Japanese Mango and Rare Cheese Cake


The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

This particular recipe is dedicated to Elin and her love for mangoes!

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)
-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4



Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.


Cut dried mango into small pieces and season with rum.


In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.


Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.


Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!


In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.


Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.


Decorate with whipped cream, pistachio and mango cube before cutting and serving!

Please check the new postings at:
sake, shochu and sushi


18 thoughts on “Japanese Mango and Rare Cheese Cake”

    1. LOL!
      Don’t worry, I’m going to give a break as thera are a couple of series I want to start.
      I’ll limit the desserts to one or lee per day!


  1. Hi Sizuoka san,

    Thank you for your comment. I was so surprised that the comment of someone from foodbuzz was written in Japanese. Your Japanese is amazing, and English is beautiful.

    I would like to try to write my blog in English… Though I have never been to Shizuoka, there seems so nice place with fresh delicious foods!


    1. Dear Friend!
      I’ve lived in Jpaan for 33 years, so I suppose my Japanese should be the same standards as of Japanese people aged 33 years!LOL
      As for the English, I spent my college years in England!
      Shizuoka is great place I can assure you!
      Best regards,


  2. This rare mango cheesecake with wine looks fresh and tasty! It’s the first time I hear about rum and dried mango. I wonder how it tastes! I think I’m gonna try it!


  3. Dear Robert,
    Thanks for sharing this awesome cheesecake 🙂 I will be expanding sideways soon with all this rich goodies. LOL ! And thanks for the tofu recipe too…will try that out. And also a BIG thank you for telling me the name of the snails ^ *. Haha…now I know what snails family they belong to 🙂



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s