No! This isn’t a typo! This cake DOES comprise of TWO different cheesecakes!
I think I have an affinity with mangos and coconuts. I don’t know what it is about them, but they are just one of the most divine combinations ever!! Don’t look at me! I’m not the only one who thinks so! Another huge fan of the two, Jinnie, requested such a cake for her birthday. Thus I decided to whip up said cake by going on my recipe excavation.
After a long and hard research, I decided to piece together recipes from different websites into one final masterpiece!
So first of all let me introduce the components of this cake…
Part I: Mango Cheesecake
This is my own recipe inspired from the pumpkin cheesecake I made before. I merely replaced the pumpkin puree with mango puree. Since the consistency of the mango puree is thinner than the pumpkin puree, I reduced the amount of "wet ingredients".
- 3/4 cup sugar
- 2 1/2 cups / 20 oz. low-fat cream cheese (Room Temperature please!)
- 1 tsp vanilla essence
- 3/4 cup mango puree
- 2 tbsp corn starch
- 3 eggs
Directions
- Combine room temperature cream cheese, sugar and vanilla essence in large bowl, mix until smooth with a fork or an electric mixer at the lowest speed. I always prefer to use a fork.
- Pour into the crust. With the *water bath method, bake for 70 min or till the top turns a bit darker.
- *Water Bath method: Place another pan bigger than your cheesecake directly below the springform pan. Pour boiling water onto the pan. It will help keep the cheesecake moist and discourage cracks.
- Leave your cheesecake to cool for about 2 hours, then refrigerate for a minimum of 4 hours, preferably longer.
While your cheesecake is in the oven, you can make the coconut macaroon layer. This is very simple and quick recipe!
Part II: Coconut Macaroon Layer
Nonono! This is not the French Macarons I’ve made before here and here! They’re Coconut Macaroooooooons! These are Jin’s favourite! Aren’t they a great idea for a cake component?
Adapted from Food.com
- 3/4 cup coconut
- 1/4 cup sugar
- 1 1/2 tablespoons flour
- 1 egg white
- 1/4 teaspoon almond extract
Directions:
- Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended.
- Stir in egg whites and almond extract. Mix well. You can use vanilla extract if you wish.
- Scoop into an aluminium sheet and press down shaping it into a square.
- Bake at 325 degrees for 15 minutes or until the edges of the cookies are golden brown.
I quickly placed it in the oven while the cheesecake was baking. It was ready in no time!!
Part III: Japanese Cheesecake
If anything, this probably took the longest time out of all the components! I think it’s a GREAT recipe and I would really love to give it another try, because this time, I wasn’t able to taste its true flavour due to the overpowering mango cheesecake. I halved the recipe stated as I wanted thinner layers. I believe my layers also somewhat shrunk after I refrigerated them and stacked the other layers on top! nooooo… 😥 haha.. But it still tasted great! The texture was also soft, a little creamy, and delish! Will definitely attempt again!
adapted from Ju. Hers looks great!
- 2 tbsp butter
- 1/2 cup cream cheese
- 3.5 tbsp fresh milk
- 3 egg yolks
- 1/3 cup cake flour (sifted)
- 1 1/2 tbsp corn flour
- 1/8 tsp salt
- 3 egg whites
- 5 1/2 tbsp fine granulated sugar
- 1/8 tsp cream of tartar
- Preheat the oven at 325°F. (Wait until your mango cheesecake is done!) Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat eggs and mix in. Fold in the flour, the cornflour, salt, egg yolks and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Add the egg whites to the cheese mixture and fold well. You can bake it in 2 separate 8 inch square pans or in one and then torte it horizontally afterwards. (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). I baked mine in one pan because I hate lining the pan with baking paper! haha..
- Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 325°F.
- Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Meanwhile I started making my chocolate templates!!
Part IV: Topping- White Chocolate Decorations + Mango Cubes
You can refer to my previous post to see how it is done.
- 1/4 cup white chocolate morsels
- 1 tablespoon dark chocolate morsels
- half a mango, cubed
I performed toothpick swirls using the dark chocolate on some of my templates. 😀
After your cakes have all cooled down, it’s time to make your whipped cream!!
Part V: Stabilized Whipped Cream
I piped my whipped cream according to a design I first saw on Gourmet Baking and have tried it on a Strawberry Shortcake. I loved it so much, I had to do it again…! So, ta daaah!
adapted from Bisous A Toi and allrecipes If you are only frosting the exterior, this recipe is sufficient. If you decide to frost between the layers, you will need to double the recipe.
