Ingredients
Crust Ingredients
Kevala Cashew Butter 7 Lbs Pail
$83.62
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4th & Heart Original Grass-Fed Ghee, Clarified Butter, Keto, Pasture Raised, Lactose and Casein Free, Certified Paleo (9 Ounces)
$11.49
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4th & Heart Himalayan Pink Salt Grass-Fed Ghee, Clarified Butter, Keto Pasture Raised, Non-GMO, Lactose and Casein Free, Certified Paleo (9 Ounces)
$9.49
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Cheesecake Filling Ingredients
Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
$107.26
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Betty Crocker Favorites Super Moist Chocolate Fudge Cake Mix, 13.25 oz (Pack of 12)
$23.04
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LorAnn Lemon Bakery Emulsion, 4 ounce bottle (Pack of 2)
$16.98
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Wholesome Fair Trade Organic Powdered Sugar, Naturally Flavored Real Sugar, Non GMO & Gluten Free, 50 Pound (Pack of 1)
$106.95
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Lakanto Powdered Monk Fruit Sweetener with Erythritol - Powdered Sugar Substitute, Zero Calorie, Keto Diet Friendly, Zero Net Carbs, Baking, Extract, Sugar Replacement (Powdered - 1 lb)
$11.90
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Swerve Sweetener Powder, Confectioners, 12 oz
$6.98
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Topping Ingredients
Green's Bakery Bulk Mango Hamantashen, 10lbs. Buttery, Fresh and Delicious Shortbread Cookie, OK Certified Kosher and Pareve, Dairy Free and Nut Free, Popular during the Jewish Holiday of Purim, Year Around Dessert, Approximately 120 cookies
$70.99
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KIRI Premium Dried Mango from Thailand, Soft & Moist, Not Too Sweet, Tree ripened, Hand-cut
$23.40
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Instructions
Step 1
Start by crushing the digestive biscuits into fine crumbs using a blender. It's important to achieve a consistent crumb texture.
Next, melt the unsalted butter and combine it with the biscuit crumbs. Mix until you have a uniform, crumbly, and slightly sticky texture.
Step 2
In a large mixing bowl, add the cream cheese, powdered sugar, heavy cream, cornstarch, egg yolk, and whole eggs. Mix everything together until you obtain a smooth and dense consistency.
This step is crucial for ensuring a creamy cheesecake filling.
Step 3
Take your prepared crust mixture and press it evenly into the bottom and sides of a 20 cm (about 8 inches) springform pan. This will form a solid base for your cheesecake.
Pour the cheesecake filling into the crust, spreading it evenly across the top.
Bake the cheesecake initially at 200°C (about 392°F) for the first 15 minutes. This helps to set the edges quickly.
Then, reduce the temperature to 100°C (about 212°F) and continue baking for an additional 90 minutes.
Step 4
Once baking is complete, allow the cheesecake to cool inside the oven with the door slightly ajar. This gradual cooling helps prevent cracking.
After it has cooled completely, transfer the cheesecake to the refrigerator and let it chill overnight. This step enhances the flavors and textures of the cheesecake.
Step 5
Before serving, generously top the chilled cheesecake with fresh mango slices and lime zest. This not only adds a beautiful presentation but also a refreshing flavor contrast.
Your classic mango cheesecake is now ready to be enjoyed!
Servings
After your superb Mango Cheesecake is ready, it's time to serve up some joy! 🍰✨ For a delightful experience:
Garnish: Top with slices of fresh mango and a sprinkle of lime zest for a burst of color and flavor. 🌿 This will make your cheesecake not only taste amazing but look eye-catching as well!
Pairing: Enjoy your cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess perfectly balances the tangy cheesecake. Try serving it with a refreshing light beverage like iced green tea or a tropical smoothie for a delightful summer vibe! 🥤🌞
Equipment
This pan is essential for making cheesecakes, as it allows you to easily remove the dessert without damaging its beautiful shape. Make sure to grease the sides for easy release!
Use this to crush your cookies into fine crumbs effortlessly. If you don’t have one, a rolling pin and a plastic bag will work too!
Have a couple of medium-sized bowls ready for mixing your cheesecake filling and crust. Heat-proof bowls are a bonus for making sure your ingredients mix well!
A whisk will help you blend the filling ingredients smoothly, while a spatula is perfect for spreading the crust evenly in the pan.
Variations
Looking to switch things up? Here are some fun variations on this delicious Mango Cheesecake! 😊💚
Gluten-Free Option: Replace traditional cookies with gluten-free graham crackers or almond flour to create a crumbly base that’s just as tasty!
Vegan Delight: For a plant-based version, use vegan cream cheese, coconut cream, and maple syrup. Trust us, your vegan friends will thank you! 🌱💖 Remember to check labels when selecting cookie alternatives!
Faq
- Can I use frozen mango instead of fresh mango?
Absolutely! Just make sure to thaw and drain excess water before using it in the cheesecake. This ensures your cheesecake won't be too watery!
- How do I know when my cheesecake is done baking?
The cheesecake should be slightly jiggly in the center when it’s done. It will firm up as it cools, giving you that perfect texture!
- Can I change the flavor of the cheesecake?
Yes! You can substitute mango with any other fruit puree like raspberry or strawberry for a delicious twist on the classic recipe.
- What’s the best way to store leftover cheesecake?
Store it in the fridge, covered tightly with plastic wrap or in an airtight container. It should stay fresh for up to 3 days!
- What if my cheesecake cracks while baking?
Don’t worry; it can happen! To prevent cracking in the future, avoid overmixing the filling and ensure the oven temperature isn’t too high.
- How can I make my cheesecake smoother?
Mix your cream cheese thoroughly at room temperature before adding other ingredients. This reduces lumps and ensures a beautifully creamy texture!
