Mango Cheesecake: How to Bake an Exotic and Irresistible Dessert
The Mango Cheesecake is an exotic twist on the classic cheesecake, bringing the smooth, creamy texture of cheesecake together with the bright, tropical flavors of fresh mango.
This dessert is perfect for summer, with its vibrant swirls of mango puree not only adding bursts of flavor but also giving the cheesecake a beautiful, sunny color that makes it as visually appealing as it is delicious.
Cheesecake has been a beloved dessert for centuries, with its origins dating back to ancient Greece. Over time, it has evolved into the rich, creamy dessert we know today, with endless flavor possibilities. Mango, on the other hand, has been a staple fruit in tropical regions for thousands of years, prized for its sweet, juicy flesh and rich, golden color. Combining these two creates a dessert that is both familiar and exotic, making it irresistible for any occasion.
A fun fact about mangoes is that they are often referred to as the "king of fruits" in many tropical countries due to their rich flavor and cultural significance. When used in a cheesecake, mangoes bring a fruity brightness that balances out the richness of the cream cheese, making this dessert light yet indulgent.
This tropical mango cheesecake is smooth and creamy, with a bright and fruity mango flavor. The fresh mango puree swirled into the cheesecake adds a vibrant color and flavor, making it a perfect summer dessert.
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened (680 g)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup mango puree (from 2-3 ripe mangoes)
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup mango puree
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake for 10 minutes, then let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Gradually add sugar and beat until creamy.
Add the vanilla extract and mango puree, and mix well until smooth.
Beat in the eggs one at a time, mixing just until incorporated.
Add sour cream and heavy cream, and mix until smooth.
- Pour half of the cheesecake filling over the cooled crust. Add spoonfuls of the additional mango puree, and then pour the rest of the filling over the top.
- Use a knife or skewer to create swirls in the batter for a marbled effect.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
- Remove from the pan, slice, and serve. Garnish with fresh mango slices or whipped cream if desired.
Use ripe mangoes for the best flavor. Alphonso or Ataulfo varieties work well for a rich, sweet flavor.
If you prefer a smoother texture, strain the mango puree before adding it to the filling to remove any fibrous bits.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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