The rosettes on this Mango Yogurt Cheesecake are slightly different – you absolutely must learn how to make them!
Mango cheesecake is a classic, and almost every baking newbie will try making one.
Today I'm sharing a recipe that incorporates mango curd into a standard cheesecake, offering a combination of the richness of cheese and the refreshing lightness of the curd. As a foodie, you absolutely must try this!!
Mango Curd Cheesecake / Recipe
Mango Curd:
Gelatin sheets: 3g Milk: 70g Heavy cream: 70g
Sugar: 15g Vanilla extract: 3g Mango: 70g
Mango Puree:
Mango: 180g Lemon juice: 10g Sugar: 60g
Cake Base:
Digestive biscuits: 80g Butter: 35g
Cheesecake:
Cream cheese: 200g Plain, unsweetened yogurt: 40g
Vanilla extract: 2g Lemon juice: 5g Gelatin sheets: 4g
Mango Puree: 140g Heavy cream: 120g
Mold size: 6-inch mold
1. Mango Curd
▲In a saucepan, pour in milk, heavy cream, and sugar, bring to a boil over medium heat until the milk mixture bubbles slightly at the edges. Dissolve the sugar completely. Then add vanilla extract and cold, softened gelatin, stirring until dissolved.
▲Let the milk mixture cool before pouring in the blended mango pieces.
▲Finally, pour into a 12CM diameter mousse ring and refrigerate for 1 hour. Seal the bottom of the mousse ring with plastic wrap, and secure it with a rubber band.
2. Mango Puree
▲Combine mangoes, lemon juice, and sugar in a food processor, blending until smooth and free of particles.
▲Then pour into the saucepan, heat over low heat while stirring the mango until slightly thickened, and when the mango juice bubbles vigorously, turn off the heat and cool.
▲This mango puree can be used in any pastry or cake!
3. Cake Base
▲Pour melted butter into crushed digestive biscuits and mix thoroughly. Pour into a 6-inch mold and press and level firmly, then refrigerate.
4. Cheesecake
▲Pre-soften the cream cheese by letting it sit at room temperature.
▲Then, gradually add the plain, unsweetened yogurt, vanilla extract, lemon juice, and mango puree, blending until fully incorporated and uniform. (Don't pour all the mango puree in, leave some for decoration.)
Mix thoroughly and pour into the melted gelatin sheet liquid, and stir for a while to ensure that the gelatin liquid is fully incorporated.
▲Finally, whip heavy cream to 50% overrun (with slight texture) and fold it in. That's it!
5. Assembling the Cake
▲Pour 1/3 of the mango cheesecake mixture into the biscuit mold.
▲Remove the mango curd and place it in the middle of the mold, using a knife to create a circular mold.
▲Then pour the remaining mango cheesecake mixture.
▲Put the remaining mango puree into a piping bag and squeeze out small circles, covering one circular mold.
▲Then use a toothpick or bamboo skewer to slide back and forth, creating a floral pattern, which prevents it from looking monotonous.
Once the cake is finished, refrigerate for 4 hours or more.
After refrigeration, demold, and dust with frozen mango pieces or other decorations, and it's done!
A light yellow color with mango, with mango jam made into exquisite patterns, this cake is definitely different from other mango cheesecakes!
Cut a slice, the curd coated with mango pieces is delicious!
Refreshing mango curd, full of mango flavor cheese, silky smooth texture, fantastic!
