Wednesday, September 24, 2008

Chilled Mango Cheesecake

Chilled Mango Cheesecake II (20).jpg
Chilled Mango Cheesecake II (19).jpg
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This is my first chilled cheesecake. By comparing to the baked cheesecake, its making is slightly complicated.

Should the mango is not available, it can be replaced other fruits, e.g. banana or strawberry.

Ingredients:
2 Mango, Diced
1 Tablespoon Lemon Juice
(A)
250g Disgetive Biscuit
125g Butter
20g Chocolate Powder
(B)
250g Cream Cheese
200g Whipping Cream
(C)
2 Tablespoon Gelatine Powder
6 Tablespoon Water
(D)
2 Egg Yolk
160g Caster Sugar
150ml Full Cream Milk

Utensils:
8" Round Cake Molds (with removable pan)
Rolling Pin

Method:
Chilled Mango Cheesecake (2).jpg
Prepare the ingredient as shown above.
Cake Base
Chilled Mango Cheesecake (3).jpgChilled Mango Cheesecake (5).jpgChilled Mango Cheesecake (6).jpg
01 - Crush the digestive biscuit.
02 - Add ingredients (A) into the mixing bowl.
03 - Blend the ingredients (A) evenly.
Chilled Mango Cheesecake (7).jpgChilled Mango Cheesecake (8).jpgChilled Mango Cheesecake (9).jpg
04 - Add the mixture into cake mold.
05- Press the mixture well so that the thickness is evenly.
06 - Keep the base in refrigerator for about 30 minutes, and set aside.
Filling
Chilled Mango Cheesecake (10).jpgChilled Mango Cheesecake (11).jpgChilled Mango Cheesecake (12).jpg
07 - Add the cream cheese into mixing bowl.
08 - Cream it till light and fluffy.
09 - Add the whipping cream till well combined.
Chilled Mango Cheesecake II (1).jpgChilled Mango Cheesecake II (2).jpgChilled Mango Cheesecake II (3).jpg
10 - For ingredient (C), add the gelatine in the water and place it over double-boiler. Heat the boiler and stir gelatine till it dissolve completely.
11 - For ingredient (D), add all the ingredient into bowl and place it over double-boiler. Heat the boiler for about 5 minutes and stir it till mix well .
12 - Then cool down mixture (D) to room temperature.
Chilled Mango Cheesecake II (5).jpgChilled Mango Cheesecake II (6).jpgChilled Mango Cheesecake II (8).jpg
13 - Add the mixture (D), (C) and (B) by sequence, then mix it well.
14 - Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.
15 - Then keep it into refrigerator at least 3 hours or overnight.
Chilled Mango Cheesecake II (9).jpgChilled Mango Cheesecake II (11).jpgChilled Mango Cheesecake II (18).jpg
16 - Remove it from the refrigerator.
17 - Use the knife cut along the edge of cake mold.
18 - Feel free to enjoy the Chilled Mango Cheesecake.


3 2 1 Camera

7 comments:

  1. Thanks for the "step by step" teaching. My bf been begging me for baking him a cheesecake. with your guide. i feel more confident to make 1.

    ReplyDelete
  2. Hi Gan, Welcome. I hope you had a cheesecake made by you and share with your bf. ^^

    ReplyDelete
  3. Hi,

    Thanks for the very detailed explanation, very much appreciated!

    Just a few qns:

    -is it 200ml whipping cream, not 200g ya?
    -for the 150ml full cream milk, can i use low fat milk instead?

    Thanks :)

    ReplyDelete
  4. Hi Kristie, Welcome to Hong's Kitchen ^^
    Yup, it should be 200ml of whipping cream instead.
    In fact, I always used low fat milk instead, of course, you can use it instead ^^

    ReplyDelete
  5. Thanks a lot for your speedy reply!

    ReplyDelete
  6. thanks for very good recipe...so yummy!

    ReplyDelete

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