Ingredients

Shortcrust base

  • 75 grams (5.3 tablespoons) butter
  • 40 grams (1/3 cup) powdered sugar
  • 1 pinch salt
  • 25 grams (1 small egg) eggs
  • 125 grams (1 cup) wheat flour
  • 15 grams (0.13 cup) almond flour
  • 20 grams (1.4 tablespoons) butter

Cheesecake

  • 440 grams (15.5 ounces) cream cheese
  • 180 grams (2/3 cup) mango puree
  • 110 grams (1/2 cup) sugar
  • 13 grams (0.1 cup) cornstarch
  • 2 large eggs
  • 55 grams (1/4 cup) heavy cream

Equipment

  • Mixing Bowls

    Use different sizes for convenience; a larger one for the cheesecake batter and smaller ones for the dry ingredients.

  • Whisk

    A whisk helps in combining ingredients smoothly, especially useful for avoiding lumps in your cornstarch mixture.

  • Baking Paper

    Lining your baking sheets with parchment paper prevents sticking and makes cleanup a breeze.

  • Springform Pan

    This allows easy removal of the cheesecake without damaging its delicate sides.

  • Rolling Pin or Blender

    Useful for crushing the shortcrust crumbs to an even consistency.

Instructions

Step 1

Step 1: Whisk the butter until smooth, then add powdered sugar and salt. Continue whisking until fluffy. Gradually add the egg and continue to mix until well combined. Make sure the butter is at room temperature for easier mixing.

Step 2

Step 2: Sift together the wheat flour and almond flour. Gradually add this mixture to the butter mixture and knead just until combined. Over-kneading can make the dough tough.

Step 3

Step 3: Wrap the dough in baking paper or plastic wrap and refrigerate until completely cooled, preferably overnight. This allows the dough to firm up for easier rolling.

Step 4

Step 4: Preheat your oven to 170°C (340°F). Crumble the chilled dough onto a baking sheet and bake for about 15 minutes, mixing occasionally for even baking. The dough should be golden brown. Let it cool.

Step 5

Step 5: Grind the baked dough with a rolling pin or in a blender, then mix with the melted butter. Press the mixture firmly into the bottom and walls of a springform pan. Chill in the fridge to set the crust while you prepare the cheese mixture.

Step 6

Step 6: For the cheesecake filling, mix mango puree, sugar, and cornstarch until smooth using a whisk to avoid lumps. Make sure your mango puree is smooth and lump-free.

Step 7

Step 7: In a large bowl, stir the room temperature cream cheese until smooth, then gradually add the mango mixture. Stir in the eggs one at a time followed by the heavy cream. Stir gently to avoid incorporating air bubbles.

Step 8

Step 8: Pour the cheese mixture over the chilled shortcrust base. Bake at 120°C (250°F) for 120 minutes. The cheesecake should set but still jiggle slightly in the center when done.

Step 9

Step 9: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate overnight before removing from the mold. Chilling ensures the cheesecake fully sets.

Servings

The vibrant colors of the mango cheesecake are not just a feast for the eyes but also for the taste buds! 🌈

If you're hosting a dinner party, serve this exotic dessert with a light dusting of powdered sugar and a dollop of freshly whipped cream. 🍰 Your guests will be delighted with the delicious contrast of textures and flavors.

Turn your family brunch into a memorable event by pairing a slice of this cheesecake with a side of fruit salad. 🍇🍓🍍 Not only does it add a splash of color, but it’s also a refreshing balance to the rich and creamy cheesecake.

For an extra special treat, you can drizzle some mango coulis over each slice and sprinkle a few fresh mint leaves on top. 🌿 This not only enhances the flavor but also makes for an Instagram-worthy presentation! 📸

Variations

🌾 Gluten-Free Variation: Replace the wheat flour in the shortcrust base with a gluten-free flour blend. 👌 Ensure that all other ingredients are certified gluten-free to avoid any cross-contamination.

🌱 Vegan Variation: Use a vegan butter substitute and replace the eggs with a mixture of flaxseed and water. For the cheesecake filling, opt for a vegan cream cheese and coconut cream in place of heavy cream. 🥥 You'll be surprised at how delicious your vegan mango cheesecake turns out!

Faq

  • What if I don't have a springform pan?

    You could use a regular cake pan, but lining it well with parchment paper will help you remove the cheesecake without any damage.

  • How do I know when my cheesecake is done?

    The center should tremble slightly when shaken; if it wobbles too much, it needs more time. Over-baking will result in a dry cheesecake.

  • Can I use frozen mango puree?

    Yes, just make sure it's completely thawed and drained properly before use to prevent excess moisture in your cheesecake.

  • Should I use a water bath for baking?

    Though a water bath is traditional, baking at a low temperature without it can also yield excellent results without the hassle of dealing with foil and water.

  • How can I get a perfectly smooth cheesecake top?

    Stir rather than beat your ingredients to prevent air bubbles in the batter. If bubbles do form, give the pan a gentle tap on the counter before baking.

  • How long can I store leftovers?

    Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months.

Nutrition facts

Mango cheesecake
Recipe Yield:8 servings
Calories:Approximately 465 calories per serving
Calories (Min - Max):430 - 500
Total Fat:30g
Saturated Fat:18g
Protein:7g
Total Carbohydrate:35g
Total Sugars:25g