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1/2 teaspoon vanilla extract
- yellow food colouring
Directions
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 2 minutes, stirring after every half minute. Remove from microwave and let stand at room temperature for 10 minutes, then refrigerate for 2 minutes; gelatin must be liquid but not warm when added to cream.
Note: Time of cooling will depend on your room temperature! It’s summer here now, so it took a bit longer and I had to refrigerate it for about 3 minutes. - Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Finally, it’s time to assemble your cake!
Here’s the order again
5) Whipped Cream
4) Half the Japanese Cheesecake
3) Mango Cheesecake
2) Coconut Macaroon
1) Half the Japanese Cheesecake
First lay the Japanese Cheesecake on the bottom, top with coconut macaroon. Invert Mango Cheesecake over. Top with Japanese Cheesecake. Pipe Whipped cream. Top with mango cubes and chocolate decorations. That’s it! (lol.. yeah I know it’s a lot of work)
The results were wonderful! And I was so happy that I danced around the kitchen and took a billion pictures (as usual).
Jinnie really loved the cake too! She said it was the best birthday cake she’s ever had!
Other friends who tried the cake said they loved it too! Jinnie and I loved the coconut macaroon layer and thought it was an ingenious idea. However, non-coconut lovers commented that the coconut layer was a detractor to the otherwise perfect cake.
Anyway, I’m glad she liked it!
By the way, I guess some of you might have noticed that I was a little late on this post. Gosh!! April is such a busy month for me!! I’ll be moving to another place by the end of the month. We are all aware of the joys of PACKING! Also, income tax deadline also chances to happen at month end. I feel like I have a million things to do! gaaahhh.. But on the bright side, I’m going to Hawaii for a week next month!! Super pumped about it! 😀
Alright, I will be submitting my final submission to Aspiring Bakers #18: Layers of Love (April 2012), my “Layered Cake” event I’m hosting. The deadline will also be on April 30th! Hope to see yours! 😀 I’ve received a lot of wonderful cakes now! The round up will be on May 1st.
That’s all for now, see ya soon!
Sweet Samsations 
Gorgeous sweet delights as always! Love the pics and the recipes 🙂 my sponge that I made today has nothing on our gourmet delight!
This cake is actually simply perfect – it takes all those fancy cakes straight off any menu, thats how professional 😀
Cheers
Choc Chip Uru
Alot of effort went into this amazing cake, however, I can see that it was worth every minute! I was just commenting on another blog that as bloggers, sometimes a big project in the kitchen is just what we want.
Great flavor elements and textures, this is definitely bakery quality. Happy birthday to Jinnie! She is lucky to have a talented friend like yourself. I have to tell you that I wish that I had a birthday cake like this. Mine cake last year does not even compare with this beauty. Happy Friday!
PS- Enjoy your time in Hawaii, that is a great place to visit. I hope you will post about your travels!
That looks amazing! I wouldn’t mind having that for my birthday cake. 🙂
This is such a genius creation! I love the combination of two different types of cheesecakes, I will definitely try it out soon – I’ve been baking with too much chocolate lately haha. Have fun on your trip, hope to see some photos from beautiful Hawaii!
What an awesome looking cake. It is so perfect! And so many layers and textures and colours and flavours! I agree – coconut and mango work so well together. I would love a slice right now. It is so tempting it would be magnificent to taste it xx
I like it! You have such unique cakes and combinations that anything you put together comes out excellent!
MMMM, speaking of cheesecake (from my blog): Do you have some recipes that use cottage cheese? 🙂 🙂
Wow, awesome layered cake. At lot of steps but I am sure it tasted great!
This would be a super hit in HK now. It is peak mango season. I just can’t believe my eyes. You are so talented with these cakes and these flavor layers and combinations and such patience with the decorating. Do you do this professionally? BAM
I really think I want to be you when I grow up (in the kitchen, that is). This looks so absolutely decadent I can’t stand it!! (And good luck with your move- and have fun in Hawaii!!)
That is a masterpiece! Fantastic and delicious. Really looks so amazing!
Welp, this cake is beyond stunning! Sounds and looks incredible. Best of luck with the move and have so much fun in Hawaii–jealous!!
If it is possible, you have outdone yourself with this one!! I’m speechless 🙂 Gorgeous!
Sam! You make the most AMAZING cakes. You need to open a bakery….you know this right? My sister has visited your blog also and loves your cakes and your photography. She says your photos belong in a magazine. I agree!
Oh my goodness! For someone who loves all things creamy and cheese – this is a winner. The photos just beckon its sweetness.
