Mango Light Cheesecake

Ingredient

Method

Ing A: 90g cream cheese 130g riped mango 30ml fresh milk 30g unsalted butter 3 A egg yolks  50g low protein flour 1.5 tsp baking powder Ing B: 3 A egg whites   70g caster sugar 1 tsp lemon juice

1. Place all ing A (except flour) into blender and blend well. Remove and place into a bowl. 2. Sift in the flour into the cheese mixture and stir until no lumps. 3. Preheat the oven to 180C with a water . Grease and line (bottom) the baking pan 4. In another mixing bowl, beat egg white and lemon juice till foamy. Gradually add in sugar and beat till soft peaks  5. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine.. 6. Gently fold in the balance egg white mixture with a spatula, mix well. 7. Pour the batter into the 6' prepared pan and smooth out the surface. 8. Steam bake the cake in the oven for 180C, 40 minutes or till the tester comes out clean. 9. Cool cake in pan for 5 mins before un-moulding.