Similar to the Mango Cheesecake, I made these Mini Mango Cheesecakes with the extra ingredients I had.
This recipe is fun! I adopted the mango mirror layer from Ann's Mango Mirror Cake but I made slight adjustments to it.
I'd rate this recipe a difficulty level 4 out of 5 and it takes about 2 hours to make all in all.
Cynthia's Mango Cheesecake Recipe
This recipe yields 8 - 10 mini cheesecakes
180g digestive biscuits
80g unsalted butter, melted
250g cream cheese, room temperature
75g castor sugar
250g mango yoghurt
100g water
2.5 tbsp gelatin
100g fresh mango cubes
125g fresh mango puree (blended from fresh mangoes)
125g water
25g castor sugar
1 tsp gelatin
Check out the video tutorial here!
Post by Cynthia Lim.
The steps to these mini cheesecakes are similar to that of the Mango Cheesecake. Compact about 1.5 - 2 tsp of biscuit mixture into each cupcake liner. I used these pleated cupcake liners.
Image taken from http://www.thelonebaker.com/storage/polkadotcasestlb.jpg?__SQUARESPACE_CACHEVERSION=1316652963637
Prepare the cake mixture accordingly and scoop into the liners. Pop it into the freezer to set for 30 minutes before preparing the mango mirror layer. Allow mango mirror layer to cool completely and pour it onto the cakes gently. Chill in freezer for 15 - 30 minutes or till mango mirror layer is set. DO KEEP A CLOSE EYE ON IT. It's a very fine line between chilling sufficiently and getting frozen mango mirror layers.
Run a paring knife along the insides of the cup before tearing open the pleats from the cups and removing mini cakes. Garnish with fresh fruits. Serve chilled.
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.
Enjoy these mini beauties!
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! (:
Hi, Thanks for sharing.They look soooo cute and yuuuuuuuummy;);)
ReplyDeleteHello!
DeleteIt's my pleasure to do so! (: please do try it and share a picture of it with me! (:
Love,
Cynthia
Hi Cynthia
ReplyDeletei've tried following your receipe such as mango cake previously. but failed terribly at the gelatine part. can i know which gelatine did u use? the gelatine i used smell really bad and it 'freeze' into solid after being cooled down just for awhile. i have no idea what went wrong. im very keen in this receipe but i see the use of gelatine again, im so worried. hahah! hope you will be able to help. many thanks!
Ling
Hello Ling,
DeleteI've used gelatin both from Bake King and Phoon Huat and they work well for me (:
Maybe you can let me know in detail what happened to yours so that I can try to troubleshoot for you? (:
Love,
Cynthia
Hi....can I know if I do not have the mixer to mix things up....what can I use to replace it?
ReplyDeleteHello,
DeleteYou may do so by hand with a whisk or spatula but it will take a longer time (:
But if I do it by hand will the result still be the same. As in will it still be milky
DeleteYes it will. But it does take some arm power for it to get to that stage, especially for the creaming of cream cheese and sugar portion
DeleteHello, thank you for sharing your recipes. They all look so pretty and yummy.
ReplyDeleteI did this recipe today . Had placed e cheesecake in the freezer for too long for the jelly mirror to set.
My question is, can I then still take them out from the freezer and place them in the chiller or they should now be kept in the freezer until consumption?
Thank you.
Hello!
DeleteIt's my pleasure to share (:
You've to watch the time for the cake to set very closely. The layer might have been frozen by then right?
Hi Cynthia,
ReplyDeleteI'm just wondering what can be use to substitute gelatin? I am baking for a friend who is vegetarian and gelatin are suitable for consumption for a vegetarian. Many thanks to your sharing and recipes, they are awesome. Keep them coming! =)
Hello,
DeleteMy apologies but there aren't many possible substitutes. I've read that agar agar powder may work BUT im quite certain that the texture will be different..
My friend read that condensed milk is one possibility but her attempt with it failed..
Hello!
ReplyDeleteIt's my pleasure to share (:
You've to watch the time for the cake to set very closely. The layer might have been frozen by then right?
Hello!
ReplyDeletecan i use mango juice instead ?
Hello,
DeleteMango puree will be a better choice.
Regards,
Cynthia
Hello,
ReplyDeleteWill the cheesecake melt if it was left in room temperature for 3 hours?
Hi,
Deleteyes it will melt. and even if not, it has cream cheese so it is not recommended to leave it out.