Tuesday, October 29, 2013

Cynthia's Mango Cheesecake


I've probably been too stressed of late.Well, with that, I'm down with Shingles. It really caught me by surprise but there's nothing I can do about it other than rest and take my medicine and apply the cream prescribed by the doctor. Being confined at home is super boring. 

With that, I decided to bake as my hands were itchy. With the mango my dad bought a couple of days ago, I made this Mango Cheesecake. I love the colours and my dad loves mangoes! Fear not, he has gotten chicken pox before so he's safe being near me. It's only infants, children, the elderly, the sick and those who have yet to contact chicken pox that I should avoid. I can't wait to make a full recovery!

Nevertheless, this recipe was fun! I adopted the mango mirror layer from Ann's Mango Mirror Cake but I made slight adjustments to it. 

I'd rate this recipe a difficulty level 4 out of 5 and it takes about 2 h 30 minutes to make all in all. 



Cynthia's Mango Cheesecake Recipe
This recipe yields one 7" round cake 
OR a 16cm heart shaped cake with 3 - 4 mini cheesecakes

180g digestive biscuits
80g unsalted butter, melted

250g cream cheese, room temperature
75g castor sugar
250g mango yoghurt
100g water
2.5 tbsp gelatin
100g fresh mango cubes

125g fresh mango puree (blended from fresh mangoes)
125g water
25g castor sugar
1 tsp gelatin

fruits for garnishing
1 tbsp apricot jam
1 tbsp hot water

Check out the video tutorial here!









Here are some tips and things to note when 'baking' this cake! (:
1) Do be precise with your measurements, especially the gelatin. This is the type of baking tablespoon to use:
2) Do warm up the gelatin. If you do not have a microwave oven, you may boil it over very low fire to warm it up. 
3) Do watch the timing when setting the cake. Remove it from the freezer after the cake is set. Store the cake in the chiller. The cake stores best in an air tight container.
4) The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.
5) Do not leave the batter out for too long when preparing the cheesecake. It will firm up. 
6) The cake should be consumed within 3 - 4 days for maximum freshness. 

Enjoy your lovely cake!





I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

35 comments:

  1. Can the top mango layer be replaced eith mango agar agar or jelly?

    ReplyDelete
  2. Hii Cynthia ... I am really fall in love with your mango cheese cake, wanna try it on weekend but I am little bit confuse how many recipes should I make for 20 cm round baking pan ? Do you have any suggestion ? since I didn't have heart shape pan. Thank you for sharing your amazing recipe :)

    ReplyDelete
    Replies
    1. Hello! 20cm is about 7.87" so its safe to use the full recipe on your pan.. it's just be a little taller than the one I have (: Have fun with it! it's my pleasure to share!

      Delete
  3. Can confectionary sugar be used instead of castor pls ?

    ReplyDelete
    Replies
    1. hello,

      please stick to castor sugar as confectionery sugar will give a grainy texture to the cake.

      Delete
  4. Hi,cynthia..I wanna ask I have 9" plus round mold,so the ingredient i nid to double up?

    ReplyDelete
    Replies
    1. Hello!

      Yes! Just double up the recipe! (:

      Delete
  5. Hi Cynthia,
    What can i replace gelatin with?

    ReplyDelete
    Replies
    1. Hello,

      My apologies but there aren't many possible substitutes. I've read that agar agar powder may work BUT im quite certain that the texture will be different..

      My friend read that condensed milk is one possibility but her attempt with it failed..

      There's pork gelatin that's frequently used but there's also beef gelatin that's halal that's available in Phoon Huat

      Delete
  6. Hello,

    My apologies but there aren't many possible substitutes. I've read that agar agar powder may work BUT im quite certain that the texture will be different..

    My friend read that condensed milk is one possibility but her attempt with it failed..

    There's pork gelatin that's frequently used but there's also beef gelatin that's halal that's available in Phoon Huat

    ReplyDelete
  7. Hi Cynthia,

    I have a 8 inches of a heart-shaped ring cake. Do I need to change the quantity of the ingredients?

    And congratulations to your new stage of life :)


    Kelle

    ReplyDelete
    Replies
    1. Hello!

      Thanks for the well wishes! You may wish to do 1.25recipe or 1.5 portion of the recipe if your cake ring has got tall walls (:

      Delete
  8. Hi Cynthia thanks for sharing. Did u boil the jelly layer with mango purée & caster sugar n gelatin? Can I more instructions on the making of jelly layer and glazing of fruits ? I m still confuse though I watched ur tutorial many times����

    ReplyDelete
  9. Hi cynthia,

    One of ur ingredients is 100g water? Or should it be 100ml?

    ReplyDelete
  10. Hello,

    Yes I did. The jelly later and glazing of fruits is 2 separate thing.

    ReplyDelete
  11. Hello Cynthia! !

    Just wanna say I tried ur recipe and it was great ^^ But I have two questions for u!!!

    1. When I was adding the fruits in the last step, the mango puree layer at the top started melting and flowing down the sides of my cake. I already left the caje in the freezer for slightly more than ur 30mins stated. Did I do something wrong?

    2. If I substitute all the mango yogurt and mango with strawberry yogurt and strawberries, will it work as well?

    ReplyDelete
    Replies
    1. Hello Melvin!

      It may need a while more in the freezer (maybe it's not cold enough)... or a little bit more gelatin!

      Yes definitely, it will! (:

      Delete
  12. Hi Cynthia,
    May I know do I need to glaze the fruit topping?

    ReplyDelete
    Replies
    1. it'll be good to do it to prevent it from drying..

      Delete
    2. Dear Cynthia.. are there any replacement for the gelatine??

      Delete
    3. hello, there's no replacement for gelatin but you may brush some apricot jam in place of this glaze in this recipe to prevent the fruits from drying. It won't last as long as the gelatin one but still good for a day (:

      Delete
  13. Hi Cynthia,

    May I know which part of freezer? Ice or normal?

    Thank You!

    ReplyDelete
  14. Dear Cynthia
    May I know if the above recipe ok for an 8-inch round pan?

    ReplyDelete
    Replies
    1. Hello Michelle,

      My apologies for missing out on your comment. The recipe will be too shallow in an 8" round tin. You may want to do 1.5 portion instead.

      Delete
  15. Dear Cynthia
    I tried the recipe
    Everything went well until the last layer which is the mango puree :(
    The layer would't set
    Wonder if 1 tsp gelatin is not enough
    I left it in the fridge for a long time already leh

    ReplyDelete
    Replies
    1. Hello, you may increase the gelatin's amount to 2tsp.. (:

      Delete
  16. Hi,
    Can I check if I can replace mango yogurt with mango puree instead? Recipe can fit 6 inch cake ring?

    ReplyDelete
    Replies
    1. Hello,

      that would be way too sweet. You may wanna replace it with 10 - 20% puree and reduce the sugar in the recipe if you'd like to do so.

      Recipe is too much for a 6" cake ring. You'd have excess..

      Delete
  17. Hi Cynthia,
    Though I really love mangoes, it seems like the sweet thai mangoes are out of season now. Can I change the mangoes to canned peach and use peach yoghurt instead? Do I need to adjust the recipe? Thanks!

    ReplyDelete
    Replies
    1. Hello! You could try but you may wanna reduce the amount of the sugar by 10 - 20% since canned fruits are usually sweeter..

      Delete

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