Mango Cheesecake

Mango cheesecake is a beautiful and delicious cake. It is often used on special occasions like birthdays, farewell, events and different sort of formal and informal gatherings.

Ingredients 

Scale (1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml)

 Mango cheesecake base

v  80g cookies (3oz)

v  40g melted butter (3 tbsp)

 Cream cheese filling

v  200g cream cheese

v  50g sugar

v  1 tsp vanilla extract

v  50g yogurt

v  150g mango puree

v  2 tsp gelatin

v  2 tbsp cold water

v  100ml heavy cream

v  20g sugar

     Mango jelly

v  1.5 tsp powdered gelatin (4g)

v  60ml cold water (4 tbsp.)

v  12g sugar (1 tbsp.)

v  120g mango puree (3/4 cup)

Preparation time: 40minutes

Working time: 45 minutes

Working:

  • To make the bottom, crush 80g cookies into fine crumbs. Now add 40g melted butter give it a quick massage pour into your pan and flatten it
  • Chill it for about half-hour within the fridge
  • To make cream cheese filling, this recipe needs 200g cream cheese (room temperature) soften it a little bit to avoid lumps, cream cheese is easy to be lumpy
  • If you feel it is still hard to press, microwave it for about 10 - 15 seconds and add 50g sugar and 1 tsp vanilla extract then mix well and add 50g yogurt
  • Take 150g mango then make its paste bloom 2 tsp powdered gelatin with 2 tbsp. cold water for 5 minutes and microwave it for 15 seconds to melt gelatin. Please mix well to make sure the gelatin is completely dissolved
  • Add 1 tbsp. cream cheese mixture to the gelatin mixture and mix until well combined then pour it back into the cream cheese mixture and mix well and whip 100ml cold heavy cream with 20g sugar whip it until it starts to thicken
  • Pour topping into cheese and blend well
  • Now put some fresh mango cubes on top of the cookie base and pour mango cream cheese into the pan then chill it for 30 minutes
  • To make the mango jelly, bloom 1.5 tsp powdered gelatin with 60ml cold water
  • wait for 5 minutes then melt the gelatin in the microwave for 15 seconds until dissolved completely now add 1 tbsp. sugar and mix until completely dissolved and add 120g mango puree and mix again to combine
  • pour the gelatin mixture gently on top of the cheesecake cover and chill for 3 hours use hot towel to unmold and wait about 10 seconds
  • let's decorate the cake beautifully with some fresh fruit creamy cheese and full of fresh mango flavor and enjoy the cake


Vanilla butter Cake



This is a unique vanilla butter cake that is basically a swish dish and it’s a very unique and delicious cake and often baked on birthdays and parties etc.

Ingredients

The vanilla butter cake

 Scale (1 cup = 240ml; 1 tbsp. = 15ml; 1 tsp = 5ml)

v  180ml milk

v  1 tbsp. lemon juice / vinegar

v  270g cake flour

v  1 tsp baking powder

v  1/2 tsp baking soda

v  1/2 tsp salt

v  150g unsalted butter

v  30ml oil

v  130g sugar

v  3 eggs

v  1 tbsp vanilla extract

The Swiss meringue buttercream

v  3 egg whites

v  140g powdered sugar

v  a pinch of salt

v  300g room temperature butter

v  1 tbsp. vanilla extract

v  a little purple color

Sugar syrup

v  100ml water, 30g sugar,

v  Sprinkles for decoration

Preparation time: 1 hours

Working time: 40 minutes

Working

v  Add 15ml (1 tbsp) juice into 180ml milk and blend well then mix dry ingredients: 270g cake flour, 1 tsp leaven, 1/2 tsp bicarbonate of soda and 1/2 tsp salt

v  Add 150g butter, 30ml oil, and 130g sugar during a bowl and cream the butter at high speed for about 6 - 8 minutes, until becomes pale and fluffy

v  Scrape the bowl 2 - 3 times while mixing and add 3 eggs then scrape the bowl after each time

v  Now add 1 tbsp vanilla and blend well

v  Sift dry ingredients in 3 batches, fold the batter by hand and add milk and all ingredients and mix with a hand mixer at rock bottom speed until just combined, avoid over mixing.

v  Heat the oven to 170’C before baking then put the mixture in oven and bake it for around 35 minutes.

v  Cool down for 10 minutes before unmolding then trim the cake top when it's completely cool.

v  To make the Swiss meringue buttercream heat up 3 egg whites over the Bain Marie don't let the water boil, add 140g sugar, a pinch of salt and blend well.

v  Bring it up to 60’C then remove it from the heat whisk it up at medium speed, until fluffy and reach temperature then slowly add 300g room temperature butter.

v  Add 1tbsp vanilla extract and mix well.

v  Add a touch purple color to scale back the yellow undertone of the buttercream and make layers of cream one by one.

v  Design the cream on top and put sprinkles on cake