finally, those mangoes are ripe and i baked TWO 8 inch and ONE 9 inch mango cheesecake and left with 4 mango. imagine the generosity with the adding of mangoes (: tried out 8 inch and 9 inch tin. i personally prefer 9 inch tin because it'll yield a bigger cake and they wont feel sick with too much cheesecake. however, i like the 8 inch tin as the cake look taller and prettier but takes a longer baking time. DILEMMA. so, up to your choice (:
taste of the cheesecake? i talk sooo much about it, it'd better be yummy! the number of times i baked this, i must say, mango is important. pls use mango that's ripe and sweet. it'll definitely produce a nice fragrance. the cheesecake is moist and doesnt stick to your teeth (: the first bite, you'll taste mango and the cheese flavour will come in next. not being a big fan of cheesecake, im able to accept the taste.
im submitting this to aspiring bakers #4 love in the air hosted by ellena so, i cut the mango into heart shape to deco it (: simple but hope you like it (:
Recipe adapted and modified from "Cheesecake Seduction"
200 g digestive biscuits, finely crushed
500g cream cheese
1 tbsp + 1 tsp custard powder, sifted
30g cornflour, sifted
4 eggs, lightly beaten
200ml non dairy whipping cream
2 mango, diced/shaped/sliced
2 tbsp apricot glaze
2 tbsp water
Preheat oven to 150 degree C.
Melt butter in pan over low heat. Add to crushed biscuits and mix well.
Press into a greased 8/9 inch springform/loose bottom pan with back of a metal spoon.
Beat cream cheese till smooth.
Add sugar, custard powder and cornflour, and beat till smooth.
Add mango puree.
Slowly pour in eggs and mix till well combined.
Add cream and blend until mixture thickens.
Pour filling on biscuit base. Place cake pan in water bath. Bake for 1 hour 50 mins if using 8 inch pan OR 1 hr 30 mins if using 9 inch pan OR until filling is set buy slightly soft in the centre.
Turn oven off. Leave cake in oven for 30 mins with door close. Remove water bath from oven. Leave cake to cool completely in the oven with door ajar.
Arrange mango in cake.
Stir apricot glaze and water until flaze dissolves. Glaze top of cake. Cover and refrigerate at least 6 hours.
i used a plate to cover when mixing because, since the addition of eggs and cream, splashing occurs!
after turning off the oven, i leave the cake in the oven for 30 mins with the door ajar and remove it from the oven and my cake didnt shrink or crack.
i refrigerate the cake after cooling it completely and topped with mango only when im serving it as mango turns black due to oxidation.