Wednesday, 30 July 2014

Oreo Mango Non-Bake Cheesecake

It's Summer! Hot! Super hot! And it's also the time where mangoes are plentiful. Did you realize in recent years there are many jumbo mangoes around? This size is perfect when you want to decorate your cakes by slicing out more flesh out of it.

Here's a non-bake cheesecake using mango, modified from Christine's Recipe.

120g Oreo cookies
70g butter, melted
250g cream cheese, room temperature
55g caster sugar
150ml thickened cream/ whipping cream
2 tsp gelatine powder
30ml hot water
1 big ripe mango, peeled
Lemon juice or essential oil (I only use Young Living essential oil that is safe for ingestion)
Apricot jam (Orange marmalade works too) & hot water to glaze

  1. Remove the cream sandwiched between the oreo cookies and process the cookies in a food processor/blender until finely crushed. Add melted butter to combine and transfer the crushed cookies mix to the base of a spring form pan. Use a spatula to press them firm and chill in freezer for 15 mins or until firm. 
  2. Stir the gelatine powder in hot water until the gelatine dissolves. (Remark: If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water. It helps the gelatine to dissolve easily and quickly.)
  3. Use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Add lemon juice/ essential oil. Mix in the cream using slow speed until combined. Pour the gelatine mixture in and mix well. Pour the cream cheese mixture over the biscuit base. Tap the pan firmly on the table to level it or release some trapped bubbles. Refrigerate until firm or overnight.
  4. Remove the cheesecake from the fridge 15 minutes before serving. 
  5. Cut the mango into cubes, set aside. For the balance of the mango flesh, pour into blender with some lemon juice/ essential oil and blend them well.
  6. Spread the mango puree onto the cheesecake and arrange the mango cubes on top.
  7. To glaze, microwave (20secs) 1 tsp of apricot jam and hot water, wait till it is slightly cooled and brush onto the fruits using a pantry brush.

For essential oil I only use Young Living brand, here's the website:
Lemon (Citrus limon) has a strong, clean, purifying citrus scent that is revitalizing and uplifting. It consists of 68 percent d-limonene, a powerful antioxidant. It is delightfully refreshing in water and may be beneficial for the skin. Lemon essential oil is cold-pressed from the rinds of lemons. Jean Valnet MD estimated that it takes 3,000 lemons to produce one kilo of oil. In his book, The Practice of Aromatherapy, Valnet wrote that lemon is a tonic for supporting the nervous and sympathetic nervous system. Lemon has an approximate ORAC of 6,619 (TE/L). TE/L is expressed as micromole Trolox equivalent per liter.

With a birthday tag, it's ready to be delivered as a birthday cake :)