It’s mango season! Creamy mini cheesecakes packed with mango flavour.
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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Yield: 12 mini cheesecakes
Crust
90g cookie of choice
35g (2-1/2 tbsp.) unsalted butter, melted
Line 12 cup muffin pan..
Crush cookie of choice, transfer to a bowl.
Add melted butter, mix until wet sand consistency.
Distribute over the lined 12 muffin pan.
Press down with a spoon or small measuring cup.
Bake in a preheated 350F oven 4 minutes.
Cheesecake Filling
120g mangoes (or 1/2 cup puree)
12g (2-1/2 tsp.) lemon juice
250g (1 block) cream cheese, softened
75g (1/4 cup + 2 tbsp.) white sugar
1 large egg
10g (1-1/3 tbsp.) cornstarch
30g (2 tbsp.) sour cream
5g (1 tsp.) vanilla extract
Blend mangoes with lemon juice. Set aside.
Mix the softened cream cheese until smooth.
Add sugar, mix until smooth. Don’t overmix.
Add egg, mix until smooth.
Sift in corns tarch, mix.
Add vanilla and sour cream, mix.
Fold in puree, mix until smooth. Don’t overmix.
Optional: strain mixture through a sieve to ensure a smoother batter.
Pour evenly into 12 lined muffin cups. Slide the pan back and fourth to smoothen the surface. Don’t drop the pan, since it may damage the prebaked crust.
Bake 325F 10-14 minutes. Time will vary depending on your oven. When done, sides should be set with a slightly wobbly center.
Turn off the oven, keeping the door closed for 20 mins.
Remove cheesecakes from the oven, cool to room temperature, then refrigerate 2 hrs or until chilled and firm.
Mango Jelly
30g (2 tbsp.) cold water
4.5g (1-1/2 tsp.) gelatin
120g mangoes
25g (2 tbsp.) white sugar
10g (2 tsp.) lemon juice
60g (1/4 cup) water
In a small cup add gelatin to cold water. Microwave 10-15s, stir until fully dissolved.
In a small blender, blend mango, lemon juice and sugar.
Pour into blended mango, mix until smooth. Don’t mix too fast to avoid creating air bubbles. Strain through a sieve.
Distribute over cooled cheesecakes using a spoon.
Refrigerate 1 hour or until firm.
Vanilla Whipped Cream
10g (2 tsp.) cold water
1g (1/3 tsp.) gelatin
100g (1/3 cup + 2-1/3 tbsp.) whipping cream
8g (2 tsp.) white sugar
5g (1 tsp.) vanilla
Chill bowl and beaters at least 15 minutes in the fridge.
In a small cup, add gelatin to cold water. Microwave for 10 seconds, stir until gelatin is fully dissolved. Set aside to cool at room temperature.
In a chilled bowl, whip the cream, sugar and vanilla until thickened.
Slowly add the cooled gelatin (28-29C). Whip to medium stiff peaks.
Transfer to a piping bag, pipe decorations.
Garnish
~2 mangoes (as much or as little as preferred)
10g (2 tsp.) lemon juice
mint leaves
blueberries
Chop mangoes into bite sized cubes. With a spatula, gently mix mango cubes with lemon juice.
Garnish with whipped cream, blueberries and mint leaves.