Saturday 4 March 2017

Mango Tofu Cheesecake and Cheese Tart

My darling girl turned 9 yesterday. As it's the mango season and she absolutely loves mangoes, I've decided to make her a Mango Tofu Cheese Tart to surprise her on her birthday.

She absolutely enjoyed the cheese tart and gave it her big thumbs up!!

To my girl, our wish for you remains as always - Daddy and mommy wish you a life that is always full of love, laughter, good health and good fortune. May your days be always filled with full of blessings and joy! Love you always, little one...

I also made a Mango Tofu Cheesecake for my dear brother who celebrates his birthday today. Happy Birthday, bro! May you be blessed with life's richest blessings everyday!

Mango Tofu Cheesecake and Cheese Tart
makes a 7" cheesecake and a 5" cheese tart

For the Base
220g oreo cookies with cream, crushed into fine crumbs
60g melted butter

1. Line the base of the 7 inch round pan removable base and 5 inch tart pan with baking paper. Set aside.

2. Mix biscuit crumbs & melted butter together in a mixing bowl. Press the biscuit crumbs firmly with the help of the back of a spoon onto the base of the prepared pans. For the tart pan, press the biscuit crumbs up the sides of the tart pan as well.

2. Chill in the freezer for 30 minutes.

For the Cheese Layer
250g cream cheese, softened at room temperature
150g smooth silken tofu
65g icing sugar
200g mango puree
200g diced mangoes
100ml water
2 tbspn gelatine powder

1. Add gelatine powder to the water and let it sit aside for about 8-10 minutes to allow the gelatine to bloom. Then warm up the gelatine mixture over low heat until all dissolved. Set aside.

2. With an electric mixer, beat cream cheese and silken tofu together. Add in icing sugar and continue to beat until smooth and creamy.

3. Add in gelatine mixture to the tofu cheese mixture and mix well.

4. Add the mango puree and diced mango to the tofu cheese mixture and mix well with a spatula.

Additional Ingredients:
Some diced mangoes, strawberries and blueberries for decoration

1. Pour the cheese mixture onto the prepared chilled crust and level the top with a spatula and tap the pan lightly on the table top to remove any trapped bubbles.

2. Chill for at least 3 - 4 hours or overnight to set.

3. Unmould and decorate as desired.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...