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!