Wednesday, April 13, 2016

TROPICAL-Mango Cheese Cake!

Assalamualaikum and greetings,everyone!

If you are following my instagram account, you'll notice that I was outta town (alah pergi Perlis je pun). And on our way back to Kelantan, we stopped at RnR Sungai Perak. They sell lotsa fruits and I believe this is where we spent the most money in any RNRs. Dad,Mum,me and everyone, we're crazying about fruits. And when you get to the centre of the rnr,you'll smell the fragrances of fruits,mangoes especially. Mangga Harum manis and apple shaped mango are my favourites!
Mine was a smaller size cake aluminium foil

So I made mama to buy some for me as mango panna cotta is playing in my head. When we get back, I started to plan, well yeahh I really need to plan everything first so it wont be a mess!Then I found this one recipe from CITARASAWAN- Mango cheese cake (Chilled). Since I haven't been doing cheese cake for ages, I remembered the last time I bake,I was 13. So okayyyy go get 'em cream cheese for meeeeeee!!!

It was an absolute struggle to peel the skin. I kinda need a lot a lot of practice later, since usually I  rely on others to do it for me.


  • 150gm digestive biscuits-crushed
  • 70g melted butter

Cheese Batter:

  • 250g cream cheese-room temp
  • 60g castor sugar
  • 1 tbsp lemon juice
  • A mango(blend,make it as puree)                 *set aside 4tbsp for glaze
  • 140ml yoghurt
  • 150ml UHT whipping cream
  • 1 ½ tbsp gelatin (Muslims,make sure its Halal)
  • 50ml water
  • ½ mango,diced

1/2 tbsp Gelatine
50 ml water
4 tbsp mango puree + 1 tbsp sugar (mix)

3 mangoes/Gold Waterlily (thinly sliced)
1 tsp agar agar powder
1tbsp sugar
100 ml water

Cake tin size:7" Loose Base Tin 


Base:Mix both ingredients together,spread in the tin and compress to the base . (I rolled and press them using the circumference of a glass)
Bake for 8-10 mins at 180C and chill in the fridge.

Cheese batter:
1.Whisk whipping cream until thick.Set aside.
2.Add in water,sprinkle gelatine and set until gelatine expands.Melt in a microwave a few
seconds or using double boil in a stove. Set aside.
3.Whisk cream cheese and sugar until even and no clumps. Add up mango puree,lemon juice and yoghurt,beat until incoporated.
4.Pour the gelatine and mix,finally the fold over the whipping cream until smooth.
5.Arrange the mango cubes on the base and then puor the cheezy batter and spread evenly.
6.Chill in the fridge 4 hours or a night.

 Water and sprinkled gelatine,into a bowl.Let them rest.Melt them in microwave a few seconds/double boil on stove. Mix up with mango puree until mixed,and set until the temperature drop to room temperature (warm when touch).Pour on the cheesecake and chill in the fridge until set.

 Arrange the mango slices becoming rose pattern / arrange as you like.
Boil water,sugar and agar-agar powder . Stir until the steam subside and warm when touch.
Then,pour on the mango slices. Chill in fridge until set.

*Immerse your knive in hot water to slice

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