Passion (mango) Fruit Cheese cake

Saya ikut resepi di bawah dari blog ini betul-betul. Biasa saya cuba mengelat dengan menggunakan bahan lain. Tapi saya tahu dengan kek serta biskut, tak boleh main ngelat. Nanti kek tak rasa sedap atau macam2 tulah yang kena!. Cuma, akhirnya saya ngelat jugak kat bahagian topping sebab saya tak berjaya cari gelatin dan passion fruit. Kalau ada pun sangat mahal, jadi saya buat agar2 biasa untuk hiasan atas kek.

Benda baru, kali ini saya cuba gunakan food processor untuk menyediakan kek ini. Sebabnya saya tak mahu over beat kek ni. Disamping itu saya memang tak pernah guna food processor saya untuk buat kek. Hasilnya saya puas hati, tak banyak karenah food processor, malah dari kaedah nak kisar mangga kepada bahan setrusnya, saya hanya tukar bilah pengisar kepada pengadun kek dalam bekas yang sama! Memang saya sangat impress dengan food processor! Kali ini saya tak ambil gambar masa membuat kek sebab saya baru cuba untuk kali pertama. Nervous sangat, takut salah step. Tapi saya tetap sediakan gambar end resultnya. Tentu sekali saya akan verdict rasanya sekali.

Untuk rujukan saya masa akan datang;

Ingredients

  • For the cheesecake:

  • Oil, to brush pan
  • 75g diced fresh ripe mango (about 1/2 mango)
  • 120ml passion fruit juice
  • 450g cream cheese, at room temperature
  • 225g sugar
  • 2 tbsp Greek or drained yoghurt
  • 1 tbsp cornflour
  • 2 large eggs, at room temperature
  • 3 large yolks, at room temperature
  • 1 tsp finely grated lime zest
  • 1 tsp fresh lime juice
  • For the topping:

  • 120ml passion fruit juice
  • 1 tsp fresh lime juice
  • 1.5 tsp powdered unflavoured gelatine
  • 2 tbsp sugar
  • Pulp and seeds from a fresh passion fruit
  • For the mango coulis:

  • 60ml passion fruit juice
  • 75g diced fresh mango (about 1/2 a mango)
  • 0.5 tsp fresh lime juice
  • 2 tbsp sugar
  • Special equipment: 20-cm springform pan

Method

1) Position a rack in the middle of the oven and preheat the oven to 165C/Gas 3. Brush an 20-cm springform tin with a light coating of oil.

2) Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt and cornflour, pulsing to combine. Add the eggs and yolks, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared tin.

3) Bake the cheesecake until the outside of the cake is set but the centre is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close the door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimises the risk of the dreaded crack in your cheesecake.

4) Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.

5) Meanwhile make the topping. Put about half the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatine over the surface. Don’t stir. Set aside until the gelatine “blooms” about 1 minute.

6) Boil the remaining passion fruit juice and all the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatine mixture until smooth. Refrigerate until it just begins to set, about 20 minutes.

7) Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.

8) To make the mango coulis, puree the passion fruit juice, mango, lime juice and sugar in a food processor.

9) Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wiping dry before slicing each piece. Serve with mango coulis.

p/s; Hari ini telah merasa kek ni. Memang sedappppp!!! Lagi2 sebab ada mango coulis tu. Saya cukup suka masam2 dan manis kek ni. Hubby pun kata sedap cheese cake mangga nih!! Hahaha konfem lah perisa mangga sebab passion fruit hanya berapa persen je masuk dalam kek ni!!

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2 responses to “Passion (mango) Fruit Cheese cake

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