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Recreate this mango yogurt cheesecake without the use of an oven.

Photo courtesy MASA’s Cooking ABC

From the Bachelor’s kitchen: Mango Yogurt Cheesecake

By Samuel Cheng

Published 11:55 PST, Fri December 8, 2023

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The subject of food and drinks have been a universal language across cultures and nations around the world. The Richmond Sentinel shares delicious food and drinks recipes that anyone can make in the convenience of their own home.

Today, we share the recipe of mango yogurt cheesecake.

Utensils:

• a 7-inch removable bottom cheesecake pan (6-inch and 8-inch pans are also acceptable)

• mixing bowls

• a blender

• a whisk

• an icing bag (optional)

• a pot

• a heat-resistant bowl

• 1 ziploc bag

• plastic wraps

• 1 rubber spatula

Ingredients:

• gelatin sheets: 8 grams

• digestive biscuits/Graham crackers: 7 pieces (about 85 grams)

• unsalted butter: 40 grams

• mango: 1 (can be substituted with canned peach or other fruits)

• cream cheese: 200 grams

• icing sugar: 40 grams

• unsweetened yogurt: 250 grams

• whipping cream: 80 mL

Steps:

1. Soften the 250 grams of cream cheese by taking it out of your fridge 30 minutes to an hour prior to making the recipe.

2. Place 8 grams of gelatin sheets in cold water for about 10 minutes for it to soften up (Note: If you are using vegetable gelatin or agar-agar, reduce the amount to 4 grams. Please keep in mind by substituting gelatin with vegetable gelatin or agar-agar, the texture of the cheesecake will become slightly crispier)

3. Place 85 grams of digestive crackers or Graham crackers in a ziploc bag and crush them into small, fine crumbs.

4. Pour the cookie crumbs into a bowl and add 40 grams of melted unsalted butter.

5. Mix well before pouring the butter-crumb mixture into the 7-inch cake mold. (Note: 6-inch and 8-inch pans are also acceptable, the cake will just be of different height)

6. Evenly spread the buttered crumbs across the bottom of the cake pan and press down firmly with other utensils such as a small glass to create the crust of the cheesecake.

7. Place the cake pan in fridge to further harden the crust.

8. Wash and peel the mango. Cut half of the mango into slices and place them on a paper towel for it to absorb the excess liquid. (Note: Feel free to use your favorite fruits in this step)

9. Cut the remaining half of the mango into chunks and place them into a blender to make mango purée.

10. Pour the mango purée into an icing bag and set aside. (Note: If you do not have an icing bag, simply set the mango purée aside)

11. Check to see if the gelatin sheets have softened up. Once softened, place the gelatin sheets on top of a pot of boiling water for it to melt into liquid.

12. Pour the melted gelatin into a separate bowl when it is fully melted.

13. Check to see if the cream cheese has softened up.

14. Once softened, put the cream cheese into a mixing bowl and whisk it until it becomes smooth without any chunks.

15. Add 40 grams of icing sugar to the cream cheese mixture and mix well.

16. Add 250 grams of unsweetened yogurt, mix well and set aside. (Note: Be sure to add the yogurt a little at a time while mixing it to prevent the cream cheese from forming chunks)

17. Pour 80 grams of whipping cream in a separate mixing bowl.

18 Whisk until the whipping cream mixture becomes a mayonnaise-like consistency.

19. Scoop and ladle full of the cream cheese mixture into the bowl of melted gelatin and mix well.

20. Pour the small bowl of cream cheese-melted gelatin mixture back into the main cream cheese bowl and mix well. (Note: Make sure that the melted gelatin is fully incorporated with the cream cheese)

21. Pour the whipping cream mixture into the cream cheese batter and mix well.

22. Take the cake pan out of the fridge and pour about half of the cream cheese-whipping cream batter into the cake plan.

23. Spread the batter out evenly across the cake pan.

24. Gently place the sliced mangoes in a spiral pattern across the cake pan.

25. Pour the remaining batter into the cake pan and spread evenly. (Note: Pour the batter slowly as the mango slices may move and shift out of position)

26. Cut a small hole in one of the corners of the icing bag and drizzle the mango purée onto the top of the cheesecake to create a pattern of your desire. (Note: If you did not use an icing bag in the previous step, simply spoon the mango purée and use a toothpick to carve out a pattern of your desire)

27. Cover the top of the cake pan with plastic wrap.

28. Put the cake pan into the fridge and let it sit overnight.

29. Take the cake pan out of the fridge and remove the plastic wrap.

30. Carefully remove the cake from the pan by utilizing the removable bottom of the cake pan. (Note: Proceed this step with patience and care as this crucial step will determine the final outlook of your cheesecake)

31. Once the cake is removed from the pan, use a knife to gently move the cake onto a plate.

32. Cut the cake into desirable slices and serve.

Voila. A delicious mango yogurt cheesecake is ready for you to share with family and friends. For the full recipe, please visit youtube.com/watch?v=R0oHaJRBf88