. In Singapore mangoes are everywhere now and making a mango cheese cake seems quite a natural thing to do.

My friends gave good comments about this mango cheese cake which requires no baking and I do hope they mean it.

Here is the receipe.

200g digestive biscuit
100g melted butter

Combine all the ingredients in a food processor and press into a 9" round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh (diced)

1 1/2 tbsp gelatine powder, mixed with 4 tbsp water. Dissolve it while stirring and boiling the water
200g non dairy whipping cream (whipped)

Cream cheese mixture: Use an egg beater to beat cream cheese, castor sugar, mango puree until smooth. Add in mango flesh and stir well.

Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well. Pour mixture onto the prepared base.

Chill in the fridge for 3 hours.

1 tsp gelatine powder, mix with 100ml water. Dissolve it while stirring and boiling the water
2 tbsp fresh mango puree

To get a nice top layer of gelatine and mango puree, pour the mixture onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.

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