Mango-Sticky Rice Cheesecake

PASTRY

Oct 13

Graham Cracker Crust, Whipped Cream, Foy Tong

Baker Chonnipa Srisookchareon of Blisspoint Bakery | Chicago
Yield: One 9-inch cheesecake

INGREDIENTS

Graham Cracker Crust:
260 grams graham cracker crumbs
50 grams granulated sugar
5 grams kosher salt
113 grams melted unsalted butter

Sticky Rice:
250 grams Thai sweet rice, washed
200 grams butterfly pea tea
5 pandan leaves
200 milliliters coconut milk
100 grams granulated sugar
5 gram kosher salt
200 grams diced mango

Cheesecake Filling:
900 grams cream cheese
66 grams granulated sugar
60 milliliters condensed milk
350 grams mango purée
80 grams sour cream
1 tablespoon lemon juice
28 grams bloomed gelatin
120 milliliters heavy whipping cream
3 tablespoons powdered sugar

Mango Gelée:
10 grams gelatin powder
400 grams mango purée
30 grams granulated sugar
2 tablespoons lemon juice

To Assemble and Serve:
Whipped cream
Foy tong

METHOD

For the Graham Cracker Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Add butter and mix to combine. Transfer mixture to a greased 9-inch springform pan. Using your hands, pat mixture down until compact. Freeze 1 hour.

For the Sticky Rice:
In a rice cooker, add rice, tea, and pandan leaves. Cook 15 minutes. In a pot over medium-low heat, combine coconut milk, sugar, and salt. Cook until sugar is fully dissolved. Pour mixture over cooked rice and mix until combined. Cook additional 20 minutes. Spread mixture evenly over chilled Graham Cracker Crust. Top with diced mango. Refrigerate until chilled.

For the Cheesecake Filling:
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and granulated sugar. Mix on medium speed until well combined. Add condensed milk and mix until smooth. Add mango purée, sour cream, and lemon juice. Mix to combine. With the machine running on low speed, slowly incorporate gelatin. Set aside. In a separate bowl of stand mixer fitted with a whisk attachment, whip heavy cream and powdered sugar until medium-soft peaks form. Fold whipped cream into cream cheese mixture. Spread mixture evenly over Sticky Rice. Cover and freeze 3 hours.

For the Mango Gelée
In a mixing bowl, combine gelatin powder and 60 grams water, stirring until gelatin has bloomed. Set aside. In a pot over low heat, add remaining ingredients and 70 grams water-gelatin mixture. Cook until sugar and gelatin have dissolved. Pour mixture over top of Cheesecake Filling. Cover and refrigerate 6 hours.

To Assemble and Serve:
Slice Cheesecake. Top with whipped cream and foy tong.

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