How to Make a Creamy Mango Cheesecake at Home

June 7, 2024
Mango Cheesecake
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The tropical taste of ripe mangoes and the rich, creamy texture of cheesecake come together in a delectable treat called Mango Cheesecake. This dessert will be the talk of the summer or a delightful treat for oneself. Here, we’ll show you how to make a delicious mango cheesecake in your own kitchen.

Ingredients for Mango Cheesecake

Before we start, let’s gather all the necessary ingredients. Here’s what you’ll need:

For the Crust

  • Graham Cracker Crumbs: 2 cups
  • Butter: 1/2 cup, melted
  • Sugar: 1/4 cup

For the Cheesecake Filling

  • Cream Cheese: 24 oz (3 packages), softened
  • Sugar: 1 cup
  • Vanilla Extract: 1 teaspoon
  • Eggs: 3 large
  • Sour Cream: 1/2 cup
  • Fresh Mango Puree: 1 cup (from about 2 ripe mangoes)
  • Cornstarch: 1 tablespoon

For the Mango Topping

  • Fresh Mango Puree: 1 cup
  • Gelatin: 1 tablespoon
  • Water: 2 tablespoons
  • Sugar: 1/4 cup (adjust to taste)

Step-by-Step Guide to Making Mango Cheesecake

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and firmly packed.
  4. Bake the crust for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the vanilla extract and mix well.
  3. Incorporate the eggs one at a time, beating on low speed until just combined.
  4. Add the sour cream and fresh mango puree to the mixture, and gently fold in until smooth.
  5. Sprinkle the cornstarch over the mixture and fold it in to ensure there are no lumps.

Step 3: Assemble and Bake

  1. Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Place the pan in a water bath (a larger pan filled with hot water about halfway up the sides of the springform pan) to prevent cracking.
  3. Bake at 325°F (160°C) for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
  4. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour.

Step 4: Prepare the Mango Topping

  1. In a small bowl, combine the gelatin and water, and let it sit for about 5 minutes to bloom.
  2. In a small saucepan, heat the mango puree and sugar over medium heat until the sugar dissolves.
  3. Add the bloomed gelatin to the mango mixture and stir until completely dissolved.
  4. Remove from heat and let it cool to room temperature.

Step 5: Assemble the Mango Cheesecake

  1. Once the cheesecake has cooled, pour the mango topping over the top, spreading it evenly.
  2. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

Step 6: Serve and Enjoy

  1. Carefully remove the sides of the springform pan.
  2. Slice the cheesecake with a sharp knife, wiping the knife clean between cuts for clean slices.
  3. Serve chilled, and enjoy the creamy, tropical flavors of your homemade Mango Cheesecake.

Tips for the Perfect Mango Cheesecake

  • Use ripe mangoes for the puree to ensure maximum sweetness and flavor.
  • Soften the cream cheese properly to avoid lumps in the filling.
  • Avoid overmixing the batter to prevent air bubbles, which can cause cracks.
  • Chill the cheesecake thoroughly to achieve the best texture and flavor.

Frequently Asked Questions (FAQ)

1. What type of mangoes are best for Mango Cheesecake?

Alphonso mangoes are highly recommended for their sweetness and rich flavor, but any ripe, juicy mangoes will work well.

2. Can I make Mango Cheesecake without eggs?

Yes, you can substitute the eggs with a mixture of cornstarch and water or use a commercial egg replacer to make the cheesecake egg-free.

3. How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.

4. Can I freeze Mango Cheesecake?

Yes, you can freeze Mango Cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

5. What can I use instead of graham crackers for the crust?

You can use digestive biscuits, shortbread cookies, or vanilla wafers as alternatives to graham crackers.

Conclusion

Creating a Mango Cheesecake at home is a rewarding experience that results in a dessert both visually stunning and incredibly delicious. The combination of creamy cheesecake and sweet mango puree creates a tropical flavor that is hard to resist. By following this step-by-step guide, you can impress your family and friends with a homemade Mango Cheesecake that rivals any bakery’s offering. Enjoy the process and, most importantly, savor every bite of this delightful treat!

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