Friday, July 03, 2009

Mango Cheesecake

Mango Cheesecake

This mango cheesecake is so yummy that I can’t pass to post here in my long time sleeping food blog. The ingredients are so simple and it’s darn easy to make. I’’m going to make this recipe a standard and play with other flavors by substituting mango with other fruits. Compared to cheesecakes I’ve done before, this is lighter and less creamy but the right combination of acidity and creaminess makes a mild contrasting flavor, yet it still blends in your palate. I’ll make it simple here because I am following a Chinese cookbook that is quite complicated for first timers. I think the author assumes that the reader of his book had experience of making cheesecakes. If you follow the cookbook exactly, you’re likely to get lost in the middle and fail.

First of all, basic technique for cheese cakes is to use the ingredients at room temperature, as I am in Asia, my kitchen’s temperature would mean around 20 – 30 degrees C to avoid confusion on the term “room temperature”. It is important to make sure that the cream cheese, whipping cream, eggs and mango are at room temperature. The purpose of which is to have a fluffy, smooth and homogenous mixture as we are dealing with acid and cream which usually separates when mixed cold. I have failed my cheesecake before I knew it.
Digestive biscuit (for cake base)
500 g. cream cheese
120 g. sugar
30 g. corn flour
1 Tbsp. Lemon juice
1 lemon zest, grated
150 g. mango, sliced
3 eggs
150 g. whipping cream
Mango slices (for topping)

1. Crumble the digestive and press it onto the bottom of a greased round 20-cm baking pan and refrigerate for 15 minutes. I recommend not use spring form pan to be sure that no water can get into the mixture during baking as it will be in a water bath.

2. Using an electric beater, beat cream cheese until light and smooth, add sugar and cornflour.

3. In a blender, blend lemon juice, lemon zest and mango until well blended.

4. Add the mango mixture to the cream mixture. Beat until well combined.

5. Add eggs one at a time while beating until smooth. Add whipping cream until well combined.

6. Pour the mixture onto prepared biscuit base. Cover and seal the top with foil.

7. Place the baking pan in a larger baking pan with hot water, assembling a water bath. Bake in a water bath at 160 degrees C. for 60-70 minutes.

8. Remove the cake from the oven and refrigerate. To remove the cake from the tin, trace the sides with a knife or spatula. Submerge the bottom of the pan in hot water for about 2 minutes. Prepare a plate lined with cling film and place it on top of the tin, flip at once, now transfer it to a cake tray by flipping over so that the case base is at the bottom.

9. Arrange mango slices on top of the cake. Chill and serve.

Handy tips: Do not open the oven every now and then to check. To tell when the cake is done, shake a little bit and if the mixture is not moving, meaning it has completely set. It’s done. Do not remove the cake right away from the oven, sudden change in temperature will cause it to crack on top, instead turn off the oven and leave it open for few minutes until it cools down.

Original source: Fantastic Cheesecakes by Alex Goh
Post a Comment