Now that it’s officially holiday season (no, I don’t have Christmas decorations up yet, but yes, my Halloween decorations are down), that means holiday vacation is almost here. Last year we made our first trip with Isabelle to Hong Kong for Thanksgiving. Unfortunately this holiday we’re staying in town, so Asia will have to wait until next year.
Since that means no Hong Kong pastries for me in the near future, I’ll have to make do at home. Noosa Yoghurt asked me to make a dessert inspired by either my local culture or my heritage. Although I grew up in the Bay Area, I’ve been lucky enough to visit Hong Kong numerous times in my life and connect with my extended family there and indulge in the glorious kaleidoscope of Hong Kong cuisine, from dim sum to street food to British high tea. I’m particularly missing the east-meets-west pastries they do so well there, which led me to make this tropical flavored cheesecake.
The cheesecakes I’ve had in Hong Kong are usually lighter, fluffier, and less tart than the popular New York style cheesecake in the US. That dovetailed perfectly this cheesecake recipe, which uses yogurt to lighten it up.
Noosa is Australian style yogurt, which is creamy and full-bodied, similar to Greek yogurt, and sweetened with honey. The honey makes it sweeter and less tangy than traditional yogurts (most of the Noosa flavors also have fruit added, which also ups the sweetness level), and its rich, full texture that makes it a useful ingredient in baking. In this recipe, the yogurt makes the cheesecake very creamy and velvety, yet lighter than traditional cheesecakes. Since there are no eggs and this cheesecake isn’t baked, there is a touch of gelatin added in to help hold it together. No-bake also means this cheesecake is super easy to put together; it just needs an overnight chill in the refrigerator to set.
The base is made of crushed digestive biscuits, sort of the British version of butter cookies or graham crackers. Thanks to the UK’s influence on Hong Kong cuisine, I’ve seen digestive biscuits used in many of their pastries. They provide a lovely, buttery background for the cheesecake. You can find digestive biscuits in most grocery stores, but if yours doesn’t carry them, graham crackers work perfectly fine as well.
Any flavor of yogurt will work, but I chose Noosa’s coconut: Hong Kong always make me think of hot summer days and indeed, the desserts I have when I’m there often lean towards the tropical: coconut, mango, pineapple, guava. I topped the cheesecake with another staple of the Hong Kong patisseries: a mango mirror glaze. Mango and coconut is one of my very favorite pairings (and I believe my parents’ as well: I recall mango-coconut being one of the ice cream flavors my mom would usually pick, if she could find it at the ice cream parlor).
The first thought I had when I took a bite of this was that I wished my mom was here to try some. It’s simple and clean, not overly sweet but just sweet enough, the way most desserts are in Hong Kong. So I’ll tuck this recipe away to make again when my mom comes to visit, and in the meantime as the days grow shorter and colder I’ll enjoy this little piece of sunshine and let it take me home.
Disclosure: I was provided product samples by Noosa for recipe development, however the idea for this recipe and all opinions in this post are my own.
Crust
- 75 g digestive biscuits
- 4 tablespoons unsalted butter, melted and cooled
Cheesecake
- 1 1/2 teaspoons powdered gelatin
- 12 oz reduced fat cream cheese
- 8 oz Greek yogurt
- 1/4 cup (50 g) sugar
- 1/4 teaspoon coconut extract
Mango Mirror
- 1/2 teaspoon powdered gelatin
- 20 g sugar
- 20 ml water
- 40 g mango puree
For the crust:
- Place biscuits in food processor and process into fine crumbs. Add in the butter and process until combined.
- Press crumb mixture into the bottom of two 4.5" round springform pans. Chill in refrigerator until firm, about 1 hour.
For the cheesecake:
- Sprinkle powdered gelatin over 1 tablespoon of cold water in a small microwave safe bowl. Set aside to let bloom.
- Place cream cheese, yogurt, and sugar in food processor and combine until smooth and combined.