Amazing, Sam! Love the details with your chocolate decorations! You will be so inspired by the desserts in Hawaii…lilikoi and guava cakes, yum!
Wow, what a beautiful cake and I love the cake anatomy and the very wonderful layers! 😀
Sammie, what a beautiful and luscious looking dessert. Never considered adding mangoes in cheesecake, how creative 🙂
THUMBS UP!! The cake looks so neatly layered and simply YUMMY!!!! (;
What an incredibly gorgeous cake, and so much life put into each painstaking layer; your friend Jin is lucky! I would love such a cake for my birthday.
Eva http://kitcheninspirations.wordpress.com
This is absolutely amazing. I’m definitely intimidated by the number of things to make in this cake but when I have some down time I’m on the weekends, I’ll be sure to tackle this! Great job! 🙂
Sam, Sam, Sam. You make me wanna cry, how can I get hold of that. It looks so absolutely divine, really!
That looks seriously yummy! And I admire your dedication in making all the various bits.
You have cobbled together a masterpiece. Seriously, it looks as beautiful as a pastry purchased from a pricey French or Japanese bakery. I bet it tastes even better, too. 😉
Sam that looks fabulous!!!! I love mango and I love coconut and I love cheesecake so I know this cake is perfect for me! I have to find the time to make this. You keep raising the bar with your wonderful creations. It’s so nice that you are generous enough to share these wonderful desserts with the world. I agree with everyone else, you need to open a bakery and it needs to be near my house!
Feel free to overnight me this cake, any time 🙂 I think this looks absolutely wonderful. PS – So jealous that you’re heading to Hawaii! I want a vacation!
Hi Sammie,
You are incredible! You have outdone yourself. It is always a treat to see your posts. Great job!
Wow, I know I can never be as creative … LOL…. I simply love this idea, guess I should try this out
lol. Thank you!!! I’m still working on improving my sponge cakes too!! Tricky things those are! Very basic, but you never know what may happen! lol
Aww! Thanks CCU! That’s so sweet of you!
Exactly! Especially when it’s for someone’s birthday, we like spending hours and hours in the kitchen making different components and putting them together! haha.. Thank you for your kind comments Tina!
Definitely! Can’t wait to try the food there! yay..!
haha.. Thanks Jennifer!! I’m glad you think so! 🙂
mmm.. chocolate never gets old though! lol. although I’d have to say that a lot of my friends, including Jinnie, aren’t big fans of chocolate. So sometimes it is quite a challenge baking since a whole wealth of possibilities are completely eliminated! hehe
Thank you!! Yeah! I’m a huge fan of tropical flavours since I grew up with the most tropical climate ever. haha.. Thanks Charlie!
haha.. Thank you for your kind comment!! 😀 It made me smile!
oh yes oh yes!! a low-fat strawberry cheesecake which I’m going to post up sometime this in may! 😀
Thanks Sonia! Yes, it did require a lot of work! haha..
Thanks Bam!!! Nahh…. I’m no professional! I’ve yet to receive my first Wedding Cake order! If I do, then I will consider myself a somewhat professional baker! lol. For now it’s just my over-obsessive hobby!
awww! Thank you Courtney! So sweet of you! 🙂 Moving not totally done yet!! Still a lot to clean up. ughhh… It’s really incredible how much junk all of us have. We keep things because we can’t bear to throw them away. And they pretty much just sit there.. until we have to move and throw them out. lol.
Thanks Carol!! I only wish I can whip up delicious dishes like you too! 🙂
Thanks so much Caroline!! Luck!! I really need that! Moving is suuuuuuch a pain that I feel like I never want to move again. lol. But in a way it’s great because it forces you to clean and throw away junk!
Thanks Deb! 🙂 I’m glad you think so! hehe..
Hi Donna. That’s the sweetest comment ever! I’m so happy to hear that! That’s a huuuuge compliment! haha.. Still lots of room for improvement for my photography and baking. But that’s the fun of it. Although I have to say that I do spend a looooooot of time on them, which is why I blog less frequently! lol. Thank you thank you!
OMG, Sam,…that is one of the most gorgeous cheesecakes I’ve ever seen, and the mango with the coconut macaroon crust is brilliant! Is the Japanese cheesecake filling the same as cotton cheesecake? I’ve always wanted to try that!
wow this cheesecake is really a piece of art and besides it sounds amazing so fresh and delicious!
