RECIPE FOR MANGO CHEESECAKE RECIPES

Name: Mango Cheesecake
Prep time: 5 h 30 min
Cook time: 1 h 5 min
Total time: 6 h 35 min
Yield: 1 10inch cake
Ingredients: 1 1/4 cups graham cracker crumbs; 1/4 cup chopped cashews; 1/4 cup sugar; 3 tablespoons butter; 2 (8 ounce) packages cream cheese, room temperature; 1 cup sugar; 1 1/2 cups sour cream; 3 eggs; 1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes); 1/2 teaspoon vanilla; 1 teaspoon lemon juice; 1 1/2 cups sour cream; 1/2 cup sugar; 2 tablespoons apricot jam; 2 tablespoons corn syrup; 1 teaspoon lime juice; 1 teaspoon cider vinegar

MANGO CHEESECAKE RECIPE - FOOD.COM

Mango Cheesecake Recipe - Food.com image

Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook.

Total Time 6 hours 35 minutes

Prep Time 5 hours 30 minutes

Cook Time 1 hours 5 minutes

Yield 1 10inch cake

Number Of Ingredients 17

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup chopped cashews
1/4 cup sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 1/2 cups sour cream
3 eggs
1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes)
1/2 teaspoon vanilla
1 teaspoon lemon juice
1 1/2 cups sour cream
1/2 cup sugar
2 tablespoons apricot jam
2 tablespoons corn syrup
1 teaspoon lime juice
1 teaspoon cider vinegar

Steps:

Preheat oven to 300°F.
Butter a 10-inch springform pan and set aside.
Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
Stir in melted butter.
Press mixture into prepared pan.
Combine cream cheese and sugar in a food processor or blender; process until combined.
Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
Pour mixture into prepared crust.
Bake for 1 hour or until set.
Let cheesecake cool for 1 hour.
While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
Preheat oven to 350°F.
After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
Bake 4 minutes.
Remove from oven.
Chill for at least 4 hours.
Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
Spread glaze over chilled cheesecake before serving.

Nutrition Facts : Calories 5762.5, FatContent 368.1, SaturatedFatContent 198.6, CholesterolContent 1508.2, SodiumContent 3271.2, CarbohydrateContent 574, FiberContent 8.1, SugarContent 484.7, ProteinContent 75.3

MANGO CHEESECAKE RECIPE | SIDECHEF - SIDECHEF - RECIPES AND MEAL IDEAS

Mango Cheesecake Recipe | SideChef - SideChef - Recipes and Meal Ideas image

This cheesecake is full of mango flavor, and oh-so-pretty!

Provided by ZaTaYaYummy

Categories Pescatarian Vegetarian No Bake Make Ahead Nut-Free Shellfish-Free Intermediate Weekend Project Egg-Free Soy-Free Entertaining Summer Spring Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free

Total Time 30600S

Yield 10

Number Of Ingredients 11

Ingredients

100 gram Digestive Biscuit
2 tablespoon Unsalted Butter
125 milliliter Plain Yogurt
200 gram Cream Cheese
to taste Lime
5 tablespoon Gavia™ Natural Sweetener
130 milliliter Water
1 1/2 teaspoon Agar-Agar Powder
380 gram Mango
90 gram Fresh Mango Chunks
1 handful Fresh Mango Chunks

Steps:

Place Digestive Biscuit (100 gram) in a sealed plastic bag and mash until crumbly.
In a bowl, combine the crumbs and Unsalted Butter (2 tablespoon). Mix well.
Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes.
In a blender, add Plain Yogurt (125 milliliter) and Cream Cheese (200 gram).
Add in zest and juice of the Lime (to taste) and Gavia™ Natural Sweetener (3 tablespoon).
Blend well and set aside.
In a small pot, mix Water (65 milliliter) and Agar-Agar Powder (1 teaspoon) and bring to a boil. Add Mango (315 gram) and stir to combine. Add to the blender.
Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.
Spread Fresh Mango Chunks (90 gram) across top. Press them in lightly. Let set in fridge until firm, at least 3 hours.
In a small pot, mix Water (65 milliliter), Gavia™ Natural Sweetener (2 tablespoon) and Agar-Agar Powder (1/2 teaspoon) and bring to a boil.
Add in Mango (65 gram). Bring to a boil again. Remove from heat and let cool to lukewarm.
Using a fork, scratch the surface of the cooled cake.
Pour the mango jelly on top and spread evenly. Place in fridge to chill.
Top with Fresh Mango Chunks (1 handful).

Nutrition Facts : Calories 20 calories, ProteinContent 0.3 g, FatContent 1.2 g, CarbohydrateContent 2.2 g, FiberContent 0.2 g, SugarContent 1.5 g, SodiumContent 13.6 mg, SaturatedFatContent 0.7 g, TransFatContent 0.0 g, CholesterolContent 2.8 mg, UnsaturatedFatContent 0.2 g

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MANGO CHEESECAKE RECIPE | CHEFDEHOME.COM

This mango season start a new mango dessert tradition, with this perfectly lite sweet, melt-in-mouth creamy and moist mango cheesecake. There is no better way to say: Mangoes, I love you and wait for you every summer season!

