Saturday, November 8, 2014

No Bake Mango Cheesecake & Mango Dessert

I love love love mango dessert. A bowl of ice shaved mango sago or a slice of silky smooth mango cheesecake, my ideal way to ward off the tropical heat. Someday when I missed the dessert so much, I would asked big guy to drive me to the nearest desert stall at night just to have a bowl of ice shave mango sago, or commonly known as "mango lo" to the locals -- 芒果捞.

My brother brought me some mangoes collected from the mango tree in our hometown, the tree is even older than me and it bears the sweetest mangoes in town. Since we had ate some of them and there were still 2 left, I decided to make them into cheesecake.

And it turned out... Perfect! I chilled them for few hours and served to my family after dinner, verdict was good, yay!

The extra was used for mango Loh.. Satisfying! Keep scrolling down for the simple recipe.

The making is actually rather easy and best of all its non-bake and eggless, so no use of oven and kid-friendly.

Let's get started. 

Preparation Time: 25 minutes
Waiting Time: 4 hours

The ingredients:

(A) Cheesecake Base
• 120gm Oreo cookie crumbs
• 70gm butter, melted (can use microwave)

(B) Mango Cheesecake
• 250gm (1 block) cream cheese, room temperature 
• 35gm icing sugar (original recipe used 55gm)
• 150ml thicken cream
• 2 teaspoon jelly powder 
• 30ml hot water

(C) Cheesecake topping
• 2 mango, puréed 
• 2 teaspoons lemon juice

The Making:

1. Line the base of a baking tin with a nonstick baking sheet, brush with some melted butter on the sides for easier removal later.

2. In a clean bowl, mix the oreo cookies crumbs with the melted butter, spread them onto the base of the baking tin and press with the back of a spoon to ensure the crumbs are evenly spread out. Store the cookie base into chiller for at least 15 minutes until it's hardened.

3. Using an electric mixer, mix cream cheese and sugar on high speed until creamy, then add in the thickens cream, mix well.

4. Add the jelly powder with hot water and stir until all dissolved, add into the cream cheese mixture and fold evenly using a spatula. 

5. Spoon the mixture onto the Oreo base, even the top using a spatula. Keep the cheesecake refrigerated for at least 4 hours before serving.

6. When serving, just pour the mango purée all over the cake, and enjoy your rich mango cheesecake! 

Useful Tips!
• when serving for a party, you may serve the cheesecakes in cups for better presentation. 
• to cut short preparation time, you can buy ready packed Oreo crumbs from bakery supplies store. If you are using Oreo cookies, crush them using a food processor or use a rolling pin to crush the cookies (keep them sealed in a ziplock bag). 
• make sure the cream cheese is softened before you start mixing, this is to ensure a smooth texture
• if you have the extra time, sift the purée for a smoother texture.

Bonus Recipe!

Ice Shaved Mango Dessert - "Mango Loh"

What you need:
• 1/2 ripe mango
• 10-12 ice cubes 
• 1 table spoon thicken cream 
• 1 teaspoon of lemon juice (optional)
• 1 cup ready made clear jelly or cincao jelly

Purée 1/4 mango with the ice cubes and thicken cream cream until they are well blended. Top with mango cubes and some cut jelly.

Dig in and enjoy before it melts!

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