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Sunday, April 11, 2021

Mango-yogurt (no bake) cheesecake

 Life is short, eat more cheesecake...


Since Thai mangoes are abundant and cheap in this side of the world, I decided to make another no-bake cheesecake. This a just a simple cheesecake but using a cheese-shaped silicone mould (check photo below) makes it a bit less ordinary.

You can always use any mould, be it silicone or stainless steel or drinking glass(es). The mango batter will nicely fill in a 6-inch heart-shaped or 7-inch round mould. 

The recipe calls for 1 egg yolk, you can omit it, if prefer, but it gives the cheesecake batter a certain richness. Use full-fat yogurt rather than low-fat. 

The jelly has no sugar, my diy mango purée is so sweet it doesn't need any added sweetener. 


Recipe adapted from Charles Ho

Mango jelly:

200 grams mango purée
6 grams gelatine powder
40 grams cold drinking water
10 grams Grand Marnier, optional

* Pour water in a heat-proof bowl, sprinkle gelatine and let sit for about 5 minutes or until spongy. Stir in the purée.

* Place the bowl in a pan of barely simmering water, stir until gelatine is dissolved completely. Stir in the Grand Marnier, if using. Let cool slightly before pouring into the cheese mould, chill in the fridge until needed.

Mango cheesecake batter:

120 grams mango purée
18 grams/1 egg yolk, lightly beaten 
5 grams gelatine powder
40 grams milk, cold
170 grams cream cheese, at room temp
60 grams caster sugar
110 grams dairy whipping cream, whipped
100 grams mango-flavoured yogurt or plain or Greek
5 grams lime juice

200 grams mangoes, cut into small cubes

* Pour milk in a heat-proof bowl and sprinkle gelatine powder, let sit for 5 minutes or until spongy. Stir in the beaten yolk and mix to combine. Place bowl in a saucepan with barely simmering water, stir mixture continuously to prevent yolk from curdling. Keep warm.

*** If you have a food thermometer, check the temperature of the yolk-gelatine mixture, I heated mine to 68ºC/154ºF but you can do 76ºC/170ºF to be safe.

 * Combine cream cheese and sugar, beat until fluffy. Add in the whipped cream and beat until mixture is smooth. Add in yogurt, purée, lime juice and the gelatine mixture, mix until well-combined. Place cheesecake batter into a piping bag.

* Take out the mould from the fridge, add about 15 grams mango cubes on top of the jelly, pipe in cheesecake batter. Gently tap the mould on the table several times to prevent air pockets, use spatula to smoothen the top. Freeze overnight. 


Cheesecake crust:

190 grams shortbread cookies/biscuits
40 butter, melted

* Place ingredients above in a food processor and whizz until well combined. Use a triangle-shape cookie cutter to form a crust at 20 grams each. Chill in the fridge until needed. 


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