Thursday, October 9, 2008
I created the cheesecake filling recipe to serve for our small Hari Raya open house recently. We just returned from kampung with a bag of very sweet mango given by my husband's relatives. Coincidentally, I had a packet of cream cheese and also a packet of cream. I wanted the cheesecake to be rich with mango taste but couldn't find any cheesecake recipe that used pureed mango. Confidently, I created my own recipe based on my own imagination and appetite. The result is awesome...!!
Many of the guests asked for the recipe and here it is:
Made one 9" diameter
2 tbs Brown Sugar
200g Digestive Biscuits - crushed
50g Cornflakes - crushed coarsely
- Melt butter with brown sugar.
- Mix in rest of ingredients.
- Press into the cheesecake tin.
- Chill for at least 30 minutes.
1 block (250g) Cream Cheese
1/2 cup Castor Sugar
1 packet Cream (200ml)
1 cup Mango puree (used 2 large mangoes & my mangoes were very sweet)
1 tbsp Gelatine/Jelly powder - dilute in 1/4 cup water & heat up until melt
1. Cream cream cheese and sugar until smooth.
Add in cream & continue to beat until thicken.
Add in mango puree & stir well.
Add in gelatine/jelly mixture.
2. Pour into the chilled crust.
Chill overnight until set.
3. For topping, arrange mango slices on the cheesecake once it is set.
Mix 40ml apricot jam with 40ml hot water.
Brush the mango topping with apricot jam mixture.
Chill until set.