No-Bake Mango Cheesecake

Mango is one of my favourite fruits. During my childhood growing up in Malaysia we have abundance of mango. It's like every neighbours have a mango tree in their garden!!! The flesh of the mango we get in Asia is very bright orange and is tasted so sweet.

Ingredients:

• 130g digestive biscuits
• 50g butter, melted
• 300g full fat cream cheese, room temperature
• 150ml double cream
• 250 white chocolate
• 1½ cup canned mango pulp
• 2 tbsp lemon juice
• 10g gelatin powder
• 1/4 cup water
• 1/4 cup canned mango pulp, for decoration

Method:

For the base: Crush the digestive biscuits into a fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch removable bottom pan. Chill in the fridge for 30 minutes.

For the cheesecake: In a bowl, add in cream cheese and whisk until fluffy. dd in the double cream and mix until the mixture is a bit thicker (do not over mix to avoid the cream from splitting)

Melt the white chocolate in a microwave or double boiler. Add into the cream cheese mixture and immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix all to combine. Add in lemon juice and mix all together. Set aside.

In a bowl, add in water and powdered gelatin. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatin is dissolved. Add some cheesecake mixture into the dissolved gelatin and mix to combine. This is to temper it so it is easier to mix later.

Add tempered gelatin into the cheesecake mixture, immediately mix all together to combine. Pour into previously chilled base. Hit the pan against the work top a few times to release air bubbles.

Spoon mango pulp randomly on top. Using a cocktail stick, make a swirls all around. Chill in the fridge overnight to let it set fully. Ready to serve.

Raw Vegan Raspberry Cheeseakes

These raw  vegan raspberry cheesecake are made with wholesome raw ingredients and made into perfectly sized individuals portions. Store them in the freezer and enjoy whenever you like!

Ingredients:

• 1 cup almonds
• 1 cup Medjool dates
• 2 cups raw cashew nuts (soaked overnight, rinsed and drained)
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1 cup raspberries

Icing:

• 1/2 cup cashew nuts (soaked overnight)
• 3 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 1 tsp vanilla extract

Instruction:

For the base: In a food processor b;end the almonds and medjool dates together until it forms a sticky dough (if the dough is not sticky enough add a tablespoon of water and blend it all together)

Press the dough into the bottom of a silicone cupcake mould and set in the fridge while you prepare the cheesecake.

For the cheesecake: Blend the raw cashews nuts, coconut milk, maple syrup, lemon juice, coconut oil and vanilla together in a high speed blender until smooth and creamy. Pour half mixture into the cupcake moulds, leaving the rest to make the raspberry layer.

Add the raspberries into the blender and blend until smooth. Add the raspberry layer on top and place in the freezer. Let it freeze for 4 hours then remove from freezer and serve.

For the icing: Blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up (about 2 hours). Put into a piping bag if desired and pipe onto the cheesecakes.

**serve these frozen or let it thaw for 10 minutes for a creamy texture.

Baby shower cupcakes

A baby shower is a way to celebrate the expected or delivered birth of a child by presenting gifts to the mum at a party. This happy event is celebrated either after or before the birth of a child.  

Earlier,baby showers were celebrated for the woman's first child, and only women were part of this ceremony. However, as the time has passed, people have started celebrating baby showers for their subsequent babies and also for their adopted children.

Bake this baby shower cupcakes for a colleague daughter recently

Cactus Chocolate Pot Cake

I have been wanting to make a cake looks like a flower pot for sometime and I thought why not making it for Mother's day with not roses but cactus!!! Keen to try my arty side on making the cactus with fondant and with a bit of paint brush to get the colour effect.

I really enjoy making the cactus flower. I used daisy cutter in different sizes to get the layering of the cactus & I put the flower into a colouring palette to dry the flower up. It's just one of those tiny details livens up this cake.

I crushed about half a bag of Oreo cookies in a food processor to create a "dirt" that fills the pot

Depends on the height you like, I bake a 3 layers chocolate for this pot. The cake itself is tapered toward the bottom. I sandwich the 3 layers chocolate cake with chocolate ganache and also frosted the side of the cake with the chocolate ganache for maximum stability. I then covered the cake with terracotta coloured  fondant which I bought ready mix from Hobbycraft