I'm backkkk! It has been awhile, but my schedule has been pretty hectic lately due to finals so I couldn't really update this blog. But never mind that. I am back and I have a brand new recipe for you!
Just last night, we celebrated my sister's 23rd birthday and she requested for a birthday cake from her little sister. And being the most amazing little sister that I am, who is always incredibly nice to her, I agreed. If you're reading this C, I am just kidding and I do love you from the bottom of my heart. ;)
This year round, she requested for another cheesecake. Not just a plain-old-baked-cheesecake, but a mango cheesecake. Good thing it is summer here in Melbourne where there is ample supply of mangoes!
I baked this cheesecake the night before as I needed the cake to cool down before I assembled the top with slices of mango and poured jelly over it. Sounds complicated, but truth be told, this is an incredibly easy recipe. And I promise you, really really really really really good.
So, here's what you need to do!
180 g "Nice" biscuits (alternatively, graham crackers)
120 g butter, melted
500 g Philadelphia cream cheese
100 g sugar
100 g sour cream
1 tsp of vanilla essence
1 mango (depending on the size of the mango)
Mango jelly powder
- Preheat the oven to 140ºC and boil a pot of water.
- Line a springform tin with baking paper on all sides.
- In a food processor, pulse the biscuits until fine, then add the melted butter slowly while the food processor is on a medium speed. Pour out the contents into the springform tin and flatten the crumbs to form a compact base. Place the springform tin in the fridge while making the cheese filling.
- In a clean food processor, combine the cream cheese, sugar, sour cream and vanilla essence. Pulse it until it has just mixed. Then add in 1 egg and pulse it. Do this until all 4 eggs have been added.
- In a separate bowl, slice the mango and mash the mango using a fork. You can leave a few chunks for texture.
- Fold the pureed mango into the cream cheese filling and pour into the springform tin.
- Place the springform tin in the middle level of the oven, and a tray of boiling water below.
- Bake for about 2 hours or until it's slightly golden on top and it is still wobbly.
- After the cake has cooled, slice the mango and assemble it inside the tin. Following the instructions on your jelly powder box, make the jelly liquid. Then pour a bit of mango jelly over the cake. Let it sit in the fridge overnight or for a few hours.
- Tip: If you have leftover mango slices and jelly mixture, cut the slices into chunks and pour it into the jelly. You'll have dessert #2. :)