Chilled Mango Cheesecake

Mangoes are in season now. I bought 10 mangoes for HK$30 from the market yesterday with the intention of trial baking a baked mango cheesecake for CY's birthday.

After much consideration I used 500g mango puree, 250g cream cheese, 4 eggs and some flour to bake a mango cheesecake. Everything looked fine and the cake came out nicely baked without a flaw - not even a crack on the surface. Several hours later, the tasting session began and the feedback was - "yucks", "no mango taste at all", "tasted like sourish egg custard".... what went wrong? I don't even know!!! Chuck the rest into the bin.

Guess I better think of another cake for CY's birthday. So with no time on hand I opted for this chilled mango cheesecake instead of experimenting with another baked mango cheesecake.

Chilled Mango Cheesecake - very refreshing with a tad of tartness, good for the hot weather.

Guess fresh fruits taste best when eaten fresh instead of cooking/baking them.








Ingredients: (18cm square pan)
Base:
50g digestive biscuit crumbs
50g oreo biscuit crumbs
40g melted butter

Filling:
200g cream cheese
1 tbsp rum
1 tbsp lemon juice
55g sugar

200g mango puree
1 tbsp gelatin
3 tbsp boiling water

200ml whipping cream (whipped)
2 tbsp icing sugar

1 mango (cubed)

Mango puree topping:
100g mango puree
2 tsp gelatin
3 tbsp boiling water

Method:
1. Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
2. Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
3. Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
4. Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
5. Add the warm gelatin solution to mango puree and blend well.
6. Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
7. Pour cheese mixture onto cake base and chill for at least an hour.
9. Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.

Notes:
To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.