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Posts tagged “phildelphia creamcheese

Tahiti v.2015 – Mango & Passion Fruit Cheesecake

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A question which I’d been getting from some friends and readers of late is, “What have you been baking lately?” Well knowing their kind intentions, I replied them with a honest “nothing much”, discounting the usual pandan chiffons, christmas fruit cakes and CNY pineapple tarts and cookies of course. Indeed, the direction of this blog has changed somewhat compared to how it was conceptualised years back when I first started to write about the confections I make at home. Don’t get me wrong, pastry is still my passion, which I am always ready to engage in fervent discussion with anyone who broaches the topic. But so is cooking. Which came first, cooking or baking? Not quite exactly a chicken or egg question but I think I had sufficient grounding in both since young. But the question from these friends and readers brought me back to the very reasons how this blog had begun, to share my passion for pastry and baking, so I guess it is also timely for a quick revision of my pastry 101s…

My story with the mango and passionfruit pairing started back in 2011, when I first made Hidemi Sugino‘s “Tahiti タヒチ – Tarlette au Mangue et Fruit de la Passion“. It was a beautiful creation which I hope to make again some time soon in the near future. Hopefully when miyazaki mangoes become more affordable(I wish!), or when I have access to the cheaper Taiwan grown variety. Then in 2012, triggered by the Diner en Blanc saga (read about it here), El Tropicano was born, a plated dessert comprising of a soya bean panna cotta and a fruits tartare with mango and passionfruit as the main componentsIt was made somewhat tongue-in-cheek and in a slightly spiteful manner if I might add, now thinking in retrospect but all in good fun. Then in 2014, I opted for something simpler, and made a Mango and Passionfruit Yoghurt Pudding which was simple but no less yummy. Needless to say, the matrimony of these two much loved tropical fruits is high on my favorites’ list. And now 2015, I’d cracked my head again, this time for a cheesecake-based entremet, named “Tahiti v.2015” after Sugino’s creation which got me all started.
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