Posts tagged ‘cheesecake’

September 7, 2010

Recipe: Mango and Passionfruit cheesecake.

Now as a self-confident cheesecake-baker, which means 3 successful cakes in a row, I started to experiment. Sometimes I read the “Cheesecake Factory`s” menu as in inspiration, trying to not to look at the pictures as my heart would break. Cheesecakes are pretty much good with anything of course fruit wise, and when you know what you are doing, they are also rewarding and easy! Baking is fun, and the results are getting better and better with some practice. So when I had a few mangoes in my fridge, I thought why not? Mango cheesecake here I come!

But I thought mangoes by themself are not enough, I wanted something special, and also something sour. When in my cocktail cabinet I found an old bottle of Monin passionfruit cocktail base. The 2 fruits are just great together. If you don’t have any passionfruit, you could also try some blackberry or cranberry cordial, they work good as well!

ingredients

  • 2 hand-full of plain small biscuits broken into small pieces
  • 150g of melted butter
  • 600g of PHILADELPHIA creme cheese:)
  • 2 eggs
  • 2 ripe mangoes
  • 1/2 cup of sugar
  • vanilla extract
  • 1 lemon
  • 2 tbsp of sour creme
  • cold whipcreme
  • 1 fresh passionfruit or passionfruit pulp..like Monin.

Preheat the oven for 18cC. Mix the melted butter with the biscuit, 2 tbsp of sugar, vanilla, and juice of half a lemon in a bowl. Mix it well together, until it becomes soft. Lay it down equally on your cake base and put it in the oven for about 10 minutes.

In a bowl mix the creme cheese, with the sugar, and sour creme. Add the egg yolks 1 at a time, mix it well. Whip the egg whites until it becomes a nice white foam, and fold it in the creme cheese mix carefully with a plastic spatula. Add some vanilla extract, the other half of the lemon juice and the whipped creme.

Take the biscuit base out of the oven. Lay down the fruits, and pour over the cheese mix. Bake for about 20 minutes. Let it set and cool before u take it out of the base. Serve cold!

Mango and passionfruit cheesecake


Rosemary on Foodista

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August 9, 2010

My first bake cheesecake!

Ok I know, I know baking a cheesecake isn`t really a big deal. Not to mention it`s one of the easiest thing to make. But somehow, I was very unlucky with it. What happened is, when the firts, second, third time I wanted to make it, it didn`t work out for me..seriously didn`t. Because of 2 reasons. My oven was broken, and I wasn`t using the right ingredients. That time in the kitchen I was working at, the oven was warmer then it actually showed on the thermometer, with about 35C+. Also in Hungary creme cheese is a bit different from theĀ  Australian or American products. Of course there is Philadelphia, but it comes in small packages and it is kind of very expensive! So i tried a cheaper version, didn`t work of course, the base was very runny. So this runny base in an overproducing oven (We had no idea it was broken) became a burned liquid. For a while I also gave up trying, thinking my baking skills are horrible.

For a while I was experimenting with the “8 minute cheesecake”. It`s nice, but still far from the baked version experience. So, if you were ever so unlucky as I was, there`s 2 things are important when you start making your won. Good quality ingredients, and temperature! I wish i was living in a country where you can buy a bucket of Philadelphia pretty much in every store..it would be heaven I guess:) Now I know that thing is pricey for a reason. Now that this cake became a success I`m going to try to experiment with some more extreme varieties, also, it would be hard to come up with a new idea after reading the cheesecake factory`s menu.

I was shopping yesterday when I saw a stack of fresh blackberry in the store, and thought it would be fantastic for a cheesecake. Of course, even thou it turned out to be pretty good, I shopped for a 24cm cake base recipe, when at home I realised my base is 28Cm big…. so it became a bit flat, but nevermind, I`m getting there!

So, recipe!

  • 2 hand-full of plain small biscuits broken into small pieces
  • 150g of melted butter
  • 600g of PHILADELPHIA creme chesse:)
  • 2 eggs
  • a handful of fresh blackberrys
  • 1/2 cup of sugar
  • vanilla extract
  • 1 lemon
  • 2 tbsp of sour creme
  • cold whipcreme

Preheat the oven for 18cC. Mix the melted butter with the biscuit, 2 tbsp of sugar, vanilla, and juice oh half a lemon in a bowl. Mix it well together, until it becomes soft. Lay it down equally on your cake base and put it in the oven for about 10 minutes.

In a bowl mix the creme cheese, with the sugar, and sour creme. Add the egg yolks 1 at a time, mix it well. Whip the egg whites until it becomes a nice white foam, and fold it in the creme cheese mix carefully with a plastic spatula. Add some vanilla extract, the other half of the lemon juice and the whipped creme.

Take the biscuit base out of the oven. Lay down the fruits, and pour over the cheese mix. Bake for about 20 minutes. Let it set and cool before u take it out of the base. Serve cold!