What a great cake, I love the coconut macaroon layer. It does seem a lot of work but soo worth it. GG
Sam, you are so incredibly talented. This cake blows me away both in beauty and flavor profile. So gorgeous…so delicious. The decorations of white chocolate are exquisite and I adore the idea of the Japanese cheesecake layer. Oh. my.
oh wow, this looks fantastic! i love mango + coconut together, so this sounds like pure perfection to me. by the way, my birthday is friday in case you want to send a slice to me! =) your friends are lucky to have such a great birthday-cake maker!
Thanks Claudia! ooohh.. me too! I love adding cream cheese to my cakes! hehe.. Thank you!
MMM–can’t wait!! 🙂 🙂 🙂
Thank you Sandra!! Yes! I’m super duper excited for Hawaii!! Oh!! And YES! I will remember to look out for the desserts there too! 😀
Thanks Lorraine! hahaa.. A little experimentation I did there. 😀 I’m glad it turned out okay!! haha..
Thanks Yudith! Yeah! It was a little hard finding a recipe for mango cheesecakes, and thus I tried to make my own recipe. lol. But I must stress that the mangoes do need to be sweet! Any sour mangoes will spoil the cake. hehe.. 😀
Oh thank you very much Jasmine!! I’m glad you liked it! 🙂
Thanks Eva! haha.. I think I learned a lot from this cake too! Glad she liked it! Thanks!
I know what you mean! I’m impressed by the details in the purée and mousse you add too. Keeping it stable on a cake base is no mean feat! Plus you always have the most lovely flowers in your pictures too..
Haha my friends are totally opposite! They adore chocolate, so sometimes it’s hard to convince them to eat non-chocolate cakes!
I’ve been searching high and low for a mango cheesecake dessert. and this. Is. IT. In love!
This is just perfection! Mango cheesecake – two of my new favorite words!
I think this is the nicest designed cake you have made yet BB!
Thank you Chung-Ah! Oh I’m so glad that you like it! Your comment made me smile! Thank you!
Aww! Thanks Raymund!! I bet you and I are both huge fans of the tropical flavours like mango and coconut! 😀
Thank you! Hopefully this dedications stays for a while. lol..
Thanks Carolyn! haha.. I’m not sure if mine can compare to those fancy bakeries yet! 😀
Awww! Thanks Matina! You’re too sweet! I’m really glad you enjoyed this! 😀
Hi Sammie, This is a super cake. I can’t believe how all these deliciousness compact in one cake. This is fabulous!!
Thank you!!! haha.. I know! I’ve been waiting to go to Hawaii! I heard many great things about it! I think half my excitement is in the food too! lol. can’t wait to try native Hawaiin dishes and fusion Japanese food!
Oh thanks so much Asmita! Glad you like it! 🙂
Thanks Abby! I’m sure you’ll somehow make it even better than this when you do try it out!! hehe.. 😀
Thank’s Lisa!!! 😀 Yes it is!! You have to try it!! I love Japanese cheesecake. They taste sooooooooo good even by itself!! So soft and creamy… Cheesy but not too cheesy! lol
Thank you Beti!!! hehe.. I must attribute the freshness to the sweet and delicious mangoes. 😀
Thank you GG! I’m glad you think so! haha.. Actually making them didn’t take too much time. It was more of the baking in the oven that took a while! Since cheesecakes bake more slowly than regular cakes! hehe.. And yeah I will definitely make the macaroon layer again! That probably only took 5 minutes! lol
Thanks so much Geni!! I actually went to the grocery store in search of chocolate decorations but to no avail! So, I had to make my own. Good thing they didn’t take tooooooo much time! Thanks! 😀
Thank you! oooh!! Your birthday is coming up! You must be so excited! hehe. I’m usually excited about the cakes when my birthday’s coming up! hahaha.. Thank you Amy!!
Thanks Joanne!! I’m so glad you like it!! 😀
Thank you!! Surprisingly mangoes aren’t a popular flavour in cheesecakes in North America! hehe..
Thank you BB!! Yay!
Thanks Nami!! Awww! You’re always so sweet and encouraging! …. and fabulous too!! By the way, you should try the Japanese Cheesecake layer!! It’s really yum yum!
What an absolute work of art. Just beautiful and it must be delicious.
Thanks Karen! I’m glad it turned out well! 🙂
Love you sammie! Thank you for the cake! best birthday cake ever!!!!!!!!!!!!!!!!!!
Welcome Jinnie Baby!! ❤ Happy B'day!
This is stunningly beautiful. Am really in love with this.
Aww! Thank you!! That’s very nice to hear!
hello , i have a question please. the corn flour u mentioned – is corn starch ??? thank u
They are not the same but for this cake it’s interchangeable
Muchas gracias. ?Como puedo iniciar sesion?