Mango Cheese Cake . 芒果芝士蛋糕

                               Mango Cheese Cake . 芒果芝士蛋糕

I told my helper that I would prepare a mango cheese cake as the cream cheese we had was stuck in the freezer by her accidentally and we had mangoes in the fridge. And I asked her to help prepare the crusty cake base using crackers. I thought there were still crackers home, but it’s not. No problem. We could always use something to substitute crackers, like using cookies….Just crush the cookies till fine and mix with melted butter, and press over the base of a spring form mold and chill until firm, about 30 minutes, that’s it. And this time, my helper grabbed an 18cm mold.

It’s about time to prepare the fillings, I took out all the ingredients, but found that the cream cheese which I supposed to need 500 grams for the layered mango cheese cake only having 200 grams left….my helper used 300 grams baking another cheesecake earlier….hahaha, I was late….it was not a big issue, but still, I needed to find a way to enlarge the volume of the cheesecake filling, 200 grams frozen cream cheese would not look good on a 18cm mold as it would be less thick even after I made it alive. I had to change my plan from making a layered cheese cake to a single layered, and decided to beat the cream cheese that I had till it’s fluffy, and added in two egg whites to make the cake look fuller and nicer.  There are always ways to solve problems, life should be more optimistic.

告訴家傭我想用掉她錯放到冰凍庫裡的忌廉芝士，而且家裡正好有芒果，就造個芒果芝士蛋糕吧！也請她用消化餅先造餅底，但她說消化餅用光了；沒問題，就用先前焗好的曲奇餅乾，先壓碎，再加入牛油溶液混和，一樣可以做餅底。她今次用了個18cm的脫底模。

之後家傭預備好材料，我才發覺原先要用500g的忌廉芝士只餘下200g；原來家傭早我一天用300g焗了個芝士餅，快我一步……哈哈。200g芝士實在不夠造個多層芒果芝士蛋糕，也不夠造個登樣的單層 18 cm的，但餅底做好了，好歹還是要造一個。冷凍過的忌廉芝士，怎麼打也不夠鬆厚；沒問題，加兩個有機蛋白打鬆再加入，應該就解決了問題……蛋糕一定同樣香滑好吃。有問題時想到辦法解決，問題就不再存在，做人做事向好方面想，人也就更正面樂觀了。

Mango Cheese Cake

INGREDIENTS:

Cookies, any types 150g

Butter, melted 80g

Cream cheese, at room temperature 200g

Caster sugar 40g

Whipping cream, whipped 150g

Gelatine 10g

Cold water 2 tbsp

Milk 2 tbsp

Lemon zest 1 pc

Egg white 2 pc

Castor sugar, for egg white 15g

Topping:

Mangoes, peeled and shredded  3 pc

Gelatin glaze  a little(optional)

METHOD: 

1. Crush cookies fine, add in melted butter and mix well to combine. You may use food processor to do the job, just grind biscuits, add butter and pulse to combine. Press over the base of a 18cm spring form mold. Chill for 30 minutes or until firm.

2. Cut cream cheese into cubes, use an electric mixer to beat it with sugar until smooth and creamy.

3. Whip cream until it is like soft serve ice cream.

4. Whisk the gelatin and cold water in a small bowl, put the bowl in a heatproof bowl of hot water and stir until the gelatin dissolves. Add in milk to keep it runny

5. Beat egg whites using clean utensils until peak

6. Fold in whipped cream to the cream cheese.

7. Stir 1/3 of the cream cheese mixture into the gelatin mixture, then add to the remaining mixture and mix well. Add in lemon zest, mix well.

8. Fold in 1/3 of the egg white to the mixture, then the remaining.

9. Pour the cream cheese mixture over the cake base. Refrigerate overnight or until firm

10. Remove the cheesecake from the fridge 10 mins before serving. Top with shredded mangoes and brush gelatin glaze on top. 

Remarks:

1. This mango cheese cake is mild sweet, add more sugar if you like it more sweet

2. You may use 16 cm mold instead if you want the cake look taller
3. you can use additional 100g of cream cheese to substitute egg whites if you want to, it is equally delicious 

芒果芝士蛋糕

材料:

牛油曲奇或消化餅, 壓碎150g

牛油溶液 80ml

忌廉芝士，室溫200g

糖霜40g

鮮忌廉，打起150g

魚膠粉 10g

水，室溫 2 tbsp

牛奶 2 tbsp

檸檬皮碎 1 pc

蛋白2 pc

糖霜，用於蛋白15g

飾面：

芒果，去皮和切條3 pc

魚膠溶液（隨意）

做法:

1. 壓碎餅乾，加入牛油溶液，混勻。也可用食物處理器研碎餅乾，加入牛油溶液用按按停停方法混好。壓在18cm 模底。放冰箱30分鐘至硬身

2. 忌廉芝士切粒，用電動攪拌器和糖霜打至平滑鬆軟

3. 另碗打鮮忌廉至軟雪糕狀

4. 用小碗盛著室溫水，邊灑入魚膠粉邊拌勻；再把小碗放入耐熱的熱水碗中，攪拌至溶解。加入牛奶保持魚膠液流動

5. 用乾淨的器具打蛋白至企身

6. 先把鮮忌廉拌入忌廉芝士內

7. 把1/3芝士混合物拌和魚膠溶液，再拌入剩餘的；加入檸檬皮碎，拌勻

8. 又把1/3蛋白拌入忌廉芝士中，再把剩餘蛋白拌入

9. 把蛋白芝士忌廉混合物倒入餅底，放冰霜過夜或至凝結

10.吃前10分鐘把芝士蛋糕從冰箱取出。用芒果條裝飾，芒果面掃上魚膠溶液。

提示:

1. 這芝士蛋糕是少甜版，可多加糖至各自喜愛甜度

2. 可用16cm 模，蛋糕會更高更美
3. 可用100g 忌廉芝士代替蛋白