Sunday, May 25, 2008

Mango Cheesecake (Unbaked)


MIL gave us some 'apple mangoes' yesterday, those beautiful mangoes the shape of peaches and size of large oranges. Apple mangoes are Hub's favorite because they are very juicy and sweet but I have not eaten any other mangoes that can compare to Luzon mangoes in terms of sweetness and, especially, flavor. I will forever love Luzon mangoes more than any other.

I was happily eating my mangoes when MIL called to say we are to join them for dinner because it was my BIL's birthday ("Supertanker, okay?" "Er...I guess if that's what you want," I replied, wishing she'd change her mind or I'll fall sick in 5 hours. She didn't and I didn't.)

I was in no mood to bake a cake since Vero's not back, but I wasn't about to eat that airy fake stuff from our local bakeries either. So off to the shops to get a swissroll (they only had mocha rolls) and some cream cheese (Philly cream cheese has gone from about RM8 to RM11/US$2.50 to 3.40 per 250g block!) In 3 hours the cake was ready, not bad at all. The best thing was, my other BIL, our Simon Cowell, rated this cake 99/100. That coming from him, I am so boosted that I'm sitting here at midnight typing out the recipe before I forget. Although I referred to Alex Goh's 'Fantastic Cheesecakes'--the guy has my utmost respect for giving recipes that really really work--I compromised by using whatever was in my fridge to make the cake because this is KK, and not all ingredients such as mango yogurt are readily available.

This is a cheesecake that doesn't need to be baked (the types that were popular before the baked ones pushed them off the shelf). You also don't need any eggs, so it really is a quickie cake. There's minimal utensils used too because you just add one ingredient after another. I don't generally like mousse because they taste so weird, like cream and sugar suspended in foam. This recipe however will give a mousse that's not too dense or foamy.


Mango Cheesecake (Unbaked)
250 g Philadelphia cream cheese, softened*
50g sugar (5 T)

*this will give a light cheesecake but you can add another 200g (increase the sugar proportionately too) for more cheese flavor n taste without increasing other ingredients

1. Whip this in your machine (use the butter paddle for a minute to break up the cheese, then switch to the balloon whisk to get a smooth cream) until light and fluffy.

200 ml mango puree (from cake ingredients shop)
150 ml heavy cream (or mango yogurt)
2. Mix about 170 ml mango puree (keep 3 T or 30 ml for glaze) and 150 ml heavy cream with a metal spoon until well-blended and fold into (1).

1 1/2 T gelatine powder
60 ml water
3. Mix powder and water in a small metal cup and set this over a pot of boiling water (double boil it) until the gelatine dissolves. Let it cool and mix it well into above mango mixture. Leave this mixture in the fridge while you do the next step. This will help set the mousse later.

150 ml heavy cream or whipping cream
4. Whip the cream until stiff and fold it into the mango mixture until well-blended. Finally, whisk the mango mixture and the gelatine syrup quickly into a mousse.

5. You can bake your own plain sponge or buy one and use it to line the bottom of a 22 cm/8 1/2" round springform pan (I had used a 25/10" pan and the cheesecake layer was too thin). The sponge need only be 1 cm thick. When you have done that, pour the mango mousse onto the sponge, level the top by tipping the pan and cover it with a cake board and let it set in the fridge. If, like me, you are in a hurry, put the cake into your icebox for an hour.

Other Ingredients:
mango slices for garnishing
2 t gelatine powder
2 T water
3 T (~30 ml) mango puree
toasted almond slivers

6. Slice some mangoes for garnishing. Make a glaze by mixing gelatine powder with 2 T water and double-boil it until gelatine dissolves. Add the mango puree and mix well. Pour glaze (keep 1 T for the sliced mangoes) onto the top of the set cake, decorate the cake with the mango slices and spoon retained mango glaze over them. Put cake back into fridge to chill.

7. Run a palette knife around the pan and remove the cake onto a cake board or serving plate. Press some toasted almond slivers around the side of the cake. Keep cake chilled until ready to serve. That's it.



Denise ^ ChickyEGG said...

Beautiful Beautiful BeautifuL! As pretty as Terri? ha!;D

hey, when i look at ur 2nd pic, I was like, omg.... this is so pretty + "clean". U cut the cake really neat. How u make the mango slice 'curl' for u ar? they wont spring back? haha, really the 2nd pic impressed me even more!

Oh yes, Alex Goh's Recp is a trusted one.

* Hey I like apple mango more.. especially when it's served cold cold, and I prefer to make mango pickles using apple mango.
mum prefers Luzon~
ha! ;D

Anonymous said...

Mmmm....looks so good. Can you courier some over to me? :p Just kidding...

