Tuesday, November 07, 2006

Magnificent ....Mango Cheesecake

This is my ds B's favourite comfort food.
Today, I made enough to share some with my parents. The recipe is adapted from a chill cheesecake recipe from a Phoon Huat demo class which I attended.

This recipe uses a 9 " by 9 " square baking pan.


Baked crust layer :
140 gm almond ground (toasted)
100 gm digestive biscuits (grounded & toasted)
67 gm brown sugar
90 gm unsalted butter (melted)

Mix all the above ingredients together.
Press the the mixture evenly into a baking pan.
Bake in a pre-heated oven at 180 degree for 10-15 mins.
Cool and then chill in the freezer for 15 mins.

Cheese layer:
500 gm cream cheese (soften)
80 gm caster sugar
400 gm mango puree
4 nos. egg yolks
4 tbsp gelatine powder (36 gm)
120 gm water
300 gm Millac cream
160 gm mango cubes

Beat the cream cheese and sugar till smooth.

Add in the egg yolks, one at a time and combine till smooth.

Add in the mango puree and mix well.

Dissolve gelatine in water using a double boiler. When it's warm, add into the above mixture.

Whip up the millac cream till soft peak.

Add in the millac cream into the mixture above. Use a whisk to blend in everything.

Take the chilled base out and put in the mango cubes on the biscuit base.

Pour the mixture onto the chilled biscuit base.

Put in freezer for about an hour or put in the chiller overnight


Amrita said...

looks really gd....did u use a loose based square tin?

4 TB of gelatin seems a lot....is it a very firm cake?

Chawanmushi said...

Hi Amrita
I used an ordinary 9" square baking pan. I had to turn the whole cheesecake upsidedown to unmould it after cutting the sides.

The gelatine is enough for the cheesecake to be firm enough. It doesn't wobble.


Cranberry said...


Thanks for sharing the recipe.I will be making for a party this Saturday.


Chawanmushi said...

Jestina ...you're welcome.

Anonymous said...

Hi Cecily,

Whts Milac cream? Can we use fresh whipping cream instead?


Anonymous said...

Hi Cecily,

Can u confirm - when beating cream cheese n sugar, then add eggs - all the time we use beater, not whisk? Thks!


Chawanmushi said...

Hi Susanna
For the entire process I used my Philips mixer. When you add the eggs, you just need to blend the eggs into the batter.I used the mixer to mix the eggs into the batter .... try to get minimum bubbles into the mixture.

Anonymous said...

Hi Cecily,
Sorry - im newbie to making cheesecakes! My mixer has 2 type of beater - the flat K-Beater type( use for creaming butter n sugar )and the Whisk type ( used to whip cream )
1) which type of beater to use when beating the cream n cheese and also when adding the eggs

2) Is Milac same as fresh whipping cream? ( i live in Australia - never heard of Milac )

Thks again,

Chawanmushi said...

Hi Susanna
You may use the K-beater to cream the cheese and use the whisk to whip up the dairy whipping cream (Milac).