I’ve had six people come up to me in the past week and say, almost accusingly, “You haven’t been cooking.”
The truth is, I have, but they are repeated recipes which I have shared before. Think airfried salmon with shio koji, teriyaki saba fish, vegetable soup and airfried wings.
I did find some time to bake little cheesecakes though! I was craving for some cheesecakes last week after tasting an absolutely delicious version from a sweet girl at work, and I just had to bake my own!
I started off with the regular cream cheese version, then suddenly I thought about the large, juicy, ripe Australian mangoes I got from Cold Storage a few days ago. They are the ones which have hues of green, orange and red, with deep, orange flesh. And the best part was, they were just 3 for $6.95.
I added about half a mango to add to my cheesecake batter. I was “supposed” to puree them first but I didn’t. You may choose just to make regular cheesecakes! These are not “no-bake” cheesecakes and I didn’t use any geletin. I was impatient and took these out for photo-taking (I needed the sunlight!) before they were properly set, so you can still see that the cheesecake is pretty soft around the edges. I recommend that you freeze them for 2-3 hours before eating. I hope you like this recipe!
Serve these with fresh fruit or even a raspberry or chocolate sauce. You can make a marble effect by adding some chocolate syrup to each muffin cup, then swirl them lightly with a toothpick or knife before popping them into the oven. I regret not doing that to “beautify” them! I’m still working on different versions of this recipe. I’d like a super crunchy biscuit base- these were soft even after freezing- and I’m still experimenting. Is it because I crushed them too fine? If you have any tips that you can share, please leave me a comment below!