Tuesday, April 5, 2011

Mango Cheesecake

I think I am suffering from cheese fever again... I couldn't stop thinking of cheesecake all day long.. In the end, I just couldn't resist myself any longer and started to walk into the supermarket to buy all the ingredients I needed to make this delectable mango cheesecake.
Would you believe me if I were to tell you that this is my own recipe... ha ha...I got my idea from food bloggers and cookbook before I gain confidence to start to start writing the recipe and then start baking it.. ha ha... it was really fun.. having to do a cross check here and there...

I couldn't help but to marvel at the smooth texture of this wonderful cheesecake... then it is not a perfect one, it does have something in it that makes it very comforting and creamy sitting on a biscuit base...

Eating this cake is such a treat... its richness and creaminess just entice you to keep indulging in them pieces after pieces... ha ha... hence forgetting about the expanding waistline in a few days' time.... ha ha

Here are some important notes if you want to bake your own cheesecake: (adapted from - about.com)

1. Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.

2. To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.

3. Mix filling only until combined. Don't over mix.

4.Use a spring form pan so that the sides can be removed.

5. Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.

6. Place spring form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.

7. Place a shallow pan of water in rack below cheesecake to keep oven moist.

8. Don't open oven door while baking.

9. A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.

10. Cool slowly (about an hour) on a wire rack, away from any drafts.

11.Store in the refrigerator, loosely covered, for up to four days. The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.

12. Garnishing a cheesecake should only be done within 1 to 3 hours of serving. Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.

13. Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer. Thaw frozen cheesecake overnight in the refrigerator.

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