- Place powdered gelatin in microwave and heat in 10 second increments until gelatin is melted and liquid.
- Add gelatin to food processor and combine until incorporated. Add coconut extract and combine.
- Line the sides of the springform pans with strips of acetate cut to fit. Divide the cheesecake mixture between the two pans. Tap on counter lightly to get rid of any bubbles.
- Cover with plastic wrap and chill in refrigerator overnight.
For the mango mirror:
- Sprinkle powdered gelatin over 1 tablespoon of cold water in a small microwave safe bowl. Set aside to let bloom.
- Combine sugar and water in a small saucepan. Place on stove over high heat and cook until sugar dissolves.
- Add the bloomed gelatin and swirl around until it fully dissolves into the sugar syrup. Add mango puree and stir to combine.
- Remove from heat and let cool to room temperature. Pour a thin layer over the top of the cheesecakes. Return to refrigerator and chill for another 2 hours until set.
Katrina @ Warm Vanilla Sugar says
This cheesecake is stunning! Love this idea!! Especially the topping 🙂
Kristen says
What a delicious looking cheesecake.
I hope you are still able to have a great holiday even though you aren’t going home!
jamie@makeuplifelove says
I am soooooo making this. OMG Yummmm yayyyyy. It looks amazing!!!
Natalie says
This looks delicious! 🙂 Tropical flavors are my weakness–I love all things coconut!
Nadia (@NadiaThinks) says
I love this recipe! My cousins & I were discussing yesterday that we had not made a cheesecake in a really long time and wanted to try today, so the timing on your post seems like fate! I love the idea of a cheesecake with some tartness and will let you know how it turns out if we manage to succeed!!!
Stephanie @ Back For Seconds says
Yum! Sounds so light and refreshing. So pretty too!
Cookin Canuck says
Hong Kong is a place I’ve always wanted to visit. Some day! This is the most perfect little cheesecake and it looks so light.
Shipra says
What a gorgeous cheesecake, and made out of yogurt! Impressive. I love making cheesecakes, but the last time I made one was when I was pregnant. Can’t believe it’s been so long!!
Gina Henning says
Gorgeous! Great photos of such a tasty looking dessert, I love that it’s Greek yogurt. Yum!
Renee - Kudos Kitchen says
I’m loving that mango topping!
Brenda@Sugar-Free Mom says
Love that mango mirror!!
Julie @ Run Away Freckles says
As someone who is dairy free I will pass but cheesecake is my favourite and it looks delicious!
Camille says
I just tried Noosa for the first time this past week. It is incredible!
Cara of Stylish+Geek Blog says
This is a fantastic recipe! I LOVE CHEESECAKE! I never thought about making cheesecake from Greek Yogurt but your post is so scrumptious that I just need to try it! Thank you for sharing 🙂
Angie says
This cheesecake looks divine!
Maryn says
What a gorgeous dish! I love how beautiful it is, plus it sounds so delicious. Must try!
Rebekah says
Oh my gosh this looks and sounds amazing!
Nancy says
Cheesecake is one of my top favourite desserts of ALL time. I love mango, but I don’t think I like mango flavoured stuff – I know, it’s weird. I’d probably make this and sub in lemon flavouring. Yummo!
The Food Hunter says
delicious!
claire @ the realistic nutritionist says
This looks DIVINE!
Caitlin Cheevers says
Yum! This sounds absolutely delicious! My two favorite foods are cheesecake and mango, so I’m excited to try it out!
karissa says
That sounds good. I’m a big fan of coconut.
Jennifer | Bake or Break says
Looks amazing!
Breanna says
Oh yummy deliciousness! This seriously looks amazing! I need to pin this for later 🙂
Maryann says
Looks amazing! I’ve never heard the term digestive biscuits, thanks for the clarification!
Lauren says
What’s a digestive biscuit?
