Mangosteen Cheesecake
Pencuci Mulut • Malaysia
How to Make Mangosteen Cheesecake (Traditional & Healthy Version)
Mangosteen Cheesecake is a delightful fusion dessert that celebrates Malaysia’s tropical bounty, featuring the queen of fruits—mangosteen—paired with a creamy cheesecake base. This treat is gaining popularity in Malaysia’s urban cafes and festive tables, blending local flavors with global dessert trends. Mangosteen’s sweet-tart notes complement the richness of the cheesecake, providing a refreshing twist that appeals to both traditionalists and modern food lovers. The dessert’s unique use of mangosteen pulp pays homage to Malaysia’s multicultural cuisine, reflecting our passion for integrating local ingredients like santan (coconut milk), pandan, and lemongrass into everyday dishes. Mangosteen Cheesecake is perfect for those seeking a lighter, fruit-infused dessert that highlights Malaysia’s vibrant produce. Whether enjoyed during Hari Raya, Chinese New Year, or as a special weekend treat, this cheesecake offers a taste of Malaysian hospitality and innovation. Its beautiful presentation and tropical aroma make it a standout addition to any meal, embodying the spirit of sharing and celebration that defines Malaysian food culture.
Bahan-bahan(untuk 1 slice (about 120g))
- 1 cup Fresh mangosteen pulp (Buah manggis)
- 150g Low-fat cream cheese
- 1/2 cup Greek yogurt (for creaminess)
- 1/4 cup Santan (coconut milk) (fresh or carton)
- 2 tbsp Natural honey (Pengganti gula, healthier sweetener)
- 1 Egg (Grade A)
- 1 tsp Pandan extract (Optional for aroma) - pilihan
- 6 pieces Digestive biscuits (for crust)
- 1 tbsp Unsalted butter (for crust)
- 1/2 tsp Lemongrass powder (Optional for subtle flavor) - pilihan
Arahan
- 1
Prepare the crust by crushing digestive biscuits and mixing with melted unsalted butter. Press the mixture firmly into a 6-inch springform pan to form an even base.
5 minutes
Line the pan with baking paper for easy removal.
- 2
Blend fresh mangosteen pulp until smooth. Set aside a few chunks for garnish.
3 minutes
Choose ripe mangosteen for best flavor.
- 3
In a mixing bowl, combine low-fat cream cheese, Greek yogurt, santan, honey, egg, and pandan extract (if using). Beat until creamy and smooth.
5 minutes
Do not overmix to avoid air bubbles.
- 4
Fold blended mangosteen pulp and lemongrass powder (optional) gently into the cheese mixture.
2 minutes
Gentle folding preserves the fruit’s texture.
Kenapa hidangan ini sihat
Mangosteen Cheesecake is a healthier alternative to traditional cheesecakes, thanks to the use of local fruits, reduced sugar, and low-fat dairy. Greek yogurt and santan contribute probiotics and medium-chain fatty acids, supporting gut health and metabolism. The recipe avoids refined sugars and excessive fats, making it friendly for weight management and overall wellness.
Mangosteen is rich in antioxidants, vitamin C, and fiber, supporting immune health and digestion. Using low-fat cream cheese and Greek yogurt reduces saturated fat while boosting protein. Santan adds healthy fats, and honey offers natural sweetness with trace minerals. This dessert provides a balance of protein, carbs, and fats, making it suitable for a vegetarian diet and for those mindful of their calorie intake.
Petua
- 💡Tip 1: Use only fresh mangosteen for optimal taste and texture.
- 💡Tip 2: Allow the cheesecake to fully chill before slicing for clean edges.
- 💡Tip 3: Add a dash of pandan extract for a fragrant Malaysian twist.
Penyimpanan & hidangan
Store in an airtight container in the fridge for up to 3 days. Serve chilled for best texture and flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
