Happy Sunday! This is the first bake of the year and it was fun! I woke up early this morning to cook for the hubby before he left for work so I decided to bake after that. Last Friday, we had food catered for our meetings in the afternoon. The food was served in these lovely cups which I collected, washed ,dried and re-used. I'm sure these cups or similar ones can be found in baking shops like Phoon Huat (: This recipe is pretty 'big' cos I made about 80 mini cups of cheesecake. If it's too much for your liking, halving the recipe would be a good idea (:
This recipe is fairly easy and I'd rate it a difficulty level 3 out of 5.. It took me about 1.5 hours in all to prep and wash everything.
Mango Tofu Cheesecake Cups Recipe
This recipe yields 80 mini cups
400g digestive biscuits
160g unsalted butter
600g silken tofu
500g cream cheese, room temperature
400g castor sugar
350g plain yoghurt
700g mango puree
50g castor sugar
Bring all ingredients to room temperature.
Crush the digestive biscuits. It should resemble sand.
Melt the butter over a small flame or microwave it on medium heat at 10 second intervals till melted.
Add melted butter to digestives.
Mix well till mixture resembles wet sand.
Have the cups ready!
Scoop about 3/4 - 1 tsp of digestive biscuit mixture into the cups.
Compress mixture. I used a tart tamper. You may also use the back of a rolling pin. Place cups in freezer to set while cheesecake mixture is being prepared.
This was easy with the tart tamper!
In a pot, cook the water and gelatin on low-medium heat till gelatin has dissolved. Set aside to cool.
Add castor sugar to cream cheese.
Cream till mixture is smooth.
Add in milk, tofu, yoghurt and vanilla bean paste.
Mix till mixture is smooth.
Add in cooled gelatin mixture.
Mix well on low speed.
Spoon mixture into cups. I spooned about 3/4 - 1 tbsp each. Allow cheesecake to set in fridge while topping is being prepared.
Peel and slice mangoes. Blend them in a food processor or blender.
Fresh mango puree!
In a pot, add the sugar, water and gelatin to the puree. Bring to a gentle boil.
Make sure you stir well! Once sugar and gelatin has dissolved, remove from heat and allow to cool.
Spoon the puree mixture onto the cups. I used about 3/4 - 1 tbsp of puree per cup. Once you've completed topping the cups, tap your tray lightly on the table to aid the mango mixture in spreading.
Top with pomegranate or other preferred fruits! Chill till you're ready to serve (:
These were indeed a delight to prepare.. I love the layers (:
Have fun baking these! (: