Saturday, October 19, 2013

Cynthia's Mango Strawberry Cheesecake


I'm on a cheesecake roll! I decided to bake for my cell group since I'd see them after service tonight. Hence, I made this Mango Strawberry Cheesecake after a short walk in NTUC.

NTUC is like one of the best but yet worst places for me to shop. I simply spend too much money in NTUC! Then again, it makes me happy... (: Anyway, this Mango Strawberry Cheesecake is fun to bake and colourful to boot! (: Do check out the video tutorial at the end of this blog post!

On a side note, something really cheesed me off today. I don't really care if someone wants to use my recipes to sell the cakes for a living. But have some damn decency to BAKE THE CAKE YOURSELF and use the picture of what you have baked for sales. https://www.facebook.com/wendy.lim.165033 obviously doesn't even know how to remove watermarks as she merely CROPPED my images and reposted as hers. Have some integrity woman. That's obviously LYING to your potential customers as you DID NOT BAKE THE CAKES YOURSELF. After being confronted by me, she conveniently BLOCKED me. Woman, is that the best you can do? SHAME ON YOU! 

I'm still considering what I should do to her. I can go all the way and bring her down. But of course, I can be nicer. She still hasn't removed the images. Probably just acting like nothing happened. 

Anyway, angry stuff aside, I hope that you'll enjoy this recipe. I'd rate this recipe a difficulty level 4 out of 5 and it'd take about 2 hours 30 minutes in all to complete of which 1 h 30 minutes of the time you're pretty much free to do your own stuff.






Cynthia's Mango Strawberry Cheesecake Recipe
This recipe yields a 9" round cake

180g digestive biscuits
80g melted butter

Mango portion
250g cream cheese (room temperature)
75g castor sugar
100g water
2 tbsp gelatin
250g mango yoghurt
Lemon Yellow Wilton gel food colouring 

Strawberry portion
250g cream cheese (room temperature)
75g castor sugar
100g water
2 tbsp gelatin
250g strawberry yoghurt
Pink Wilton gel food colouring 

4 strawberries
some mango cubes
1 tbsp apricot jam
1 tbsp hot water

Method

Crush the digestive biscuits till it is fine and sandy.

Add the melted butter. Mix well.

Pour into baking tin/tin with removable base/cake ring and compact with the back of a spoon/ladle/flat cup.

Once compact, pop it into the freezer for 30 minutes while the cream cheese mixture is being prepared. 

MANGO PORTION

To the water, add the gelatin and stir well to combine. Pop it into the microwave oven and warm it up on medium heat for 2 minutes. Alternatively, you may double boil it till the gelatin is all dissolved. 

To the sugar, add the softened room temperature cream cheese. 

Mix well on low speed till creamy.

Stir the gelatin mixture and allow it to cool completely. 

Pour gelatin mixture into cream cheese and mix on slow speed till well combined. 

Add in the mango yoghurt and yellow gel food colouring. Mix on low speed till well combined.

REPEAT STEPS FOR STRAWBERRY PORTION.

Weigh and portion each flavour into 3 portions. 

Remove base from freezer. Pour in the first layer of cream cheese mixture. Allow it to spread out gently. 

Do use bowls with spouts as I find that it gives one better control of the mixture that gets poured in. 

Like this! Or pour it from a measuring cup or something. 

Into the middle of the first layer, pour in the second colour from a short height of 15cm and allow it to spread. 

Repeat with other layers. 



Pop the cake into the freezer to chill for 1h 30 mins. Alternatively, you may leave it to set in the fridge for 4 - 5 hours or overnight. 

Remove the cake by running the back of a paring knife along the insides of the cake ring/baking tin. If you are using a cake ring, free the cake ring gently. If you are using a cake tin with removable base, remove the cake by setting the tin on a higher height (example: milo tin) and pull the 'walls' downwards. 

Garnish with a strawberry rose and strawberry slices. Mix the apricot jam with 1 tbsp of hot water as a glaze for the fresh strawberries.

This is the jam that I used. 

Serve cake chilled. Check out the video tutorial below! (: 




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. 

I hope you've enjoyed the 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! (: 

34 comments:

  1. you're a real cheesecake queen! those fancy types!
    I know which blog to visit whenever the craving sets in
    thks for sharing :)

    ReplyDelete
    Replies
    1. Hey Alice! I'm not la! Just really love making them a lot cos they're so easy and pretty! Do make one soon! (:

      Delete
  2. Love your various cheesecakes Cynthia! You should report the lady on facebook!

    ReplyDelete
    Replies
    1. Thank you Janine! (:

      I didn't get to do it but many friends did it for me. She did remove the pic and emailed me an apology after that. (:

      Regards,
      Cynthia

      Delete
  3. It's so pretty! I m going to try baking it. Jus to check if I can use an 8 inch pan instead? Many thanks

    ReplyDelete
    Replies
    1. Thank you!

      Oh yes please do try it! An 8" pan's good too.. will just be a little taller than this! (: Have fun!

      Do share a pic of it with me when you've baked it! (:

      Love,
      Cynthia

      Delete
  4. Haha thank u for ur encouragement. Crossing my finger it will turn out pretty too :)

    ReplyDelete
    Replies
    1. It's my pleasure! (: It will if you stick close to the recipe! (: Have fun! (:

      Delete
  5. Hi Cynthia, noted that most of your recipe yield a 9" cake. If i got only 8" pan, do i still follow the same amount or i must reduce? If i need to reduce, how much do i reduce? 10% or 20%?

