De Bakery Chef: Mango Tofu Cheesecake Cups

Mango Tofu Cheesecake Cups Recipe

This recipe yields 80 mini cups

400g digestive biscuits

160g unsalted butter

600g silken tofu

500g cream cheese, room temperature

400g castor sugar

30g gelatin

100g water

100g milk

350g plain yoghurt

700g mango puree

100g water

5g gelatin

50g castor sugar

pomegranate

Method

Bring all ingredients to room temperature.

Crush the digestive biscuits. It should resemble sand.

Melt the butter over a small flame or microwave it on medium heat at 10 second intervals till melted.

Add melted butter to digestives.

Mix well till mixture resembles wet sand.

Have the cups ready!

Scoop about 3/4 - 1 tsp of digestive biscuit mixture into the cups.

Compress mixture. I used a tart tamper. You may also use the back of a rolling pin. Place cups in freezer to set while cheesecake mixture is being prepared.

This was easy with the tart tamper!

In a pot, cook the water and gelatin on low-medium heat till gelatin has dissolved. Set aside to cool.

Add castor sugar to cream cheese.

Cream till mixture is smooth.

Add in milk, tofu, yoghurt and vanilla bean paste.

Mix till mixture is smooth.

Add in cooled gelatin mixture.

Mix well on low speed.

Spoon mixture into cups. I spooned about 3/4 - 1 tbsp each. Allow cheesecake to set in fridge while topping is being prepared.

Peel and slice mangoes. Blend them in a food processor or blender.

Fresh mango puree!

In a pot, add the sugar, water and gelatin to the puree. Bring to a gentle boil.

Make sure you stir well! Once sugar and gelatin has dissolved, remove from heat and allow to cool.

Spoon the puree mixture onto the cups. I used about 3/4 - 1 tbsp of puree per cup. Once you've completed topping the cups, tap your tray lightly on the table to aid the mango mixture in spreading.