Wednesday 16 July 2014

Healthy Non-Bake Mango Cheesecake 免烤芒果芝士蛋糕健康食谱 (中英食谱教程)

Wordless Wednesday......

Non-Bake Healthy Mango Cheesecake 

Ingredients 食材:

150g graham/digestive biscuits, finely crushed
60g unsalted butter, melted


100ml water
15g gelatin powder
250g Philadelphia cream cheese, soften at room temperature
65g caster sugar
200g greek style yogurt
200g mango puree (cut mango into small pieces, put in blender to make puree)
200g diced mangoes

150克 全麦/消化饼,压碎
60克 无盐奶油,融化

100毫升 水
15克 明胶粉
250克 奶油奶酪,
65克 细砂糖
200克 希腊式优格
200克 芒果泥(芒果切成小块,放入果汁机搅)
200克 芒果粒


1. Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for half an hour.


2. Measure water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water.
(I put directly over my Brandt induction hob using ultra low heat)  Stir with a spoon till gelatin melts, set aside to cool.  

3. With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt and beat till fully incorporated. 


4. Add the mango puree and diced mango to the mixture and mix well with a spatula. Pour the mixture into the chilled crust. Smooth the 
surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 4 hours before consumption. Decorate as desired. 
4。加入芒果泥和芒果粒, 用橡皮刮倒搅拌均匀再倒入饼模里,用刮刀抹平表面,轻轻在桌台上敲几下。冷藏至少4小时就可享用。 

All set and ready for decoration! 

Thanks to my friend Bee Bee who experimented and shared this recipe with me. 

Love my mango cheesecake with chunks of diced mangoes in every bite! Yummy!! 
You may also like to try the following Non-Bake Cheesecakes which uses 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes. 

您或许也会喜欢部落格的其他简易健康免烤芝士蛋糕, 有些是用嫩豆腐做的,有些是用优格(酸奶)做的。点击“”或以下的照片看食谱。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you.”

© Copyright 2014  


Victoria Bakes said...

look at the chunks of mango in that cheesecake!!! can we ever find a cake sold outside full of goodies in it? only from the baking tai tai! share share ^^

noobcook said...

I love no-bake recipes! your cheesecake look really delectable!

ann low said...

Hi Cheryl, Your cheesecake looks so yummy with load of mangoes. Can keep a slice for me?

向日葵葵 ~ Sunflower Grace said...

This cake looks so scrumptious.

Baking Taitai said...

No problem Vic, I will add in double the mango chunks, just for you! ;)

Baking Taitai said...

Thanks Wiffy, this non-bake cheesecake recipe is my favourite!

Baking Taitai said...

Thank you Ann, sure I'll give you more than a slice, as one is simply not enough! This 8 inch cake can be finished by my 2 kids and I all within the day..haha!

Baking Taitai said...

Thank you flossolis, wanna try a piece? ;)

Karen Luvswesavory said...

Hi Cheryl, my kids like mango + cheesecake ^-^ I'm lazy to make for them ... hee hee ... can I tabau some of your yummy mango cheesecake?

Zoe said...

Hi Cheryl,

I like what you said regarding copyright issue. I have problems too with someone copy and paste some of blog posts with my photo and claim as theirs... Not fair!!! Hope that karma gets them.

Like how you made your mango cheesecake with the most possible lightest options :D


Baking Taitai said...

Sure Karen, come come.. help yourself!

Baking Taitai said...

Zoe, it's really unfair when the thief bloggers steal our blog posts and gain readership to their blog effortlessly...don't they realise how much time and effort we have spent on our blog post? :(
This mango cheesecake is really light and refreshing, do try it and I guarantee you'll like it. :)

Anonymous said...

Hi Cheryl, may I know for baking chiffon cakes and sponge cakes, is it possible to use olive oil instead of canola oil? Thanks:)

Baking Taitai said...

Hi, (can't address you as you did not provide your name)
Yes you can substitute but olive oil is a strong flavoured oil and you will actually taste it in your cake and not sure if the strong olive taste will complement with whatever you are baking. I personally prefer to use canola and sunflower oil which are mildly flavoured and will not affect the taste of cake.

lena said...

even if isnt healthy, i would still want a slice...looks very appealing !

LY said...

This is one of my all time fav!! :)

Baking Taitai said...

Thanks Lena, one slice is simply not enough for greedy me so must make healthier version then I can eat with less guilt! ;p

Baking Taitai said...

Exactly sis LY, I can never have enough of this! ;)

Unknown said...

hi! wanna ask if i could use normal plain yogurt to substitute greek style yogurt?

Baking Taitai said...

Hi Huih Huih, yes you can but plain yogurt is more watery as compared to Greek yogurt which is thick and creamy in texture, you may have to adjust the gelatin powder accordingly.