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| In order to made delicious cake, the freshness of ingredients is important. By using the fresh mango to made a cheesecake, you can enjoy it over a tea-time break. |
Ingredients:
| Digestive Biscuits Cheesecake Base | |
| Mango Paste | |
| 1 Fresh Mango, peeled and chopped coarsely | |
| 2 Tablespoon Lemon Juice | |
| Filling | |
| 1 Fresh Mango, peeled and diced | |
| 500g Cream Cheese | |
| 120g Caster Sugar | |
| 3 Chicken Egg | |
| 30g Cornstarch | |
| 150g Whipping Cream | |
Method:
| Blend the mango with lemon juice, keep aside. |  |  |  |
| Cream the cream cheese till soften. |  | |  |
| Add the sugar and cream it till light and fluffy. |  | |  |
| Add the mango paste and mix well. |  | |  |
| Add the beaten eggs gradually and beat tills well combined. |  | |  |
| Add the whipping cream and beat till smooth. |  | |  |
| Sieved and stir in the cornstarch until the ingredients are just combined. |  | |  |
| Place the diced mango evenly on top of the cake base, then add the mixture into cake mold. |  | |  |
| Bake it at 160 degree celcius for about 60 minutes. Let it cool down to room temperature. Then keep it into refrigerator at least 3 hours or overnight. |  | |  |
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Thanks for the recipe, especially for the step by step pictures. Recently, I have been interested in making cakes and cheesecakes, but I keep on failing when baking regular cakes. Maybe now that I see these steps I won't mess up as much.
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