Are you a cheesecake lover? Do you like mango? If your answers are both positive, then don't miss out on this mango cheesecake. What makes this cheesecake different from all others is the concentrated mango pulp mixed into the mango cheese filling. As you bite into it, you experience an intense mango flavor.
This recipe is adapted from the newly published Baking Bible by renowned baker and cookbook author Rose Levy Beranbaum.
Ingredients for a 9 inch round cake:
cake base:
13-14 lady fingers
mango cheese batter:
454g/1 pound/two 8 oz packs cream cheese, room temperature
333g/1¼ cups mango pulp
125g sugar(see notes)
8 egg yolks, large
1 tbsp lemon juice, freshly squeezed
1 tsp pure vanilla extract
¼ tsp sea salt
432g/2 cups full fat Greek yogurt, plain
mango topping:
200g/¾ cup mango pulp
2 tsp cornstarch
3 tbsp water
1) Line a springform cake pan with lady fingers. Cut out the round ends to make them fit snugly together. Use aluminum foil to wrap the bottom of the pan and up to the sides. Put the pan in a larger pan filled with hot water when it is ready to be baked. Preheat oven to 350F.
2) Concentrate 200g (¾ cup) mango pulp by heating it in a small saucepan over medium heat with constant stirring. Remove from heat when you have about 133g or ½ cup, about 5 minutes. Let it cool to room temperature.
3) In the bowl of a stand mixer, combine sugar and cream cheese. Using the whisk beater, beat on medium high speed and scraping the sides once or twice, until creamy, about 3 minutes.
4) Gradually add the yolks and mix until the mixture is smooth.
4) Gradually add the yolks and mix until the mixture is smooth.
5) Add lemon juice, vanilla extract and salt and beat on medium low speed until incorporated.
6) Add the yogurt and the remaining 133g (½ cup) of mango pulp. Mix until incorporated.
7) Pour about half the mixture to the prepared pan.
8) Scoop about 12-14 dollops of the concentrated mango pulp on top of the batter with a teaspoon. Cover it with the rest of the batter.
9) Pour hot water to the larger pan holding the springform pan. Bake for 25 minutes, then rotate the pan for even baking. Continue baking for another 25 minutes, for a total of 50 minutes.
10) Turn off the oven and let the cake stay inside the oven for an hour without opening the oven door.
11) Remove the pan from the oven and let it cool on a rack for at least 2 hours.
12) Refrigerate the cake for at least 4 hours or overnight.
13) Make the topping by combining the cornstarch and water in a small saucepan. Add the mango pulp and mix well.
14) Use low heat until it thickens, constantly stirring. Let it simmer for about 30 seconds. Remove from heat and cool for a few minutes.
15) Pour the topping on the chilled cake and level it with a small spatula. Refrigerate until the topping is set. Unmold the cake and serve.
Notes:
1) The cake has to be chilled and firm before pouring the topping.
2) Greek yogurt is much thicker and creamier than normal yogurt, giving the cheesecake its texture.
3) Mango pulp is available in most Indian grocery stores.
4) I used less sugar (125g) than the original recipe calls for (200g).
5) Lady fingers can be substituted by a thin cake as the cake base.
I was curious as to why you choose to drop spoonfuls of the mango pulp instead of incorporating it into the cheesecake mixture. Would it be too faint I. Mango flavor? Or too runny?
ReplyDeleteIt is mainly to concentrate the mango flavor. You can choose to omit this step and put it together with the rest of the cheese batter.
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