Denise ^ ChickyEGG said...

* Pickled mangoes

bryan said...

Ok, before I asked you to adopt me, but maybe you could just be my surrogate aunt so I could have one single slice of that heavenly looking thing?!

triShie said...

wah, wah, WAH!!!
when the page loaded, i was like,
and seriously, i can literally taste the fruit!! yum!!

owh no,
now my kolo mee for breakfast later just won't hit the spot!!

CK Ng said...

Wow! I can only drool...

Precious Pea said...

Clap clap clap! Gorgeous! I will bake this for my Hubby's birthday as he loves mango too! Cantik, very very cantik!!!

ekeng said...

Awwww....It looks so pretty..But i don't understand why it's unbaked?

"Joe" who is constantly craving said...

drooling......u cant do this after all i m still suffering from the sweet tooth!

Unknown said...

Wow.. Aunty Terri. That Mango CheeseCake is Unreal!

wmw said...

You had me at "yellow"...what a great looking cheesecake! Yumz!

Rei said...

So.. pretty! Now, see what you made me do? I'll need to wipe drool off my keyboard! :D

irenebui said... deliciously beautiful, i luv cheez n mango. when i was a kid, we had a luzon mango tree at home, oh how i miss those good old days...

LilyAnette said...

So Decadent.... Although the smell is imaginery... it does smelled sweet! Yummy.

Anonymous said...

Now now that is one pretty cake.

My cousin was asking for a chilled cheese cake and i was going to blog for her. now i am tempted to ask her to just come to your blog.

Terri @ A Daily Obsession said...

denise: tq. cut the mango slices thin n they can be curled easily. if they spring back, press hard.i've never used apple mango to make pickles--too wasteful!ur mom got good tastebuds :)

junkgirl: ha,u can get lots of good mango cheesecake in melb. or order from hungry hamster...

bryan: another kaijai?? where's the girl who made the nutella-choc-banana cake for U??

trishie: ok, we trade sarawak kolo mee for mango cheesecake...

ck: payback time, all those sushi...

pp: terima kasih! make sure u do this, i'm waiting to see it on ur blog:)

ekeng:dear, unbaked bc it doesn't have eggs or flour...

joe: all the more to taunt u!

jc: hi, didn't know u read this blog. tq, i hear u've been eating lots of goulash?

wmw: tq, try making or run over to Ivy's.

irene: yes, we had one too, it was as tall as our hse n bore so much fruits.hardly see mango trees with lots of fruits now. just like ppl.

lilyanette: hi,welcome, nice blog there n tt proflie pic cake looks even better.

nee: coming frm sifu, it made my week:)

bryan said...

She's too busy to bake me cakes. She's an anaesthetist in Singapore.

Precious Pea said...

Pressure pressure! Definitely won't be as good as yours.

I will surely give it a try and will definitely blog about it once I do.

Hungry Hamster said...

This looks gorgeous and sound so easy to make! Too bad mangoes are not in season in Melbourne at the moment, maybe I'll try this when I get back to Bangkok during my holiday!

Anonymous said...
This comment has been removed by a blog administrator.
jackie said...

Hi Terri,

Love all your recipes - just never dare to attempt making them as they seem so beautiful (and hence complicated to me).
Anyways - I have been able to get my hands on some very nice mangos and want to attempt making this beautiful cake of yours. However - I'm stuck and confused at step 5.
Did u mean to overturn (tip) the cake after you have lined the bottom layer with the sponge and AFTER spreading the mousse layer then - overturn/tip the cake with a cake board at the base? Won't the mousse flow out?

Really appreciate your feedback cos I can't wait to make the cake - can almost imagine the taste it (would be heavenly - especially during these hot days in KL).

Thanks in advance and really love you for generously sharing your recipes and tips.

God Bless.

terri@adailyobsession said...

hi jackie, thanx for ur comment n email:) oh i see what you mean but what i meant was to tip it or incline it to one side to let the mousse flow n become level. i don't mean to tip over!

don't be imtimidated by looks--looks can be deceiving haha. just go ahead and attempt the recipes!

Anonymous said...

hi, i'm confused by how much heavy cream is needed in this recipe.. you mix 150ml of cream into the mango puree and then you mix a further 150ml of whipping cream after adding the mango mixture to the gelatin syrup?

Gexton said...

Thanks for sharing such a yummy post regarding mangoes. Unfortunately many people in the

Pakistan do not afford to have them.
Mango exporter pakistan
Mango producer in Pakistan

Unknown said...

Howdy! Pleasant post! If it's not too much trouble let us know when I will see a postliminary! mango cheesecake

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