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Mango Cheesecake

Regular readers of my blog should know by now that my family loves cheesecake (link to other cheesecake recipes on my blog), that I like trying new recipes — experimenting and tweaking — and that I am cheap. ALDI brand for me and extra points if the ingredients are on Special.

It’s almost summer here and that means more fruits available at the stores. I saw mangoes at a great price, so I grabbed two. Just two.

It’s also birthday season at the Yewnique Farm and my older daughter saw the mangoes and asked what my plans were for those golden pieces of tropical deliciousness. I told her I wasn’t sure yet. Later, while talking with my younger daughter, I wondered if a Mango Cheesecake might be a good idea for older daughter’s birthday. Younger daughter affirmed, “That’s what she told me she wanted!”

In case anyone is wondering, yes, we do eat fruits as they are. They don’t always get turned into cakes.

So, the hunt was on for a mango cheesecake recipe — or, recipes — and the wherewithal to be creative and make it mine.

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No-Bake Pandan Cheesecake with Pandan Agar Topping

I made a Pandan Cheesecake for my daughter’s birthday last November.

This is a tweaked version of that recipe.



1 – 1 1/2 cup crushed biscuits
1/3 to 1/2 cup butter, melted

2 x 250g cream cheese, softened at room temperature
1 x 400g can sweetened condensed milk
1 Tablespoon pandan extract
1 teaspoon pandan essence
1 1/2 Tablespoons gelatine, dissolved in 1/3 cup water*

* sprinkle gelatine over cold water, stir well and heat gently in a saucepan until dissolved OR heat in a microwave oven on High for 45 seconds


1. Combine biscuit crumbs and melted butter. Press into a 24cm (9.5 in) square springform cake tin. Put in the refrigerator to chill and set.



2. In a large bowl, add ingredients for filling one at a time, beating well after each addition. Pour into  cake tin over the base. Chill until firm.


100 ml coconut milk
400 ml water
1/2 teaspoon pandan paste
13 g agar powder*
75 g sugar
pinch of salt
desiccated coconut


* agar is a plant-based gelling agent. Commonly used in South-east Asian cuisines/desserts. Because it is plant-based, it is suitable for vegetarians/vegans, unlike gelatine which is animal-based. Agar can be found in Asian supermarkets and some urban/urbane mainstream supermarkets. If in a pinch, gelatine is a good substitute. (Pandan paste and pandan essence may be more difficult to obtain!)

Here is an interesting article about the difference between agar and gelatin.

Combine all the ingredients for the topping — except the desiccated coconut — in a small saucepan. Stir over high heat until it boils. Then, lower heat and let it simmer for about 5 minutes. Remove from heat and let cool slightly.

If you are using gelatine, you do not need to boil the mixture. Using warm/hot water should be sufficient.


Pour agar mixture over the chilled cheesecake and, working quickly, remove as many bubbles as possible. Agar can set at above room temperature! It was >30C today and you can actually see traces where the bubbles were! The agar was setting as I was popping the bubbles!

Put back in the refrigerator to chill (if necessary).


Sprinkle desiccated coconut over the cake.





Foodful Friday: Lemon Cheesecake with Fruit-and-Jelly Topping

Note: When I say jelly, I am NOT referring to fruit preserve. I am referring to a gelatin dessert-type of food. US Americans refer to such foods by the brand name, Jell-O.

Now that I’ve got that cleared up….

I made this for my younger son’s birthday recently. He said he wanted a cheesecake and so I tried.

1 1/4 cups sweet biscuit crumbs
1/2 cup butter, melted

2 x 250g cream cheese, softened at room temperature
1/2 cup lemon juice
1 x 400g can sweetened condensed milk

1 x 400g can mixed berries
1 x 85g packet jelly crystals (I used Port Wine flavour, but I reckon any berry flavour would work just as well.)


  1. Combine biscuit crumbs and butter, press onto the base of a 24cm spring form pan. Chill.
  2. Beat cream cheese until smooth, add lemon juice, sweetened condensed milk and beat well.
  3. Pour into prepared crumb crust. Chill until firm.
  4. Top chilled cheesecake with canned mixed berries.
  5. Prepare the jelly using 3/4 the amount of water the packet directions call for. I do this so the jelly will be firmer and not so wobbly. Pour jelly mixture carefully over the cheesecake.
  6. Return to refrigerator and chill until firm.
Lemon Cheesecake with Fruit-and-Jelly Topping

Lemon Cheesecake with Fruit-and-Jelly Topping

Candles are optional. 😉

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