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April 23, 2012

Happy Birthday to our dear Ate Myrna

It's April once again, a time when ate Myrna celebrates her birthday with a big feast. Her request was any cake but chocolate. Well, it's about time she serve a different cake to her guests. I suggested cheesecake. It tastes so amazing and quick to prepare. She gave me the green light.

Thanks Kat for this photo!

My first attempt on making cheesecake was  on my sister's birthday.  The positive reviews from people who got to taste it made me feel confident about myself meeting her  high expectations with flying colors. I have done no-bake cheesecake in the past with different toppings. This time I want to try a different flavor.Cheesecake is good with any fresh fruit toppings anyway.

After a bit of quick thinking I opted  for a summery taste. Mangoes are in season. I might as well take advantage of its abundance while they are  cheap. And to give  mango a flavor boost, I decided to mix   passion fruit juice. These two are an amazing combination.

I adapted this recipe from the blueberry cheesecake I made months ago. In place of blueberry , I  used
 mango and passion fruit puree and the result was just as nice.

For the crust:
3 cups  digestive biscuit, crushed
2 tablespoon sugar
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
200 g softened butter
2- 3 teaspoons lemon juice

Combine crushed digestive biscuit, sugar, cinnamon powder, and nutmeg. Rub in the butter. Then add the lemon juice. Mix well. Press the mixture in the base of 23 cm spring form pan. Chill.

For the mango passion-fruit cheesecake filling :
500 g cream cheese
3/4 cup condensed milk
2 cups whipping cream
4 TBSP icing sugar
300 g mango puree
150 g passion fruit juice
16 g gelatin leaf dissolved in 6 TBSP milk
2 teaspoons lemon juice ( optional)

Slice the mangoes lengthwise. Discard the stone. Scoop out the flesh into a blender. Combine with passion fruit juice. Puree until smooth. Chill.
Whip the cream with icing sugar on high speed until soft peaks form. Chill.
Beat  cream cheese until light and  fluffy. Add condensed milk. Mix to combine.
Add  melted gelatine  into the cream cheese mixture.Mix well.  Fold in whipped cream.

Add the mango and passion fruit puree. Mix well
Spoon into pie crust. Chill for hours.

I didn't like the dull look of the cake so I made a new batch of  mango and passion fruit puree and pour it on top.The result was satisfying.

Loved the contrast of colors!

Here's the birthday celebrant!

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