    ReplyDelete
    Replies
    1. Hello!

      You may use the same recipe for a 8" pan.. it will just be a little taller

      Delete
  6. Hi Cynthia!

    Would it be fine if I omit the gelatin? I can't seem to find it anywhere even if NTUC extra. Previous non-bake cheesecakes I used 1:1 ratio of cream cheese to whipped cream and your recipe is definitely less fattening haha!

    ReplyDelete
    Replies
    1. Hello!

      I'm sorry but the gelatin cannot be omitted as it acts as a glue for the entire cake (: did you check the baking sections of the supermarket? Else, maybe try Phoon Huat.

      And yes, I do agree that this is less sinful! (:

      Delete
    2. Hi Cynthia!

      Thanks for the information! I'll send you a photo of my version if I manage to make it. =)

      Delete
  7. Hi Cynthia, i tried making the cheesecake yesterday but i cldn't create the ripples effect. The batter was rather lumpy so when i pour, it didn't flow out nicely like yours. I didn't leave the yoghurt to room temperatue, i added 30g of more yoghurt and i added water to the gelatin instead. Are these the causes of the texture or is it that i didn't mix thoroughly?
    Thank you.

    ReplyDelete
    Replies
    1. Hello Michelle, adding that much yoghurt changes the proportions of the recipe completely.

      I think we have found our reason.

      Delete
  8. Hi. i tried this and mine too the batter was rather sticky and i do not know why too. I've follow all the step that you did. Do kindly advise. Thanks so much!

    ReplyDelete
    Replies
    1. Hey Shirley!

      Did you use the exact amount of gelatin and warmed it up accordingly?

      Regards,
      Cynthia

      Delete
  9. hmmm, i did =( maybe you might wanna look at my blog and see my ingredient what went wrong for me? Thank you so much =) http://slupfoodie.blogspot.sg/2013/11/strawberry-and-mango-cheesecake.html

    ReplyDelete
    Replies
    1. Hi Shirley, I have seen it. Recipe calls for castor sugar, not fine sugar.

      Did you follow the quantity exactly? Cos your cake does seem really thin to me.

      Delete
  10. Hi Cynthia..I hv the gelatin sheets..do you hv any idea roughly how many sheets needed to yield 2tbsp equivalent of powder+100g water as called for per flavour in yr recipe?

    Thanks for sharing!

    ReplyDelete
    Replies
    1. Hello! My apologies but I have no idea how much or many sheets of gelatin sheets fits the quantity for this recipe.


      Maybe you'd like to try an online converter?

      Delete
  11. Hi Cynthia..I hv those gelatin sheets..hw do I convert to equiv of 2tbsp gelatin powder+100g water per flavour as called for in yr recipe?

    Thanks for sharing! !

    ReplyDelete
    Replies
    1. Hello! My apologies but I have no idea how much or many sheets of gelatin sheets fits the quantity for this recipe.


      Maybe you'd like to try an online converter?

      Delete
  12. Hi Cynthia, would like ask you, any other can replace gelatin powder or not. Thanks.

    ReplyDelete
    Replies
    1. Hello!

      My apologies but there's no replacement for gelatin in this recipe (:

      Delete
  13. Hi Cynthia,

    I wanna ask I have 7" plus round mold,so the ingredient it's reduce to 1/2 ?

    ReplyDelete
  14. Hi Cynthia,
    I made this for my kids. It was beautiful but it the cheesecake was really rubbery. When my hubby but into it, he exclaimed that the texture was like agar agar.
    I followed your recipe and waited for gelatin to cool completely before mixing into the cream cheese. However by the time it cooled down, it kind of hardened and when mixed into the cream cheese, the mixture became lumpy and thick and not pourable like yours. I was like oh no! What do I do! Then I tried to save the cake by gently heating the mixture, thus melting the gelatine again and causing the mixture to be smooth and liquidy. I poured the mixture withits alternating colours and set in the fridge. The cake looked great. BUT when we tasted it, it felt rubbery. Help! Do different brands of gelatine have different strength? I used the Knoxx brand. It comes with 4 envelopes and used the whole thing.

    ReplyDelete
    Replies
    1. I believe you didn't follow the quantity indicated in the recipe as you used 4 envelopes of gelatin? I have no idea how much that is but I think we've found our answer...

      Delete
  15. Hi Cynthia,

    In the instructions, you mentioned to double boil the gelatin&water mixture till all the gelatin is dissolved. However, in the tips sections, you said to boil the mixture over low heat. so do we double boil or can we heat it over a direct flame?

    Thanks!

    ReplyDelete
    Replies
    1. Hello!

      Both ways work... even a microwave works.. The main idea is to dissolve the gelatin into the water, creating a smooth mixture.. The safest way would be to double boil it (: direct flame would require a very watchful eye (:

      Delete
  16. Hi Cynthia may I know where did you purchase this cake ring? I cant seemed to find it at phoon huat. Thks.

    ReplyDelete
    Replies
    1. hello,

      i had mine for a long time.. can't remember where I got it.. PH carries it but stocks vary from outlet to outlet

      Delete
  17. Hi Cynthia,

    Where can I get the 8" cake ring that you used in this video? I didn't see this Phoon Huat though.

    Thanks!

    ReplyDelete

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