Heather // girlichef says
This is beautiful, I just love the contrast of the snowy white yogurt cheesecake against the mango mirror! And the sprinkle of coconut…yes. I’m a huge fan of Noosa (loving the pumpkin right now), but I haven’t tried coconut yet – I must find some.
Martha @ A Family Feast says
What a gorgeous dessert!
Bea says
This is such a gorgeous dessert. Oh my – I also like Noose however plain is my favorite. Yes, I know it’s strange but it is so good
Erin says
Sooo… want to come be my neighbor and make this for me? Please?
Ashley @ Wishes & Dishes says
I love this idea for a cheesecake!! Sorry you don’t get to go to Hong Kong again for the holidays!
Ginny McMeans says
So much information here. First of all, the Bay Area – yay! 2nd you get to go to Hong Kong a lot – yay! Now a lighter cheesecake. Very good.
Chelsea says
Oh my gosh, I seriously wish I had this or the stuff to make this right now. I looooove all things coconut!
Alycia says
I DIE! This sounds AMAZING!!!
Meseidy says
This looks glorious! And, I love Noosa!
Lindsay says
That looks so good!! Great job love 🙂
Andi says
I can picture myself eating this in a HK hotel. I like lighter less sweet cheesecakes as well and I love the idea of using yogurt. I am a huge fan of digestive biscuits, I but them all the time, but I have never seen this application, it is really original!
Brenda says
Yumm! I’m totally salivating!
Erin @ Texanerin Baking says
Whoa! This looks and sounds amazing. Interesting how cheesecake varies from country to country. 🙂
Kim (Feed Me, Seymour) says
Ok, I love cheesecake. And would it eat it every day if I could. But that mango mirror?! Amazing!
Chrissy says
Not only does this look delicious, but it’s SO pretty as well! I know that if I attempted to make this, it wouldn’t look that beautiful. You are one talented girl!!
Katie says
I don’t know what people use for the base of cheesecakes if it’s not digestives! You have me craving them now. Does the U.S. not do Digestives?! Because that’s just sad. The cheesecake looks delicious!
Katie <3
Myrabev says
This is one good looking cheese cake unfortunately I get heartburn from cheese cakes
Erica Brooks says
What a good mix of the two flavors. I love cheesecake and need to try this recipe.
Nancy P. says
This dessert looks so light and fluffy! I absolutely love the mango on top!
Angie | Big Bear's Wife says
You had me at Mango! It’s beautiful!
Nutmeg Nanny says
I love Noosa yogurt! This dish is delicious looking!
Ayana Pitterson says
Holy cow that looks AMAZING! Great photos and the recipe looks equally awesome.
Thrifting Diva
http://www.thriftingdiva.com
Marissa says
This looks absolutely delicious! I love love cheesecake and a lighter fluffier one would be so perfect! Thank you for sharing! I want to try this recipe but I’m almost positive it won’t come out looking as pretty 😀
lauriel says
Hi Anita! 😉 Gorgeous cheesecake, love the ‘mirrored’ finish. Mango and coconut are two of my favorites as well (lychee might be the only tropical flavor that could trump them), and that combination sounds divine.
Noosa flavored yogurt sounds great; I’ll have to keep an eye out for it, as I’m a huge greek yogurt fan.
Your family members are lucky to get to partake in these little gems!
xo,
lauriel
EyeForElegance.com
kellie @ the suburban soapbox says
This is a stunning cake!
Winter White says
That looks so delish! I love honey in my Greek yogurt so this would be RIGHT up my alley!
Lana says
This looks so divine! I love mango, never thought to make it a cheesecake before.
naleśniki says
Absolutely gorgeous and recipe looks delish!
Abby says
Planning on making this. Can you please explain why you seperate into two pans?
Anita says
Hi Abby,
If you see the recipe yield I am making two small 4 1/2″ round cheesecakes. If you want to make just one cheesecake you can use one pan. I am not sure what is the equivalent size – maybe a 8″ round?