Mango Cheese Cake Recipe Recipe
This recipe was shared by
Neethu, a friend of mine in Kuwait. You can make this in a spring form pan and
cut it into wedges before serving or you can make it in individual dessert
glasses. This time I made it using my small cake rings and it came out looking
very pretty :).... For the first layer I baked the sponge cake in a jelly roll pan
as I was planning to assemble it using small cake rings.
- Alternatively, you can bake it in a square or spring form pan.... For the cake
- base you are free to use store bought sponge cake, eggless cake or ready to
- make cake mix.... For cream cheese I used Kiri cream cheese but you can use any
- brand you prefer.... Substitute mango with fresh strawberry jelly and pulp and
- you will get a beautiful pink cheese cake.... Do try this easy Mango Cheese Cake
- this Valentine’s Day and let me know how you like it.....
- Mango Cheese Cake Recipe
- First Layer:
- Sponge Cake Base:
- Ingredients:
- 1 cup all-purpose flour
- ¼ cup butter, at room
- temperature
- 1/3 cup granulated white sugar
Method:
Preheat oven
to 350°F/180°C and place oven rack to middle position. Butter, or
spray with a nonstick cooking spray, the bottom and sides of a jelly roll pan.
In a bowl whisk together the
flour, baking powder, and salt.
In bowl of electric mixer, or
with a hand mixer, beat the butter until soft. Add the sugar and beat
until light and fluffy (about 2-3 minutes). Add egg and beat well. Scrape down the
sides of the bowl. Add the vanilla extract and lemon zest and beat until
combined. With the mixer on low speed, alternately add the flour mixture and
milk, in three additions, beginning and ending with flour.
Spread the batter into the
prepared pan and smooth the top with an offset spatula. Bake in preheated
oven for about 15 - 20 minutes, or until a toothpick inserted in the center of the
cake comes out clean.
Cool the cake in its pan on a
wire rack for 10 minutes. Then place a wire rack on top of the cake pan and
invert, lifting off the pan. Once the cake has completely cooled cut out
rounds to fit your cake rings.
Second Layer:
Cheese Cake Filling:
Ingredients:
Cream Cheese- 100 gms (I used
Kiri Cream Cheese)
Thick cream – 250 ml (I used KDD
thick cream)
Mix mango jelly according to the
package instructions and keep aside at room temperature.
In a blender beat together cream
cheese, dream whip powder, thick cream and mango jelly mixture until it is well
combined. Pour this mixture evenly on top of the cake layer in the cake rings.
Refrigerate until set.
Third layer:
Mango Sauce:
Ingredients:
Fresh or frozen Alphonso Mango Pulp
– 1 cup (at room temperature)
Method:
Soak gelatin in mango pulp for 10 minutes. Microwave the soaked mango pulp- gelatin mixture for 30 seconds. Mix well until gelatin is dissolved.
When the mixture becomes cold carefully spoon on top of the cream cheese mixture and refrigerate.
Decorate with chocolate and mint leaves.
Here is a recipe card for you to keep :)...