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Sunday, 5 June 2016

Japanese Mango Yoghurt Cheesecake 日式芒果优格乳酪蛋糕

A light and velvety Japanese cheesecake which carries a tinge of mango flavour. Love to eat this fruity cheesecake cold :)

Yield: one round cake in an 6" mould

All ingredients in room temperature except eggs
Using 55g omega eggs

125g cream cheese 奶油乳酪
70g mango yoghurt 芒果优格
45g unsalted butter 无盐奶油
12g honey 蜂蜜

2 egg yolks 蛋黄
5g corn flour 玉米粉
25g top/cake flour 低筋面粉

2 egg whites 蛋白
35g fine sugar 细砂糖
1 tsp lemon juice 柠檬汁

1. Grease an 6" round cake pan with a good amount of butter, or with non-stick spray. This helps the rising cake to rise smoothly.
Line the bottom with a piece of parchment paper.
Wrap the cake pan with a sheet of aluminum foil. This is to prevent the side from getting too hot which would affect the rise of the cake during baking.
Set aside.

2. Mix corn flour and top/cake flour in a bowl. Set aside.

3. Cut the mango chunks in the mango yoghurt into bit size.

4. Melt cream cheese, unsalted butter, mango yoghurt and honey over a water bath at around 50 degree Celsius. Stir till the batter becomes smooth without lumps. 
The melting process would be slow due to low temperature, try not to raise the batter temperature too high.

5. Transfers the cream cheese batter out of the water bath. When the cream cheese batter has cooled down slightly, mix in the two egg yolks.
Keep the egg whites in the fridge while you prepare the cream cheese batter. Cold egg whites easier to whip up meringue.

then followed by sieved flour mixture from (2). 

Blend into a smooth batter.
Try not to over-mix the batter.

Cover and set aside.

6. Beat egg whites in a clean and grease-free mixing bowl till frothy.  Gradually add in the fine sugar in 3 batches. Beat at medium speed till you start to see a trail starting to follow the moving whisks. Reduce the mixer speed to low, stop regularly to check whether the meringue has reached its soft peak stage.

After adding in the last batch of sugar, pour in the lemon juice at the same time, and beat at low speed as you want to avoid over-whipping the meringue.

The meringue has reached the soft peak stage. At this stage, the meringue is glossy but can still wobble if you jiggle the mixing bowl.
By using the soft meringue, the cake is less likely to crack during baking.

7. Fold in about 1/3 of the meringue to the cream cheese batter from (5), using a spatula.

8. Return the cream cheese batter to mix with the remaining meringue into a smooth batter.

9. Pour the final cake batter into the  prepared cake pan. Bang lightly against the kitchen top to get rid of trapped air bubbles.
Presence of air bubbles at the surface, tend to cause the cake to crack during baking.

10. Place the cake pan into another slightly bigger cake pan filled with about 1cm of hot water. 
Place a wire gauze at the base to prevent over-heating the base of the cake.
You can buy the wire gauze from Daiso.

11. Bake in a preheated oven set at 150 degree Celsius for about 60 minutes, at the lower rack of the oven. 

The baking is complete when the cake becomes firm and the top is brown.

12. Immediately after leaving the oven, drop the cake with the pan once onto a kitchen cloth.

Photo for illustration only.

Let the cake cools down for about
6 to 8 minutes to wait for the cake to pull away from the wall.
Remove the aluminum foil from the pan to facilitate cooling down.

After the cake has shrunk from the wall of the cake pan, jiggle the cake pan slightly to disloge the cake.

Invert the cake out to a plate, lift away the parchment paper from the base. Invert and rest the cake over a wire rack to cool.

After the cake has cool down, cover with a tall container and refrigerate for at least 3 hours or overnight.

13. Cut the cake by pressing the knife down the cake without the sawing movement. The cake is best enjoyed cold :)

Recipe adapted from 
with great appreciation :)


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