Make this mango raspberry tofu cheesecake to celebrate Mother's Day. This is a simple non-bake cheesecake. The texture is very light, probably cos I have added silken tofu to it. Nobody actually knew that there was tofu in this cheesecake till I told them. They were surprised cos they could not taste any traces of tofu in it. Instead, all they can taste is the nice combination of sweet and sourness, from the mango and raspberries. Very refreshing, try it!
Serving size: 7" round cake
7 piece digestive biscuits, crushed
50g melted butter
150g cream cheese, bring to room temperature
150g silken tofu, lightly mashed
2 tbsp lemon juice
3 tbsp fine sugar
80ml canned longan syrup (or replace with milk and add 1 more tbsp sugar)
3.5 tsp gelatin powder + 4 tbsp water (dissolved)
1/2 cup raspberry compote *
1/2 cup mango puree #
1 to 2 Thai honey mango, peeled and cut into thin slices
Instant Jelly solution: 100ml water + 1 tsp sugar (optional) + 3/4 tsp instant jelly powder
[Note: Amount of instant jelly powder to use may vary with different brand. To test whether the jelly powder used is sufficient, place a small stainless steel plate or bowl in the freezer for 5 mins. Pour a teaspoon of prepared jelly solution onto the cold plate or bowl. If the jelly firms up, it is ready to use. If it is still watery, then add a little more jelly powder]
* About 100g frozen raspberries + 1 tbsp water + 2 tbsp sugar
[Cook together till raspberries soften and break down. Cool completely before use]
# Blend fresh mango fruit and obtain 1/2 cup from it.
1) Combine crushed biscuits and melted butter. Press the biscuit crumbs onto the base of a lined 7" loose-bottom round pan or 7" cake ring. Freeze till hardened.
2) Combine cream cheese, lemon juice, fine sugar in a mixing bowl. Beat with a handheld mixer till you have a smooth batter. Add in silken tofu and longan syrup. Mix well. Finally, add in the melted gelatin mixture.
3) Divide the cream cheese mixture into 2 equal portions. Add raspberry compote and mango puree respectively to each portion.
4) Pour the raspberry cream cheese mixture onto the hardened biscuit base. Place in freezer for about 15 minutes to set the layer.
5) Pour the mango cream cheese mixture over the raspberry layer. Place in freezer for about 3 hours or till hardened.
6) Remove cheesecake from cake pan or ring. Decorate the cake with mango slices. Over here, I arranged the mango slices into a rose. Start from the centre of the cake with the smallest slice of mango. Carefully place mango slices (from small to big), slightly overlapping each other, to form the rose shape. Place the cake back into fridge to keep the cake cold.
7) Meanwhile, combine the ingredients for instant jelly solution. Bring to gentle boil or microwave it to dissolve the sugar and powder. Cool the jelly solution slightly before brushing onto the mango rose. The instant jelly should set immediately upon brushing onto the cold mango slices. Keep chill in fridge till ready to serve.
8) To serve, dip knife into hot water to cut the cheesecake into slices.
Happy Mother's Day to all wonderful mothers!