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Tuesday, May 8, 2018

Mango-matcha mini cheesecakes


Hey all! It's Anne! 

Still remember me?! 

Was planning to make these pretty dessert more than a week ago for our visitors who came bearing gifts (a gorgeous ice Kitchenaid stand mixer and Le Creuset ramekins, hurray!!!) but as always the mouth is always willing but the hands are not lol 


Philippine mangoes are in season right now and what better way to use them than by making a refreshing no-bake cheesecake! And what is better than just a mango cheesecake? Yup , you guessed it right! Add some matcha layers, because why not?! Not only it adds a delicious flavour, the green shade certainly adds a wonderful colour contrast. 


These minis are pretty easy to make but need a bit of active time as layers should be frozen first before adding in the next. The trick is to make the matcha and mango jelly ahead of time so that it'll be cool enough to pour in once the first layer of cheesecake is firm to the touch. For even layers, you need to weigh or guesstimate the amount of each components as you pour.

Original recipe calls for 50 grams of mango purée but I used 200 grams because there is no such thing as too much mango 😁I also used more gelatine, honey instead of sugar and mango-flavoured yogurt instead of plain.


Makes four 3x2-inch mini cheesecakes

Matcha Joconde, recipe adapted from Pâtisserie

42 grams icing sugar
42 grams almond flour
12 grams flour, sifted
3 grams matcha powder, sifted
54 grams whole egg
10 grams butter, melted
34 grams egg white
10 grams caster sugar

* Preheat oven to 200ºC and line a 10-inch square swiss roll pan with parchment.

* Combine icing sugar, almonds and flour in a mixing bowl. Add in the whole eggs and beat together until mixture is light and fluffy. Slowly add the warm melted butter, and mix until well-combined.

* Beat egg whites and sugar in a clean bowl to a firm meringue. Fold meringue into the egg mixture and spread evenly into the prepared pan. Bake for about 12-15 minutes until golden brown. Cool completely before using. You can make this a day ahead.

Mango purée

500 grams mango flesh
50 grams drinking water
50 grams caste sugar
10 grams lemon juice

* Blitz mango flesh in a food processor.

* Put water and caster sugar in a small saucepan and bring to the boil. Remove from heat and let cool for 5 minutes.

* Pour warn syrup and lemon juice into the puréed mangoes and mix well. Strain mixture through a fine sieve. Let cool completely and store into an airtight container. Chill in the fridge until needed.

Mango compote/sauce, optional for decoration but delicious as an add-in to the cheesecakes

15 grams caster sugar
5 grams pectin
100 grams mango purée (recipe above)
100 grams mango flesh or just use only mango purée

* Mix together the sugar and pectin in a small bowl.

* Combine the purée and the mangoes in a small saucepan and bring to the boil. Add in the sugar mixture and cook for 2-3 minutes.

* Pour into a heat-proof container, let cool and chill in the fridge until needed.

Matcha milk jelly

5 grams matcha powder
5 grams gelatine leaf/sheet
30 grams caster sugar
100 gram milk
40 grams drinking water

* Soak gelatine sheets into cold water until softens, 5-10 minutes, squeeze out excess water and set aside.

* Combine sugar, milk and water into a small saucepan, sift in the matcha and bring mixture into the boil. Turn off heat and add in the softened gelatine, mix until gelatine is completely melted. Strain mixture through a fine sieve, let cool at room temperature.

Mango jelly

5 grams gelatine leaf/sheet
160 grams mango purée
20 grams caster sugar

* Soak gelatine in cold water until softens. Squeeze out excess water and set aside.

* Place the purée and sugar into a small saucepan and bring to the boil or until sugar is melted. Turn off heat, add in the softened gelatine, stir until completely melted. Transfer jelly into a small bowl, let cool at room temperature.

Mango cheesecake

8 grams gelatine sheet
1 (18 grams) egg yolk
30 grams milk
100 grams (Kiri) cream cheese, at room temperature
15 grams honey
65 grams whipping cream
50 grams mango-flavoured yogurt
200 grams mango purée
5 grams lemon juice
2 grams mango paste

* Soak gelatine in cold water until softens. Squeeze off excess water and set aside.

* In a small mixing bowl, combine egg yolk and milk. Place bowl over a saucepan with simmering water. Beat mixture until light, fluffy and almost tripled in size. Add in the softened gelatine and stir until completely melted. Keep mixture warm.

* Beat cream until firm peaks form, set aside.

* Beat cream cheese and honey until smooth and fluffy, add in whipped cream. Beat until smooth and creamy.

* Add in yogurt, mango purée, mango paste, lemon paste and the warm gelatine. Mix until well incorporated.

To assemble

* Using a 3x2-inch mousse ring, cut out 4 piece of matcha joconde sponge. Place rings into a baking sheet.

* Pour in 60 grams of mango cheesecake batter into each mousse rings (with the joconde inside), use a spoon or a small spatula to smoothen the layer. Freeze for about 15 minutes or until top is firm. Add in the cool matcha milk jelly on top of the cheesecake batter at 45 grams each. Freeze for about 20 minutes. Add in the remaining cheesecake batter, dividing evenly into 4 portions and freeze for another 15 minutes. Take out from the freezer and add in the mango jelly, again, dividing evenly into 4 portions. Chill cakes overnight.

* Unmould each cakes by running a hairdryer along the sides of the mousse rings. Chill for another 30 minutes before serving.

* Decorate top with some mango pieces, mango compote and garnish with mint leaves. 



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