Friday, 20 July 2018

Mini Mango Cheesecakes.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

During Ramadan, I thought it would be a good idea to bake 72 mini cheesecakes.
I wanted to gift an Iftar sweet treat to family and friends.
And because it was boiling hot, I wanted something that could be served cold. Cheesecake immediately came to mind. It's best served chilled and could be perfectly portable if I made mini ones.
I decided to make baked cheesecakes. Baked ones would set up better than their no-baked counterparts. I mean, I could have put gelatine in the no-bake ones but I didn't have any practice with doing them and let's be honest, now wasn't the time to experiment.

So, baked cheesecakes it was then. Now, which flavours to bake. I wanted to make three types. Starting with the classic vanilla which I would top with strawberries. Then, a decadent Nutella version for all the chocoholics out there. And for the third, I eventually decided to go for mango. It is mango season after all. Nothing says Summer in our house like the entire shelf in the fridge dedicated to sweet alphonso mangoes from Pakistan.


Here we are then, mini mango cheesecakes. They start with an easy biscuit base. The filling is of course, full of mango flavour. I used a tinned mango pulp because it was convenient but feel free to blend up your own with fresh mangoes. Once baked and chilled, I finished the cheesecakes with freshly whipped cream and plenty of diced sweet mango. The perfect Summer treat!

A Simple List of Ingredients:
1. Digestive Biscuits
2. Butter
3. Cream Cheese
4. Caster Sugar
5. Double Cream
6. Tinned Mango Pulp
7. Eggs
8. Whipped Cream
9. Mangoes

Bismillah, let's begin!


Start by putting the oven on to 180C or Gas Mark 4. Take two 12-hole cupcake tins.


Line the tins with paper cupcake cases. You can just grease each hole with butter if you prefer and leave out the cases. I like to use cases and then take them off before serving.


These are baked cheesecakes but like their no-bake cousin, they still begin with a biscuit base. I used digestives but you can also use Hob Nobs or even gingernuts which would go really well with the mango flavour. Why did I only think of those now?! 😒


Anyway, take 250g Digestive Biscuits.


And, blend until they're crumbs.


I used a food processor for this but you can also just bash the biscuits in a plastic food bag.


Next, pour in 90g Butter which has been melted.


Blend until the butter and biscuits are well combined.


Divide the mixture between the cases - about 1 tablespoon for each one.


Use a small spoon or the bottom of a measuring cup to press each base down into its case.


And, bake the biscuit bases for 5 minutes at 180C or Gas Mark 4. Set aside until needed.


Now, for the mango cheesecake filling. Turn the oven down to 150C or Gas Mark 2. In a large bowl, place:
500g Cream Cheese, at room temperature
180g Caster Sugar


Beat the two with an electric mixer until well combined.


Pour in 60ml Double Cream.


Time for the mango pulp! I used tinned but you can also blend up fresh, ripe mangoes too.


Pour in 340ml Tinned Mango Pulp.


Beat well until everything is mixed in.


Finally, drop in 2 large Eggs, beating well after each addition.


The filling is ready! Time to divide between our cases.


I put about 2 tablespoons into each case.


When you're ready, bake the cheesecakes at 150C or Gas Mark 2 for 25-30 minutes until the centres are almost set.


They're done when the edges are set but the middle is still a little wobbly. As they cool, they will set up completely.


Let them cool to room temperature then move to the fridge to cool completely.


Here are mine after they've been in the fridge overnight and are completely set and cold.


You can serve the cheesecakes as they are but like cupcakes, the most fun here is had when decorating them.


To go on top, I whisked up Double Cream until it had soft but stiff peaks.



And, popped it into a piping bag fitted with a star nozzle.


I also sliced up some Fresh Mango to go on top.


Let's pretty up these cheesecakes!


You can just pipe on mounds of whipped cream or ...


... get a little creative!


Finish with the fresh mango!





Make these before the mango season is over! Enjoy!

Mini Mango Cheesecakes.

portable versions of baked mango cheesecake.

Prep Time: About 20 minutes.
Bake Time: About 30 minutes.
Makes: 24 mini cheesecakes.

Ingredients

250g Digestive Biscuits
90g Butter, melted
500g Cream Cheese, at room temperature 
180g Caster Sugar
60ml Double Cream
340ml Tinned Mango Pulp
2 large Eggs
Whipped Cream, to serve
Diced Fresh Mango, to serve

The biscuit base:
Pre-heat the oven to 180C or Gas Mark 4. Line two 12-hole cupcake tins with paper liners.
Blend the biscuits in a food processor until you have crumbs. Pour in the melted butter and blend.
Divide the crumbs between the cases - about 1 tablespoon for each one. Press down to form a base and bake for 5 minutes. Set aside until needed.

The cheesecake filling:
Turn the oven down to 150C or Gas Mark 2.
Beat the cream cheese and sugar in a large bowl with an electric mixer until well combined. Pour in the double cream and mango pulp and beat again. Add the eggs, one at a time, beating after each addition.
Divide the filling between the cases - about 2 tablespoons for each cheesecake.

Bake:
Bake the mini cheesecakes for 25-30 minutes until the centres are almost set. Cool to room temperature before moving to the fridge to cool completely.

Serve:
Pipe or spoon whipped cream over the cheesecakes and garnish with fresh mango. Serve chilled.

Keep me in your duas please, and enjoy your mango cheesecakes!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

6 comments

  1. Yum, these look amazing ma shaa Allah!

    ReplyDelete
  2. Salaam, which cream cheese do you use?

    ReplyDelete
    Replies
    1. Wasalaam, I usually use Aldi's own brand cream cheese - they call it soft cheese.

      Delete

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