Mango Tango Crumble Cheese Cake
INGREDIENTS for PASTRY
1) Biscuit Base
130-140g Digestive Biscuit/Oat Biscuit
Chopped almond/any nut (optional)
1/2 tsp cinnamon powder
130-140g melted butter
1-2 tbsp caster sugar (optional)
*is not necessary to add in the sugar if you dont like sweet
2) Sweet Pastry Base
(A)
100g softened salted butter
50g icing sugar
1/2 B size egg
(B)
190g plain flour
1tsp vanilla essence
METHOD for PASTRY
1. Beat the butter & icing sugar until light by using speed 2 & 4. Then change to speed 2 adds in the egg then change to speed 4 until well combined.
2. Change to speed 2, add in ingredient B until well combined. Next change to speed 4 for 5 second & mix into a dough (enough for 8”)
3. Grease the tray first then press the dough onto the tray by 8”/20cm round/square. Once you put the dough on the tray, use the fork to pock on the dough. Bake at 150-160℃ until it turn golden brown.
MANGO CHEESE FILLING
500g cream cheese (use Tatura Brand)
150g brown sugar
2 B eggs
1/2 tsp vanilla essence
25g plain flour
150-200g fresh mango flesh – cut into cubes
TOPPING
40g butter cut into cubes (cold)
40g plain flour mix all in the bowl using speed 2
25g ground almond
2 tbsp brown sugar
METHOD
1. Beat the cream cheese & brown sugar until smooth use speed 2 for 2 minutes then speed 4
2. Add in vanilla essence plain flour & mix well. Lastly put in the mango cubes and stir till it combines.
3. Pour in the filling onto the pastry & bake at 170℃ for 30-35 minute or until it firm.
4. Remove the cake, sprinkle the crumble onto the cake then return it to oven. Bake for another 10 minutes.
5. Let the cake cool in the oven with heat off. Chill the cake in the fridge before serving.
** NOTE: 1) Scrape some lemon skin & lemon juice mix with the cheese filling.
2) As for the mango, is best to use Lily Mango.
*Pls enjoy your baking and if you have any problem do feel free to contact us.
Thank you.
1) Biscuit Base
130-140g Digestive Biscuit/Oat Biscuit
Chopped almond/any nut (optional)
1/2 tsp cinnamon powder
130-140g melted butter
1-2 tbsp caster sugar (optional)
*is not necessary to add in the sugar if you dont like sweet
2) Sweet Pastry Base
(A)
100g softened salted butter
50g icing sugar
1/2 B size egg
(B)
190g plain flour
1tsp vanilla essence
METHOD for PASTRY
1. Beat the butter & icing sugar until light by using speed 2 & 4. Then change to speed 2 adds in the egg then change to speed 4 until well combined.
2. Change to speed 2, add in ingredient B until well combined. Next change to speed 4 for 5 second & mix into a dough (enough for 8”)
3. Grease the tray first then press the dough onto the tray by 8”/20cm round/square. Once you put the dough on the tray, use the fork to pock on the dough. Bake at 150-160℃ until it turn golden brown.
MANGO CHEESE FILLING
500g cream cheese (use Tatura Brand)
150g brown sugar
2 B eggs
1/2 tsp vanilla essence
25g plain flour
150-200g fresh mango flesh – cut into cubes
TOPPING
40g butter cut into cubes (cold)
40g plain flour mix all in the bowl using speed 2
25g ground almond
2 tbsp brown sugar
METHOD
1. Beat the cream cheese & brown sugar until smooth use speed 2 for 2 minutes then speed 4
2. Add in vanilla essence plain flour & mix well. Lastly put in the mango cubes and stir till it combines.
3. Pour in the filling onto the pastry & bake at 170℃ for 30-35 minute or until it firm.
4. Remove the cake, sprinkle the crumble onto the cake then return it to oven. Bake for another 10 minutes.
5. Let the cake cool in the oven with heat off. Chill the cake in the fridge before serving.
** NOTE: 1) Scrape some lemon skin & lemon juice mix with the cheese filling.
2) As for the mango, is best to use Lily Mango.
*Pls enjoy your baking and if you have any problem do feel free to contact us.
Thank you.
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