Yakult Mango Cheesecake

Yalkult Mango Cheesecake

The other cheesecake that I made on my cheesecake-making frenzy day is the Yakult Mango Cheesecake. The recipe is adapted from Everyday Treats- Anita & Sanny @ Jam Bakery. When I first saw the recipe in the book I knew I had to try it. Can you imagine a yakult cheesecake? Yakult is my favourite (and very precious) childhood drink, which like coke and everything fizzy, is forbidden by my mum. Therefore (like all things forbidden) it holds a special place in my heart. And, being able to immortalize it in cheesecake, I think it is a fantastic idea.

The original recipe is for a yakult blueberry cheesecake but since I have such a surplus of mangoes at home, I tweaked the recipe slightly to a yakult mango cheesecake.

Serves probably 3 very hungry yakult-loving kid, use a 6 inch loose-bottom cake tin

100g crushed digestive biscuits
50g melted unsalted butter
195 cream cheese, softened at room temperature
65g granulated sugar
170g whipping cream
130g yakult (I use the purple one for a very pretty pink finish)
5 envelopes gelatin leaf, softened by submerging it in ice water
80g mango yogurt
1/2 mango, chopped to cubes

Preparation:
Prepare the tin by lining the bottom with greaseproof paper.
Mix the melted butter with the crushed digestive biscuits, pressed the mixture onto the bottom of the tin to form an even biscuit base.
Method:

1. Whisk whipping cream to soft peak form. Leave in the fridge for later use.

2. Whisk cream cheese with electric mixer at medium speed until soft and smooth. Then add in granulated sugar and mango yogurt gradually and whisk until blended.

3. Pour in yakult and mix them well with the electric mixer at low speed. If using the purple yakult, your mixture should be very purple looking.

4. Remove the softened gelatin leaves from ice water, place them in a bowl, then place the bowl over a bain marie (which is a hot water bath). The gelatin leaves should melt into its liquid state.

5. Take your whisked whipping cream out of the fridge, gently fold it into the purple cheese mixture. There, your cheesecake should take on a lovely light pink colour.

6. Pour melted gelatin into the mixture, fold gently and quickly until smooth.

7. Pour 1/3 of the cheesecake mixture into the prepared cake mould. Drop the mango cubes on top of the cake mixture. Pour the remaining cheesecake mixture over the mango cubes. Refrigerate for at least 1 1/2 hours before serving.

For decorating purpose, I sprinkled molasses sugar on the cake. I wouldn't advise you to do the same. On my way to delivering this cake to my tuition kid, the molasses sugar started to take in moisture off the cake, resulting in cracks on the otherwise smooth surface. Ahhh! Then the cake broke and fell apart at the crack lines. AHHHHH!!!!! Apart from the minor disfigurement, the yakult mango cheesecake tastes great. Rianna's mum called to thank me for the cake even. haha.

End.