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Shimul 04-01-2005 @ 10:07 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana/all,

Does anyone have a good mango cheesecake recipe? I have seen recipes for things like coconut mango cheesecake or apricot mango cheesecake, but nothing that is only mango and uses fresh mangoes or mango pulp.

Thanks,
Shimul

diana 04-01-2005 @ 11:23 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Shimul,

Here is a very nice recipe for Mango Cheesecake. Let me know if you make it and how it turned out.

MANGO CHEESECAKE

Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.

Crust
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling
3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs

Serve with:
Sliced peeled pitted mangoes

For Crust:
Preheat oven to 325°F (160 C). Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.

For Filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.

Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

Makes 12 servings.


Sincerely, Diana
Diana's Desserts

Shimul 04-11-2005 @ 6:15 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana,

I just made the mango cheesecake this past weekend and it came out really good!!! I couldn't find good fresh mangoes, so ended up using canned sweetened mango pulp and reduced the sugar by about 1/2 cup. I would imagine this recipe would taste really good with fresh mango pulp. I also beat the cream cheese a lot longer than I normally do which made the cheesecake lighter and fluffier than it usually turns out. Thanks a ton! This one is going into my recipe book!!

- Shimul




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