With a whole lot of recipes to try it’ll be a waste if they only end up printed and not created at all. That’s why I decided to try at least 1 recipe a month from FIA.
Summer = Mangoes! We went to Sharjah Market last weekend and bought a kilo of Mangoes from India and the guy insisted that “mangoes from India are the best madam” (I beg to disagree our Philippine Mango is the best!) I didn’t argue with the guy since I don’t have any Pinoy Mango with me for us to compare.
I love mangoes be it green or yellow. It does not matter where it came from I just love them! I eat them as nature presented them. Wash. Slice. Eat. Then I saw MyCustardPie’s post and taught I should try eating my loves differently. Blog hopping from one FIA to another suddenly made me crave for cheesecake and viola I remember reading a cheesecakeism recipe of Japanese Cheesecake.
The recipe calls for cream of tartar but I didn’t have any, searching the internet for substitute suggested to use baking powder or just completely omit it and beat the eggs to medium peaks. Next I googled Mango Japanese Cheesecake hoping to find one that does not use cream of tartar at all. I didn’t find any 😦 but found another recipe from The Dainty Baker and decided to adapt both recipes.
Will I ever make this again? The answer is YES!
Things to take note:
We ate the cheesecake cold and it was YUMMY! My neighbor and V’s friends liked it as well.
Recipe Source:
Cheesecakeism
The Dainty Baker
Cuddles and Crumbs 
Awww, I'm loving the dedication to FIA ! I sort of do the same thing, a morning round up of all the blogs every few days of the week. Love your idea of trying 1 new recipe inspired by these awesome peeps every month, especially if it creates such fabulous results like your mango cheesecake! Looks so creamy and fruity, could do with a slice right now!
You guys inspire me in so many ways, my little way of saying thank you!
That's a nice looking cheesecake there, all souffled up just like a Japanese Cheesecake! :DAbout the leak, try double wrapping the bottom and sides with heavy-duty aluminum foil. Or you could actually use any pan for this, not just a springform pan. All you need to do then is place the foil in the pan first, with its sides hanging out from the pan so later when you need to take the cake out, you just need to lift up the sides of the foil. I bought my cream of tartar from Spinneys.. Called Dr. Oetker.I should start doing the same too.. trying one FiA/TT recipe a month. 🙂
Aluminum foil noted! I just found cream of tartar last week at Lulu's 🙂
Thanks for the shout out – You've inspired me to make Japanes cheesecake. So light and fluffy. Thanks for sharing your fails as well as your successes – we all have them in the kitchen!
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