Posting again for the recipes

OK some people think they're store-bought, but I did bake them myself for my date 😭😭💔
And I used plastic for convenience cuz we were going on a picnic date to the park, so I used plastic to keep the cake from getting ruined.
And many people requesting the recipes so here ya go

• I didn't take pictures for genoise cuz I was in hurry
• I used 15cm aluminum cake pan for cheesecake and 16.5cm square pan for the mango cake and chocolate cake.

< Cheesecake recipe >

Oreos 100g
Melted butter 40g

• Cake batter ( bake for 50mins at 165°C)
  Creamcheese 350g
  Sugar 110g
  Eggs 75g
  Sour cream 100g
  Whipping cream 170g
  Corn starch 10g
  Lemon juice 4g
  Salt 1g
  Vanilla extract 1 tsp

• strawberry sauce
  Strawberry 200g
  Sugar 200g
  And some extra fresh strawberries for decoration

1. Grind the Oreos in a blender, add the melted butter, mix and spread in the pan.
2. Beat the cream cheese with salt and sugar until its lump-free.
3. Add the eggs into the batter, then slowly add the sour cream and whipping cream, and mix well.
4. Add cornstarch, lemon juice and vanilla into the batter and mix well. pour the batter into the prepared pan.
5. Place the prepared pan in a pan of hot water, and Bake in the preheated oven for about 50 minutes.
6. Turn off the oven and let the cheesecake cool in the oven for about an hour.
7. Mash the strawberries and sugar in a saucepan, bring the strawberries to a boil, and simmer over medium low heat for 10 to 15 minutes to cool.
8. Top the finished cheesecake with fresh strawberries and drizzle the reserved sauce over the strawberries.

< Mango cake recipe >

• Genoise (bake for 20-23mins at 160°C)
  3 egg whites + Sugar 55g
  3 egg yolks + Sugar 40g
  Cake flour 63g
  Unsalted butter 15g
  Vegetable oil 15g
  Milk 15g
  Vanilla extract 1 tsp
  Pinch of salt

• Creamcheese Chantilly cream
  Whipping cream 420g
  Icing Sugar 60g
  Cream cheese 70g
  Pinch of salt

Syrup 60g
Orange Liqueur 5g

2 fresh mangos

1. melt the butter, oil, milk, and a pinch of salt in a saucepan over low heat and set aside.
2. Slowly add the sugar to the whites, beating until stiff peaks form.
3. Beat the yolks with the sugar all at once, in high speed until its fluffy.
   Dip the whisk into the batter and remove it, and the batter should fall back into the bowl in dense ribbons.
4. Add the yolk mixture to the meringue and fold in gently, then add the flour in three batches, fold with a spatula.
5. Add a little of the batter to the prepared butter mixture and mix quickly, then add it back to the batter and mix gently with a spatula (be careful not to overmix).
6. Pour the batter into the pan and bake for 20 to 23 minutes. (Never open the oven during baking).
7. Whisk the room temp cream cheese with sugar and salt and mix well with a whisk.
8. Gradually add the whipping cream, mixing constantly.
9. Whip until it has more than doubled in volume and is stiff.
10. spread the syrup on the prepared genoise, add the whipped cream, top with the sliced mango, repeat with the cream and top with the genoise.
    Repeat 2 more times and decorate.

< Chocolate Cake >

• Chocolate Cake (bake for 25-30mins at 165°C)
  Unsalted butter 105g
  Sugar 180g
  Salt 1.3g
  Eggs 75g
  Mayonnaise 40g (trust me it'll be good 😭)
  Bread flour 30g
  Cake flour 80g
  Cocoa powder 43g
  Baking powder 2.5g
  Baking soda 2.5g
  Milk 145g
  Dark chocolate 60g
  Vanilla extract 1 tsp

• Chocolate buttercream
  Unsalted butter 150g
  Dark chocolate 90g
  Milk chocolate 90g
  Pinch of salt
  Ultrafine icing sugar 20 – 30g

• Ganache
  Whipping cream 100g
  Dark chocolate 200g
  Honey 30g
  Pinch of salt

1. Bring the milk to a gentle simmer in a saucepan, then add the chocolate, melt and stir to combine. Cool and set aside.
2. Sift together the flour, cocoa, baking soda and baking powder.
3. Beat the butter, sugar, and salt until fluffy.
4. Add the mayonnaise and mix well, then slowly add the eggs, beating well after each addition.
5. Add 1/3 of the flour mixture into the batter and mix with a whisk, then add 1/3 of the chocolate milk and mix slowly with a whisk. Repeat in 3 steps.
6. Add vanila and mix until the batter is shiny and the sugar is well incorporated into the batter.
7. Bake in the oven for 25 to 30 minutes.
   (The finished cake will be very fragile, so place it in the refrigerator for about 30mins to firm up before slicing)
8. Melt the chocolate, butter with pinch of salt over a double boiler. Cool it down and keep it in the refrigerator until its solidified again.
9. Beat the chocolate butter until its fluffy and add the ultrafine icing sugar then beat it again until super fluffy (normal icing sugar would be a bit grainy)
10. Frost the cake with chocolate buttercream and let it set in the refrigerator, then make the ganache and let it cool to room temp before pouring it over the top.