Mango cheesecake

I ate my first cheesecake at age 16 in Ipoh and was hooked. Never tried making it tho as the thought of it was daunting.







Two weeks ago, bought my first cream cheese from Cold Storage. It sat in our fridge and stared at me everyday. So yesterday finally, the time was here. Before i could change my mind, i whipped up a yogurt butter cake for the base.

250gm Tatura butter
100gm castor sugar
3 medium eggs
1 cup sweetened yogurt (i used peach flavoured)
300gms flour.

Cream butter and sugar. Break in eggs, dump in half flour, then the whole yogurt then the rest of flour. Bake. When cool, slice cake into half. You can eat the top half if you want or you can layer the cake. I didnt bother halving the ingredients la which would have been a smarter move. Anyway...for the creamcheese mix:-

250gm creamcheese
400ml whipping cream
30gms sugar
A cup Alphonso (or any) mango pulp
3 Chukanan (or any) mango diced (2 cups)
1 1/2 tbsp gelatin or i used mango jelly mix, dilute in half cup hot water just before you pour in finally so it wont jell.
1 tbsp lime (or lemon) juice, adjust the tang to ur taste

Whip creamcheese with sugar. Whip cream separately till it thickens. Combine both, the pulp, lime juice and jelly mix. Arrange the diced mangos on top of bottom layer cake. And pour cream cheese on top and freeze overnight.

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