Mango Sponge Cheesecake

Heh, as I got bored of eating the plain old sponge cheesecake, someone suggested ‘hey why not add a little flavour to it?’ Well, one of my lovely baking buddy made us a no bake mango cheesecake and it was absolute delicious (although she did complain she added too much gelatin and made the base abit too hard to bite).


But I got myself and oven! And yes I decided to fully utilize it. My other half loves Japanese sponge cheesecake so off I went.

The thought of being health conscious has always been there so the proud past of this recipe is that it’s much healthier than the normal Japanese sponge cheesecakes. I replaced the milk and lemon juice for yogurt as it gives the same tangy smooth flavour (as well as I wanted to incorporate as much mango flavour as I can).

Makes an 8” cake

  • 125g cream cheese
  • 75g sugar
  • 35g flour
  • 10g cornstarch
  • 1 tsp vanilla essence
  • 1/2 tsp mango essence / extract
  • 60ml blended mango juice (less water the better) or 100ml mango yoghurt
  • 25ml oil
  • 4 eggs
  • Pinch of salt

  1. Follow my Japanese sponge cheesecake post
  2. Bear in mind: to fill the water bath as minimal as possible as the cake batter will cook much slower if there’s too much water in the bath.
  3. For a small convectional oven, bring the temperature to 100degC


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