Mango Yogurt Cheesecake

I have been so stressed by the happenings around me, so I made this Mango Yogurt Cheesecake to destress and at the same time, to treat those who are partly causing the stress. Funny right? Well, they have not done any harm to me except that I am stressed because they are stressed. That's Tazz, when they are stressed, I will be affected indirectly. But! If they are fine, then I will nag more and cause some stress for them. *lol*

Recipe is adapted from Fantastic Cheesecake by Alex Goh. His is with decorative sponge lining whereas I chose to use two pieces of vanilla sponge cakes.





Mango Yogurt Cheesecake
(8" cake pan)

Cake Base:
2 pieces of 18cm round vanilla sponge cake with thickness of 1.5cm each.

Filling:
250g cream cheese, room temperature
40g sugar
1 tbsp lemon juice
150g mango, diced
150g plain or mango yogurt
1-1/2 tbsp gelatin
60g water (to dissolve gelatin)
150g whip topping cream, whipped


Method:

1. Dissolve gelatin with water over a double-boiler. Keep warm and set aside.

2. Cream cheese and sugar till smooth and creamy.

3. Place diced mango and lemon juice in the blender and blend it until fine. Add into (2) and mix until well combined.

3. Add the yogurt and mix until well blended.

4. Add the cooled gelatin solution to cheese mixture until well blended.

5. Fold in whipped topping cream and mix until well combined.

6. Pour half the cheese filling into the prepared spring form pan (or cake ring) over the sponge cake. Top with second layer of sponge. Pour the remaining half of the cheese filling and smooth the surface. Refrigerate for 3 hours or until firm.




For the Cake topping:
I used 1/2 pkt of Hollyfarms Mango Dessert mixture boiled with 250ml of hot water. When cooled, have to work very fast to spread on top of the cake before it sets. Goes very well with the cake.