Starting summer with a Mango Cake has become tradition of my blog. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. However, this is my first cheesecake recipe on the blog!

Cheesecakes are rich creamy cakes but this one tastes very lite because tartness of mango balances the richness of cream cheese. Also, instead of just throwing the cake in oven to bake, I baked this cake in water bath which bakes cheesecake layers super moist and creamy! I don't like cheesecakes bone-clinging sweet, so this one is just pleasantly sweet.

moist and rich easy mango cheesecake with fresh mangoes and sour cream and baking technique to bake extra lite cake | chefdehome.com

That I can tell you, for anyone who thought making cheesecake at home is too much or much much ;-) If I can bake it, so can you! I don't consider myself a big-time-baker. Even when I bake, it is mostly breads, one-layer-simple-baked-cakes and dinner roasts. I often have 100 excuses when someone ask me to bake a cake with layers or frosting... so that's reason I don't even have any cupcakes on my blog.

Honestly, I love baking something which is more than just flour, sugar, egg and heavy buttery frosting.. So cakes I share are mostly fruit flavored or have savoury notes so that no extra frosting/layers are needed. As of May 2016, that's what I prefer. Let's see if my foodie aspiration change me. ;)

And before we move on, the cakes you will find here are like clementine cake, almond flour cakes, marmalade cake or chocolate and chili cake.. or mango cakes!!

The most daunting part of this cheesecake was getting crust right and baking cake for right amount of time. I tried my best to do justice with crust and I'm sure going to practice and make it more even next time.

Graham Cracker Crust getting ready to mango cheesecake | chefdehome.com

This Cheesecake is inspired from Tyler Florence's Ultimate Cheesecake (link in recipe notes). I used his idea because I loved the technique of baking cheesecake in water-bath to keep it moist and extra lite. I have tweaked the recipe to make Mango Cheesecake, but method of cooking has been adapted. I would have made just his cheesecake but I was craving mangoes!

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Being Indian, Vishal and I grew up eating summer seasonal juicy mangoes, a lot of them. Not the kind of mangoes we get here. Yes, once in blue moon, we find a batch sweet but never as good or even close to taste of Indian mangoes.

So as a substitute, when I crave for desserts with original sweet Indian mangoes flavor.... I use Kesar Mango Pulp. If you have an Indian store nearby or if you want this Mango Cheesecake as delicious as it looks, please get the mango puree or buy from the link I have shared.

Honestly, fresh mangoes vary in taste and texture which can't result in consistent same flavored cake. Yes, you can use fresh mangoes in salads, or in some cakes where consistency can be adjusted with other ingredients... but in pure simple cheese cake, I won't take that risk.

Okay, don't judge me for using mango pulp when fresh mango season is on full bloom. :) If you are really ready to put 20-30 minutes more into this cake, I can also tell you a way of making fresh mangoes work.

So to use fresh mangoes, remove pulp of mango, add equal amount of water and sugar and cook'em for 15-20 minutes on low heat. Then, puree the mix and strain through fine mesh to get rid of all fiber or solids. The remaining sweet mango liquid can be used as substitute for store bought mango pulp. Now, happy? :-) I guess you are!

moist and rich easy mango cheesecake with fresh mangoes | chefdehome.com

This recipe is on the blog for two reasons: our love for mangoes in summer and Vishal's to many request to make cheese cake. As far as I can remember, poor guy is asking me to make cheese cake from almost 3 years now. No, no, I'm not that stubborn and I love love cooking for him. Whatever he wants, he gets within reasons. ;) You know what I mean?! lol!

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The story of his requests always ends like this:

Whenever we are near cheesecake factory, argument goes something like this:

Vishal: Today, we will finish dinner with a slice of Cheesecake!
Me: I don't want dessert. Let's just go home.
Vishal: You can skip it. I will still buy Cheesecake Slice and I won't share with you. ;)
Me: Let's go home, I will make one for you this weekend.
Vishal: I know you, you have made so many in these years. (taunting me)
Me: This time, promise! I will sure make it! I mean it. blah blah blah...

(some days, he buys my words and we come home without getting cheesecake)

Next week.....

Vishal: Today, we will finish dinner with a slice of Cheesecake!
Me: I don't want dessert. Let's just go home. I will make cheesecake this weekend. (gosh, i'm a liar!)
Vishal: You said that last week too, I'm getting one!

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(and we end up in Cheesecake Factory, where he will get one slice and being kid-in-candy-store, I won't resist a slice either!)

One of my favorite cake in Factory is Mango Lime Cheesecake. This one is totally inspired from it. I never thought I will make cheesecake at home, but I'm so glad I did! Fell in love cheesecake again! Being not over sweet, rich and fluffy, also with layers of mango flavor balancing every bites, this is one of my THE BEST homemade baked cake so far!

I managed to share it just in time for holiday weekend! This cake is so good, it can fit any occasion. Weather it is birthday party, memorial day party or marriage celebration, this rich mango cheesecake will make you proud whenever served!! I promise!

I hope you get chance to try it soon!

Wish you a great long weekend!

Cheers! - Savita

From chefdehome.com
Total Time 1 hours 30 minutes
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