(Non- Bake) Mango/ Peach Mousse Cake ( Japanese Cheesecake Base)
I know I promised recipe for this Mango/Peach Mousse Cheesecake about ” ten years ” ago but school got so hectic of the late that everything has to be put on hiatus. But no worries, I’m back in the kitchen ( & with a failed banana bread ).
I baked this for my friend’s birthday. The last time we spoke, he mentioned how our desserts are always so sinful and it’ll be great if we should throw in a tad bit of fruits for health-sake pretense. A couple of friends were already making american cheesecake and sticky date pudding ( both oh – so – delightful!) so i thought something fruity (albeit the amount of cream cheese that went into this) would be a good palate change.
I do have to admit this mousse/cheesecake was a bit of an accident. The initial plan was to make a MOUSSE cake, but dear absent-minded me happily added every necessary ingredients except the whipped cream which i only realised when i opened the fridge to refrigerate the cake. Imagine the horror when i saw the specifically-bought-for-this-recipe tub of Bulla cream sitting on the 2nd shelf, staring straight in my face.
But i was glad the mistake was a good blessing in disguise. The cream cheese still managed to pull off a smooth texture that leaves a velvet-y, silky lingering hint of mango/peach infused cheese in your mouth. Not to brag, but this has got to be one of best accidental creations. In addition, this is the first cake I’ve baked so with results like this- absolutely pleased!
Recipe (adapted from Maameemoomoo’s Mango & Lime Mousse Cheesecake)
What you’ll need: 8-inch (20cm) Springform Round Cake Pan
Mango/ Peach Mousse
- 2 Tbsp Gelatine Powder
- 4 Tbsp Boiling Water
- 5 Tbsp Caster Sugar
- 400G Cream Cheese
- 3 Tbsp Lemon or Lime Juice
Note: Original recipe uses a oreo biscuit base with a sponge cake layer but I made a Japanese Cheesecake Base for this.
- In a small bowl, stir in gelatine powder in boiling water until dissolved. If resulted mixture is a tad to lumpy for your liking, you can consider adding in more boiling water (1/2 Tbsp).
- Beat cream cheese & sugar at medium speed until creamy mixture is achieved. Add in gelatine mixture and mix until smooth.
- mix in 500G of chopped up peaches soaked in mango puree (I used goulburn’s valley sliced peaches in mango puree 850G can) & 3 Tsp of Lemon Juice.
- Pour mixture into cake pan (already layered with Japanese Cheesecake Base). Fret not if mixture is a bit lumpy ( a bit more stirring/mixing prior to pouring it in will do the trick).\
- Smooth out cake surface to prepare for gelatine layer
To achieve top gelatin layer:
- Mix approximately 1 Tbsp mango puree (the mango concentrate from the can) with 1.5 Tbsp of gelatine powder & 3 Tbsp of water
- Mix it up properly and pour over mousse.
- (Optional) decorate with 5 equally -sized peach slides in a flower pattern
- Refrigerate for at least 4 hours
- Run a thin knife over the outer circumference of the cake to ensure mousse is separated from springform pan before removing.