Cynthia's Mango Strawberry Cheesecake

I'm on a cheesecake roll! I decided to bake for my cell group since I'd see them after service tonight. Hence, I made this Mango Strawberry Cheesecake after a short walk in NTUC.

NTUC is like one of the best but yet worst places for me to shop. I simply spend too much money in NTUC! Then again, it makes me happy... (: Anyway, this Mango Strawberry Cheesecake is fun to bake and colourful to boot! (: Do check out the video tutorial at the end of this blog post!

On a side note, something really cheesed me off today. I don't really care if someone wants to use my recipes to sell the cakes for a living. But have some damn decency to BAKE THE CAKE YOURSELF and use the picture of what you have baked for sales. https://www.facebook.com/wendy.lim.165033 obviously doesn't even know how to remove watermarks as she merely CROPPED my images and reposted as hers. Have some integrity woman. That's obviously LYING to your potential customers as you DID NOT BAKE THE CAKES YOURSELF. After being confronted by me, she conveniently BLOCKED me. Woman, is that the best you can do? SHAME ON YOU! 

I'm still considering what I should do to her. I can go all the way and bring her down. But of course, I can be nicer. She still hasn't removed the images. Probably just acting like nothing happened. 

Anyway, angry stuff aside, I hope that you'll enjoy this recipe. I'd rate this recipe a difficulty level 4 out of 5 and it'd take about 2 hours 30 minutes in all to complete of which 1 h 30 minutes of the time you're pretty much free to do your own stuff.

Cynthia's Mango Strawberry Cheesecake Recipe

This recipe yields a 9" round cake

180g digestive biscuits

80g melted butter

Mango portion

250g cream cheese (room temperature)

75g castor sugar

100g water

2 tbsp gelatin

250g mango yoghurt

Lemon Yellow Wilton gel food colouring 

Strawberry portion

250g cream cheese (room temperature)

75g castor sugar

100g water

2 tbsp gelatin

250g strawberry yoghurt

Pink Wilton gel food colouring 

4 strawberries

some mango cubes

1 tbsp apricot jam

1 tbsp hot water

Method

Crush the digestive biscuits till it is fine and sandy.

Add the melted butter. Mix well.

Pour into baking tin/tin with removable base/cake ring and compact with the back of a spoon/ladle/flat cup.

Once compact, pop it into the freezer for 30 minutes while the cream cheese mixture is being prepared. 

MANGO PORTION

To the water, add the gelatin and stir well to combine. Pop it into the microwave oven and warm it up on medium heat for 2 minutes. Alternatively, you may double boil it till the gelatin is all dissolved. 

To the sugar, add the softened room temperature cream cheese. 

Mix well on low speed till creamy.

Stir the gelatin mixture and allow it to cool completely. 

Pour gelatin mixture into cream cheese and mix on slow speed till well combined. 

Add in the mango yoghurt and yellow gel food colouring. Mix on low speed till well combined.

REPEAT STEPS FOR STRAWBERRY PORTION.

Weigh and portion each flavour into 3 portions. 

Remove base from freezer. Pour in the first layer of cream cheese mixture. Allow it to spread out gently. 

Do use bowls with spouts as I find that it gives one better control of the mixture that gets poured in. 

Like this! Or pour it from a measuring cup or something. 

Into the middle of the first layer, pour in the second colour from a short height of 15cm and allow it to spread. 

Repeat with other layers. 

Pop the cake into the freezer to chill for 1h 30 mins. Alternatively, you may leave it to set in the fridge for 4 - 5 hours or overnight. 

Remove the cake by running the back of a paring knife along the insides of the cake ring/baking tin. If you are using a cake ring, free the cake ring gently. If you are using a cake tin with removable base, remove the cake by setting the tin on a higher height (example: milo tin) and pull the 'walls' downwards. 

Garnish with a strawberry rose and strawberry slices. Mix the apricot jam with 1 tbsp of hot water as a glaze for the fresh strawberries.

This is the jam that I used. 

Serve cake chilled. Check out the video tutorial below! (: 

Post by Cynthia Lim.

Here are some tips and things to note when 'baking' this cake! (:

1) Do be precise with your measurements, especially the gelatin. This is the type of baking tablespoon to use:

Image taken from http://www.bakingshop.com/bc/img/MSP-47118.jpg

2) Do warm up the gelatin. If you do not have a microwave oven, you may boil it over very low fire to warm it up. 

3) Do watch the timing when setting the cake. Remove it from the freezer after the cake is set. Store the cake in the chiller. The cake stores best in an air tight container.

4) The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.

5) Do not leave the batter out for too long when preparing the cheesecake. It will firm up. 

6) The cake should be consumed within 3 - 4 days for maximum freshness. 

I hope you've enjoyed the cake! (: 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: