strawberry mango fluffy cheesecake
I can't say I'm a baker ... I bake occasionally. This past week was Snoopy and Snoopy's mom's birthday - so I wanted to make them a dessert to go with coffee after the birthday dinner. I've never been a huge fan of overly sweet things so I decided to go with a lighter Japanese style cheesecake. The difference is that it is a lot less dense then New york style cheesecake, less sweet and the texture is fluffier. Trust me after this you won't feel like a food coma or that you have to hit the gym double the next day. A guilt free dessert - what could go wrong with that?? After a few more tweaks since last week this is what I've come up with. I used mango and strawberries as the fruit toppings but you could really replace it with any seasonal fruit of your choice.
- 9 oz. of cream cheese at room temperature
- 250 ml of whole milk at room temperature
- 6 Tbsp ( a little over 1/3 cup) of cake flour
- 1/2 cup of regular sugar
- 4 eggs at room temperature
- 1/3 cup of pureed mangoes
- 2/3 cup of water
- 2 Tbsp of sugar
- sliced fresh strawberries
- 9 inch round nonstick cake pan
- a baking pan larger than the cake pan
- Take the cream cheese, whole milk and eggs out of the refrigerator 40 minutes prior to starting to make sure it is at room temperature.
- Preheat the oven at 325 F. and fill a larger baking pan with about 1 inch of water and place in the oven while it is preheating.
- In a large mixing bowl, break up the cream cheese then whisk in the whole milk - to the best of your ability break up all the little clumps.