Thursday, October 1, 2015

No-baked Mango Yogurt Cheesecake

For those who love mangoes, then this cake can be a winner and is certainly worth trying!  To me, mango blends just well with cream cheese.  The aromatic smell of mangoes just lingers around giving a nice fruity smell to your kitchen.  

Well, this cake is not at all difficult to prepare.  Nothing complicated.  Pretty straight forward.  All that is needed is just measure, mix and pour.  So, it is suitable for any newbies who want to impress your guests or to prove to someone that you can actually bake.  Trust me, this cake will sure to blow them away.


Make sure you take it when it's chilled.  Believe me, the moment the cake sets in your mouth, the feeling is just heavenly so much so that your taste buds can't thank you enough!  Everything seems fall into place and your palate is suddenly perked up with all kinds of tastes and senses - sweet, salty, sourish, creamy, chilly, fruity and the list goes on!

This recipe is definitely a keeper.  I stumbled upon the recipe on Facebook, from Anncoo Journal.  My ravenous eyes were captivated by her photos which to me were just picture perfect.  The cake was standing gorgeous and irresistibly appetizing!  I strongly recommend that you take a look and visit her blog, here!

  Cake base
     100g digestive biscuits
     80g melted butter
  • Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
      Cheese filling:
      250g cream cheese, room temperature
      3 tbsp fresh milk
      3 tbsp icing sugar or to taste
      280g mango yogurt (about 2 small tubs)
      1/2 tbsp lemon juice
      150g fresh topping cream/non-dairy whipping cream
      1 fresh mango, cut into cubes
      1.5 tbsp gelatin + 2 tbsp water

      Mango Topping
      2 fresh mangoes, chopped , about 320g
      1 tbsp sugar or to taste
      1/2 tbsp lemon juice
      1 tbsp gelatin + 1 tbsp water

      Cheese filling: 
  • Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
  • Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
  • Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
  • Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture.  Set aside in the refrigerator.
       Mango topping
  • Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.

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