Last week i suppose to be cooking other else thing but came out to be doing other else thing...
Cheese cake..
for more sweeter mango, i will choose thailand mango...
Cream milk (whipped)
500gm cream cheese
And then due to unable to found the mango puree, i buying the mango fruit filling to replace it...but do not worry, the taste is still the same...
Gelatin powder
Here i share with you this easy cheese cake... have fun trying..
Ingredients:
150g digestive biscuit (crushed)
100g melted butter
50g toasted cashewnuts (chopped)
CREAM CHEESE MIXTURE:
A:
500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh (diced)
B:
200g non dairy whipping cream (whipped)
1 1/2 tbsp gelatine powder, mixed with 4 tbsp water and double-boiled until dissolved
TOP LAYER:
1 tsp gelatine powder, mix with 100ml water,
double-boiled until dissolved
2 tbsp fresh mango puree
Preparation:
1. Base: Combine all the ingredients and press into a 9″ round spring form baking tin. Chill in
the fridge for 20 minutes or until the base is firmed.
2. Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree
until smooth. Add in mango flesh and stir well.
3. 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.
5. Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and
return to the fridge to chill overnight. Cut into pieces and serve.
