Mango Cheesecake
Indulge in the tropical flavors of mango cheesecake, a delightful dessert that brings the essence of summer to your table. This creamy, rich cheesecake, topped with fresh mango slices, is not only a feast for the eyes but also a treat for the taste buds. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this recipe is sure to impress your family and friends.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 200g sour cream
- 150g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 300g ripe mango puree
- Fresh mango slices for topping
- Mint leaves for garnish
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and cooking time is around 60 minutes, plus cooling time.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 22g fat, 28g carbohydrates, and 5g protein. This nutritional value is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- In a bowl, beat together the cream cheese and sugar until smooth.
- Add the sour cream, vanilla extract, and mango puree, mixing until well blended.
- Incorporate the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60 minutes or until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the oven with the door ajar for 1 hour before refrigerating for at least 4 hours.
Alternative Ingredients
You can substitute the digestive biscuits with graham crackers or even almond flour for a gluten-free option. Additionally, Greek yogurt can replace sour cream for a tangier flavor, and honey can be used in place of sugar for a natural sweetener.
Serving and Pairings
Mango cheesecake pairs beautifully with fresh fruit, a dollop of whipped cream, or a drizzle of mango sauce. It also complements a cup of herbal tea or a glass of sparkling wine, making it a versatile dessert for any occasion.
Storage and Reheating
Store leftover mango cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. For best results, thaw in the refrigerator overnight before serving. Reheating is not recommended, as it can alter the texture.
Cooking Mistakes
- Overmixing the batter can lead to cracks in the cheesecake.
- Not allowing the cheesecake to cool gradually can cause it to collapse.
- Skipping the refrigeration step may result in a runny texture.
- Using cold ingredients can prevent a smooth mixture; always bring to room temperature.
- Baking at too high a temperature can cause the cheesecake to crack.
Helpful Tips
- Use ripe mangoes for the best flavor.
- Line the bottom of the springform pan with parchment paper for easy removal.
- Let the cheesecake sit at room temperature for 30 minutes before serving for improved flavor.
- Garnish with mint leaves for a fresh touch.
FAQs
Can I use frozen mango for this recipe?
Yes, you can use frozen mango, but make sure to thaw and drain any excess liquid before pureeing.
How long does mango cheesecake last?
Mango cheesecake can be stored in the refrigerator for up to 5 days, and it can be frozen for up to 3 months if properly sealed.
Can I make this cheesecake without eggs?
Yes, you can use egg substitutes like flaxseed meal or applesauce to create a vegan version of this cheesecake.
Is it necessary to use a water bath?
While a water bath helps prevent cracks, it’s not strictly necessary. Just ensure your oven temperature is stable.
What can I do if my cheesecake cracks?
If your cheesecake cracks, you can cover it with a layer of fruit puree or whipped cream to hide the imperfections.
Conclusion
Mango cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tropical sweetness of mango. Its vibrant color and refreshing flavor make it a perfect choice for any gathering. Enjoy this treat and impress your guests with its deliciousness!
Mango Cheesecake
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 400 g cream cheese
- 200 g sour cream
- 150 g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 300 g ripe mango puree
- Fresh mango slices for topping
- Mint leaves for garnish
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- In a bowl, beat together the cream cheese and sugar until smooth.
- Add the sour cream, vanilla extract, and mango puree, mixing until well blended.
- Incorporate the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60 minutes or until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the oven with the door ajar for 1 hour before refrigerating for at least 4 hours.
