Mango Cheesecake Recipe
This Mango Cheesecake is a perfect blend of creamy cheesecake with the tropical sweetness of fresh mangoes, set on a crunchy almond and biscuit crust. Its a refreshing and delicious dessert, ideal for special occasions or whenever you crave a fruity twist on a classic cheesecake!
Ingredients:
For the Crust:
50 grams whole almonds toasted and cooled
120 grams Marie biscuits or graham wafer biscuits, or digestive biscuits
50 grams unsalted butter melted
For the Cream Cheese Filling:
250 grams ricotta cheese drained overnight and at room temperature
500 grams Britannia cream cheese at room temperature
250 grams caster sugar superfine
4 whole eggs at room temperature
400 grams mango pulp or fresh mangoes in season, at room temperature
100 grams ripe mango chunks
20 grams all-purpose flour sifted
Instructions:
Prepare the Crust:
Preheat the oven to 160C 320F. Prepare a springform pan by covering the sides with aluminum foil to prevent water from seeping into the pan while baking.
In a food processor, pulse the toasted almonds until the texture is coarse. Add the Marie biscuits and process until the mixture becomes a coarse crumb.
Add the melted butter and pulse again until the crumbs are evenly moistened.
Transfer the crumb mixture into the prepared springform pan, pressing it down evenly with a spatula or a flat-bottomed bowl.
Place the pan in the freezer to firm up the crust while you prepare the filling.
Prepare the Cream Cheese Filling:
In the bowl of a stand mixer, combine the ricotta cheese, cream cheese, flour, and caster sugar. Beat until smooth and creamy, scraping the sides and bottom of the bowl to ensure everything is mixed properly.
Gradually add the eggs, one at a time, mixing for a few seconds after each addition until just combined.
Add the mango pulp or fresh mangoes and the mango chunks, and beat gently until the mixture is smooth but be careful not to overbeat.
Pour the mango cheesecake batter into the prepared pan with the frozen crust, spreading it evenly.
Bake the Cheesecake:
Place the springform pan in a large baking dish filled with hot water. The water should come about a quarter of the way up the sides of the springform pan, but be careful not to let water seep into the cheesecake batter.
Carefully place the baking dish in the center of the oven and bake for 40 to 45 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.
Chill and Serve:
Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set fully.
Once chilled, serve and enjoy the creamy mango goodness!
Tip: For an extra mango touch, you can garnish the cheesecake with fresh mango slices or a drizzle of mango purée just before serving.
Enjoy this luscious Mango Cheesecake as a refreshing dessert for any occasion!