Mango Cheesecake
February 28th, 2012.
Categories: All, Baked, Dessert, Lacto Ovo, Vegetarian
Last week, DH asked me to bake a birthday cake for SIL, for the celebration on Saturday. I wanted to try something new, but would like to stick to cheesecake because SIL really loves cheesecake. I wanted something not too jelak/rich, and finally decided on this Mango Cheesecake, adapted from Alex Goh’s recipe.
My decorating skill still needs to be brushed up a lot. I couldn’t roll mango slices like Alex Goh, they keep breaking up, so I finally adapted DH’s suggestion, not perfect but the result is satisfying. 
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| From My Bakery |
I was a little worried at first, coz the entire family (11 persons) is going to taste it, what if it tastes awful? LOL! After tasting it for the first bite, I know my worry is not necessary. This cake uses mango+lemon juice & rinds, which balances up the cheese’s very rich feeling. Mango and lemon both have nice fragrant, refreshing types of fragrant, so the cheesecake is not too rich/jelak at all! Some went for a second piece, and SIL brought back the balance 3 slices.
This is definitely a keeper and I am very likely to make it again this week, because I MISS IT!! I can’t believe today at lunch, I missed this cake terribly. After lunch, I greedily checked out the dessert bar, looking for something similar but disappointed, so I’m definitely going to make it. Hehe!
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| From My Bakery |
MANGO CHEESECAKE
Ingredients
Base:
200g digestive biscuits
100g unsalted butter, melted
Filling
150g mango
1 TBSP lemon juice
Zest of 1 lemon
500g cream cheese
100g sugar
30g cornflour
3 eggs
150g whipping cream
Decoration
Mango slices
Toasted almond flakes
Strawberries
Methods
1. Crust digestive biscuits, mix well with melted butter, and press onto the base of a 20cm loose-base cake tin. Chill in the fridge while preparing the filling.
2. Blend mango with lemon rind and juice until smooth.
3. Cream sugar and cream-cheese together until smooth, add in cornflour and mix well.
4. Add in egg one at a time and mix well.
5. Mix in cream until well combined.
6. Pour mixture onto the chilled biscuit base. Steam-bake at preheated oven at 160C for 70 min.
7. Leave inside the oven with door slightly ajar for another 30-40 min.
8. Remove from oven. When cooled completely, chill in fridge for at least 5 hours or over night.
9. Remove from tin, coat the sides with almond flakes and cover the top with fruits. Blush some apricot glaze or instant jelly glaze to retain moisture.
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March 2nd, 2012 08:43
[...] It is actually very easy to make. Check out the recipe in my baking blog here at Suzette Cooks – Mango Cheesecake Recipe. [...]
March 8th, 2012 21:25
How much water to put in the baking tray for steam-bake? Does the top of the cake become brown after baking? Your photo doesn’t show like baked cheese cake I.e. top doesn’t show any browness.
March 8th, 2012 21:51
Pauline, the top of this cake doesn’t get browned as much as others, because of the low heat and is steam baked. Steam bake will prevent it from cracking, and it is key to keep in oven after you turn it off, with door slightly ajar, for another hour for it to slowly cool down – avoid sudden heat drop. Steam bake, water is approx 1-2 cm, as long as enough for the pan to soak in, but not too much until the pan can ‘float’! Hope this helps. Btw, the deco was placed after cake is baked, so you don’t really see much of the real top after baked. Good to cover up any defects like cracks, if any. Haha!