Mango & Passion fruit Cheesecake

Ingredients

Shortcrust base

100 grams (3.5 ounces) butter
60 grams (2.1 ounces) white sugar
60 grams (2.1 ounces) brown sugar
35 grams (1.25 ounces) eggs
40 grams (1.4 ounces) almond flour
160 grams (5.6 ounces) wheat flour
Pinch of salt

Cheese filling

270 grams (9.5 ounces) cream cheese
60 grams (2.1 ounces) ricotta
3 grams (0.1 ounces) lemon juice
50 grams (1.75 ounces) powdered sugar
90 grams (3.15 ounces) eggs
145 grams (5.1 ounces) cream (33-35%)
130 grams (4.6 ounces) mango puree

Topping

1 ripe mango pulp
2 passion fruit pulp
80 grams (2.8 ounces) sugar
9 grams (0.32 ounces) apple pectin

Equipment

Mixing Bowls
Various sizes are ideal for whisking and mixing. Consider using a stainless steel option for easy cleaning.
Hand Mixer or Stand Mixer
Essential for achieving a smooth, lump-free filling. If using a hand mixer, ensure it has multiple speed settings for better control.
Rolling Pin
Great for flattening out the shortcrust base. Try chilling it in the freezer for 10 minutes before use to prevent sticking.
Blender
Required for making fine crumbs out of the baked shortcrust base.
18-19cm (7-inch) Cake Mold
Springform molds are the best choice for easy release. Ensure to line it with baking paper.
Spatula
Perfect for folding mixtures and scraping down the sides of bowls.
Heavy Bottom Saucepan
Useful for preparing the mango and passion fruit topping. A heavy bottom prevents burning and ensures even heating.

Instructions

Step 1

Preheat your oven to 180°C (356°F). Let's start by making the shortcrust base. In a mixing bowl, beat 100 grams (3.5 ounces) of softened butter with 60 grams (2.1 ounces) of white sugar and 60 grams (2.1 ounces) of brown sugar until the mixture is light and fluffy. Make sure your butter is softened at room temperature for easier mixing.

Step 2

Add 35 grams (1.25 ounces) of beaten eggs to the bowl and mix until smooth. In a separate bowl, combine 40 grams (1.4 ounces) of almond flour, 160 grams (5.6 ounces) of wheat flour, and a pinch of salt. Add this dry mixture to the butter and egg mixture, mixing thoroughly to form a dough.

Step 3

Roll out the dough between two sheets of baking paper to a thickness of 3-4 mm (0.1-0.15 inches). Transfer it to a baking tray and bake at 180°C (356°F) until golden brown. Keep an eye on it to avoid over-baking.

Step 4

Allow the crust to cool, then crush it into fine crumbs using a blender or food processor. Gradually add 40-60 grams (1.4-2.1 ounces) of softened butter to the crumbs and mix until the texture is soft, smooth, and elastic. Add butter gradually to avoid an overly greasy base.

Step 5

Line the bottom of an 18-19 cm (7-inch) cake mold with baking paper. Press the crumb mixture into the mold to form the base and sides of the cheesecake, about 5-7 mm (0.2-0.25 inches) thick. Place the mold in the fridge to set.

Step 6

Let's make the cheese filling while the base chills. In a mixing bowl, combine 270 grams (9.5 ounces) of cream cheese, 60 grams (2.1 ounces) of ricotta, and 50 grams (1.75 ounces) of powdered sugar. Mix until smooth. Ensure your cream cheese is softened for easier blending.

Step 7

Add 3 grams (0.1 ounces) of lemon juice, 90 grams (3.15 ounces) of beaten eggs, 145 grams (5.1 ounces) of cream, and 130 grams (4.6 ounces) of mango puree. Mix carefully using a mixer on low speed to avoid incorporated air bubbles. Gently fold in the whipped (soft peaks) cream.

Step 8

Wrap the base and sides of the cake mold tightly with foil. Place the mold in a deep baking tray lined with a double layer of paper towels. Pour the cheese filling into the mold, leaving about 1-1.3 cm (0.4-0.5 inch) at the top for the topping. Fill the baking tray with hot water to reach 1/3-2/3 of the height of the mold, and bake at 135°C (275°F) for approximately 2 hours. The center should still be slightly jiggly when done.

Step 9

After baking, turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 20-30 minutes. Once cooled to room temperature, refrigerate for at least 3-4 hours to set properly.

Step 10

For the topping, cube the pulp from one ripe mango and combine it with the pulp from two passion fruits in a saucepan. Mix 80 grams (2.8 ounces) of sugar with 9 grams (0.32 ounces) of apple pectin and add to the fruit mixture. Let it sit for 5-10 minutes, then cook over low heat, stirring continuously until it thickens. Don't let the mixture boil too rapidly.

Step 11

Allow the topping to cool to 35°C (95°F), then carefully pour it over the chilled cheesecake. Refrigerate for at least one hour before serving. Bon Appetit!

Servings

Serving Suggestions and Ideas

Presentation is key when it comes to desserts! 🌟

The first method involves slicing the cheesecake into wedges and **garnishing each slice with a mint leaf** and a thin slice of fresh mango. This not only adds a vibrant color contrast but also an extra hint of freshness.

For a more indulgent experience, serve each cheesecake slice with a scoop of vanilla ice cream or a dollop of whipped cream. 🍦 The creaminess of the ice cream beautifully complements the tangy mango topping!

If you're having a party, consider creating a **dessert station** where your guests can customize their slices with toppings like chopped nuts, chocolate shavings, or even a drizzle of caramel or berry coulis. The possibilities are endless and it turns eating into an interactive experience! 🎉😋

Variations

Gluten-Free & Vegan Variations

Going gluten-free? No worries! Simply replace the wheat flour in the shortcrust base with almond flour or a good gluten-free flour blend. For added flavor, you can also throw in a bit of coconut flour. 🌾

For a vegan version, it’s a bit more complex but equally delicious. Replace the butter with vegan margarine, and use a vegan oat or almond flour blend for the shortcrust base. Substitute cream cheese and ricotta with vegan cream cheese and silken tofu. Lastly, use a flax egg (1 tablespoon of flaxseed meal + 3 tablespoons of water) instead of regular eggs. It might take a few tries to get the consistency perfect, but it’s well worth the effort. 🌱✨

Faq

What does "soft peaks" mean when whipping cream?
Soft peaks refer to the cream holding its shape well, but collapsing back into itself. It’s fluffy but not firm.
Can I use frozen mango for the puree?
Yes, just make sure to thaw and drain it thoroughly before blending to prevent any excess water.
How do I prevent cracks on the cheesecake surface?
Bake at a low temperature and allow the cheesecake to cool gradually in the oven with the door slightly open.
How can I make sure the shortcrust base doesn’t crumble?
Add the butter gradually while mixing, ensuring it is soft, smooth, and elastic in consistency.
Can I make the cheesecake ahead of time?
Yes! The cheesecake can be made a day in advance and stored in the refrigerator. Just add the topping prior to serving.
Is it possible to convert this recipe into bite-sized mini cheesecakes?
Absolutely! Use a mini cheesecake pan and adjust the baking time accordingly, keeping an eye on them as they bake.