There is a birthday dinner consisting of 3 birthdays people coming up at one of our favourite restaurants. So I am planning to bake 3 6” cake. One of them could be baked in advanced and frozen. A cheesecake one would be suitable to add to the mix.
Mango
It is mango season now and there is a large variety of mangoes in the market. I bought mango susu (translated as milk mangoes) for RM6 per kg and this particular mango weighed 600g. After removing the seed and skin, it was 430g and was just nice for this recipe.
Bake vs no bake Cheesecake
Piglet was surprised that it involved baking. He had assumed that this type of chilled cheesecake does not require baking.
There are 2 types; Baked and no bake.
The differences:
- Ingredients: Bake cheesecake uses eggs. No bake cheesecake uses gelatin or whipped cream.
- Method: For baked, mix together ingredients and do not overmix (minimal aeration). But for no bake, aeration is required and whipped cream is used.
- Texture: The baked one is dense (like custard) and the no bake ones are fluffy (like mousse).
The Crust
I’m not a fan of Marie biscuit or digestives biscuit. And most people crush it and add butter to use it as a base. The last time, I used crushed walnut for keto mini lemon cheesecake and really liked it. So this time around, I tried walnut and oats as walnut can give a strong bitter taste and oats could neutralize the flavour.
Healthier Cake
I’m trying to reduce added refined sugar in our diet. This recipe only uses 75g of granulated sugar. The rest of the sweetness comes from the overripe mangoes.
Using a mixture of oats and walnut is also low GI (glycaemic index) compared to using biscuits consisting of flour and sugar.
Mango Cheesecake Recipe
a) Oats & Walnut Crust
Ingredients
100g walnut
60g rolled oats
2 tbs water
2.5 tbs sunflower oil
Method
Blend walnut, oats, water, oil until it forms a paste with a food processor.
Cover the base of the 6” baking tin with parchment paper and oil the sides. Pour walnut oats ‘dough’ into the baking in and use your fist, fingers or spoon to flatten it into an even layer.
Bake for 18 minutes 160C convection or until brown and leave it to cool at room temperature for 30 mins.
b) Mango Cheesecake Filling
Adapted from Darlene Schmidt
Ingredients
200g of mango puree
500g cream cheese
75g sugar
2.5 eggs
1 tbs cornstarch
Method
1.Preheat oven to 150C convection
2. Mix cream cheese, sugar, mango puree and cornstarch
3. Add egg and mix. Do not overmix.
4. Fill it into a 6” round baking tin lined with parchment paper on the base
5. Tap several times
6. Bake it for 40 mins in water bath.
7. Do the wobble test to check that it is cooked
I left it in the oven for an hour with the door slightly opened. After that I refrigerated it for about 4 hours before putting the topping.
Overbaked?
The surface of my cheesecake is browned and looks quite wrinkly. I think its overbaked. I’m glad it didn’t crack. Maybe I need to lower the oven temperature further. I’ve got the topping to cover it up.
c) Mango Topping
Ingredients
200g mango puree
1 tbs gelatin
3 tbs water
Method
Add gelatin to water and wait for 5 mins. Microwave it on medium for 15 sec or until completely dissolved. Mix it to the mango puree and pour it on the chilled cheesecake.
It was refrigerated it for another 6-8 hours before freezing it.
Removing the cake tin
This was the messy part and nearly messed it up. I used a spatula and a palette knife to move it along the sides. But I should have used a warm cloth to wrap around the cake ‘tin’ so that the cheese filling soften.
I rectified it by warming up the palette knife by dipping it in hot water and smoothen the sides.
I removed the parchment paper and positioned it on a cake cardboard base, wrapped it with a layer of cling film and then another layer of foil. Hopefully it will survive the freezing.
Serving Mango Cheesecake
3 days later, I thawed it overnight in the refrigerator. There was some liquid around the cheesecake from the layer of frost from the mango gelatin layer. I managed to wipe it away.
How was it?
It was sweet enough with 75g of sugar and overriped mangoes.
The mango had some fiber in the puree so the type of mango might need to be changed or sieving the fiber bits away.
Some liked it.
Piglet prefer a softer fluffy cheesecake and asked me to try a no bake version. Hmm… Less work.