Baked Pastry Mango Cheese Cake

 
Sugar-free cheese cake

Creative Passion

Is a tropical mango fruit season. Trying on this unique sugarless baked cheese cake recipe. The main ingredients includes are cream cheese, butter, egg, salt for the pastry crust and the filling are mainly cream cheese, condensed milk, fresh mango, vanilla pod and topped with the fresh cut mango and maple syrup. This wonderful condensed milk cheese cake recipe does give cheese cake a wonderful texture, creamy and tasty. Ideally for healthy cake lover:)

Ingredients: 6-8 persons
24 cm tart pan

For the crust:

150 g Plain flour
75   g French butter

1 egg, well beaten

Salt to taste

For the filling:
500 g Cream cheese

300 g Sweetened condensed milk

50   g Maple syrup

20   g Corn flour

1 tsp Vanilla extract from vanilla pod

230 g Fresh mango pulp

 

For the topping:
500 g Fresh cut slices of mango

Method for crust:

1) Place all ingredients(except egg) in the mixer and continue with low speed until all mixture look like breadcrumbs.

2) Slowly add in the beaten egg, mix well and knead lightly to form a ball dough and then cover with a clingfilm and stored inside fridge while you preparing the filling.
3) Preheat the oven to 160C. 30 mins later bring the dough out from fridge and roll it into 3mm thin roll layer and dust the springform tin with little flour and line the baking tin. Bring to bake for 15mins. Removed from the oven and let it cool down.

Method for filling:
1) Mix all ingredients in the mixer until thoroughly mixed together. The texture supposed to be smooth and consistency silky.
2) Pour the filling into the pre-bake pastry crust and bake for 50mins.
3) Bake until lightly brown and give it a lightly shake. The cake should be no movement especially in the centre of the cake.
4) Off the oven and door ajar.
5) Remove from the oven and chil for at least 6 hours before serving(overnight).
6) Topped with fresh slices of mango and serve!

Easy / moderate / Difficult
Time: 30 minutes preparation / 60 minutes baking

 

 

Caramel Peace & Pear

Something sweet caramel and juicy

Sweet Passion

I like to prepare caramelized peaches and pears for dessert. It's easy and quick as a simple sweet dessert after main course. With a little butter, raw sugar, maple syrup and cinnamon power. It's excellent to serve over pancakes or even ice cream. Yummy!

Ingredients: 4 persons

Fruit:
3 Red Bartlett pears
3 Peaches
A handful of blueberries

Dries & spice ingredients: 
1 tsp of cinnamon powder or 1 stick of cinnamon

50 g French butter

50 g Raw brown sugar

50 ml Maple syrup

5 g Sea salt 

Method for cooking:

1) Sauteing the cut fruit pieces(cut side down) with butter, cinnamon powder and sea salt on sauce pan over relatively high heat until light brown.
2 Sprinkle raw sugar on top and continue cooking until the sugar almost caramel stage.
3) Use a spoon drizzle the maple syrup glaze on top and bring to bake for 5 mins with temperature 180C/350F.
4) Done and cool down. Serve with fresh blueberries on top or ice cream.

Easy / moderate / Difficult
Time: 5 minutes preparation / 12 minutes cooking

Belgian Chocolatier Tart

Luxurious chocolatier dessert

Creative Passion

This wonderful chocolate tart is rich, dense and a perfect for semi sweet chocolate lover like me. The english digestive biscuit for it crust with french butter melted in the right temperature. The 55% sweet chocolate melted with smooth consistency and silky. This recipe is fantastic and amazingly tasty. Will try more fantastic dark chocolate with the finest flavour and ingredients for unique taste as well.

Ingredients: 6-8 persons
24 cm tart pan

For the crust:

200 g English digestive biscuit
90   g French butter

For the filling:
300 g 55% semi-sweet dark Belgian chocolate

250 g Cream

8     g Sea salt

100 g Dried cranberries

50   g German cocoa powder for dusting

Method for crust:

1) Mix crushed biscuit & melted butter together.

2) Press the crumb mixture into the bottom and up side of the pan to form an even and strong crust using your fingertips.
3) Transfer to bake for 10 minutes until the crust is set and ligthly golden in colour and set aside to cool down.

Method for filling:

1) Bring cream to a boil until bubble and rise stages in a sauce pan.
2) Double boil method to melt the chocolate over gently medium-low heat simmering water. Stirring constantly to make sure the chocolate is smooth and consistency silky.
3) Combined the chocolate and boil cream, stirring until well combined and smooth.
4) Stir in dried cranberries & sea salt.
5) Pour the filling into the prepared crust and set aside to cool down. Refridgerate the tart at least 4 to 6 hours.
6) Remove from tart pan and dust with cocoa powder and serve with the fruit sliced or ice cream.

Easy / moderate / Difficult
Time: 15 minutes preparation / 12 minutes cooking