Tuesday, 25 May 10
Whilst the Cheese Chiffon Cake was baking in the oven, I surfed the Net for a recipe to clear the mango puree left-over from the Mango Mousse Cake for Mothers' Day. Saw Florence's `Do What I Like' blog on her easy-to-make No Bake Durian Cheesecake. With cream cheese at home, I adapted her recipe, replacing the durian puree with mango puree to make this No Bake Mango Cheesecake. I reduce an egg & increase the cream cheese for cheesier taste which my kids prefer.
I used a 22cm (8.5") spring-form pan for this cake.
Ingredients:
Base
110 g (7pcs) Digestive biscuits, crushed
40 g Melted butter
Filling
200 g Cream cheese (original 160g)
80 g Castor sugar
3 Egg (original 4 eggs)
200 g Non-dairy whipping cream
25 g Gelatin powder
120 ml Hot Water
150 g Mango puree (my balance)
Topping
10 g Gelatin powder
40 g Mango jelly powder
240 ml Hot Water
1. Wrap aluminium foil over the base & side of the spring-form pan to prevent leakage.
2. Mix biscuit crumb with melted butter & press it firmly onto the base of the pan.
3. Mix the whipping cream till mousse state. Chill for use later.
4. Melt the `filling' gelatin powder with hot water.
5. Beat cream cheese with sugar till soft & smooth.
6. Add in the mango puree, then the whipped cream.
7. Add in the gelatin solution.
8. Add in the eggs, 1 at a time. Beat well.
9. Pour mixture into the cake pan.
10. Chill in the fridge for abt 30 mins.
11. Mix the topping, remove cake from fridge & pour topping slowly onto cake.
12. Chill overnight to serve.
Whilst the Cheese Chiffon Cake was baking in the oven, I surfed the Net for a recipe to clear the mango puree left-over from the Mango Mousse Cake for Mothers' Day. Saw Florence's `Do What I Like' blog on her easy-to-make No Bake Durian Cheesecake. With cream cheese at home, I adapted her recipe, replacing the durian puree with mango puree to make this No Bake Mango Cheesecake. I reduce an egg & increase the cream cheese for cheesier taste which my kids prefer.
I used a 22cm (8.5") spring-form pan for this cake.
Ingredients:
Base
110 g (7pcs) Digestive biscuits, crushed
40 g Melted butter
Filling
200 g Cream cheese (original 160g)
80 g Castor sugar
3 Egg (original 4 eggs)
200 g Non-dairy whipping cream
25 g Gelatin powder
120 ml Hot Water
150 g Mango puree (my balance)
Topping
10 g Gelatin powder
40 g Mango jelly powder
240 ml Hot Water
1. Wrap aluminium foil over the base & side of the spring-form pan to prevent leakage.
2. Mix biscuit crumb with melted butter & press it firmly onto the base of the pan.
3. Mix the whipping cream till mousse state. Chill for use later.
4. Melt the `filling' gelatin powder with hot water.
5. Beat cream cheese with sugar till soft & smooth.
6. Add in the mango puree, then the whipped cream.
7. Add in the gelatin solution.
8. Add in the eggs, 1 at a time. Beat well.
9. Pour mixture into the cake pan.
10. Chill in the fridge for abt 30 mins.
11. Mix the topping, remove cake from fridge & pour topping slowly onto cake.
12. Chill overnight to serve.
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