Chilled Mango Cheesecake

Ingredients:-

Sponge
110g cake flour
1 tsp baking powder

70g corn oil

5 egg yolks

85g water

1/2 tsp vanilla essence

5 egg whites

1/8 tsp cream of tartar

110g sugar

Mango Filling
200g cream cheese
1/2 tbsp mango essence

1/2 tbsp vanilla essences
55g sugar
200g mango puree

1 tbsp gelatin
3 tbsp boiling water

200ml whipping cream
2 tbsp icing sugar

200 - 300g fresh mango (cubed)

Mango Puree Topping
100g mango puree
2 tsp gelatin
3 tbsp boiling water


Method:-

To make sponge.
1)Preheat oven to 180C. Lined base of a 8-inch square cake tray.
2) Beat egg yolk till foamy then add in oil, water and vanilla essence. Sift cake flour and baking powder before adding into egg yolk mixture. Mix well till batter is smooth.
3) Whisk egg whites with cream of tartar at until formy. Add sugar slowly and continue to whisk on until stiff peaks.
4) Take some of the egg white mixed into the egg yolk batter. Fold well, then pour everything into the egg white. Fold mixture well.
5) Bake at 180C for about 25 - 30 mins.
6) When done, run a knife along side of the tray to loosen the side then remove cake from tray immediately onto a baking paper.
7) Allow to cool for awhile before turning it over and remove the baking paper. Cool completely before slicing the sponge into 3 layers horizontally.

To make mango filling.
1) Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
2) Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later. Heat it up in the microwave for about 8 - 10 sec if it cools off.
3) Cream cheese, sugar, and essence together till smooth and creamy.
4) Add the warm gelatin solution to mango puree and blend well.
5) Stir mango puree mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces.

To assemble cake.
1) Place a 7 - inch cake ring over a cake board. Place a layer of sponge at the bottom (trim the sides so that sponge is slightly smaller than the ring).
2) Pour 1/3 the cheese mixture onto sponge. Spread out evenly.
3) Place 2nd layer of sponge and pour another 1/3 of cheese mixture over. Spread out evenly.
4) Place the last layer and pour the remainder cheese mixture in. Spread evenly. Run a knife along the side to even out mixture along the side. Chill for at least an hour before doing the topping.

Add on mango puree topping.
1) Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Spread evenly and chill for at least 3 hours before serving.


Note:-

1) You can add on thin slices of mango on top of the cake before pouring the topping to give more mango to chew on.
2) To remove the cake ring, place a thin knife in a cup of hot water. Dap dry the knife and slice along the edges. Keep repeating till all sides are 'cut'.
3) For mango puree, I've used ready made ones bought from Phoon Huat.