MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
MANGO CHEESECAKE
Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook.
Provided by ellie_
Categories Cheesecake
Time 6h35m
Yield 1 10inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F.
- Butter a 10-inch springform pan and set aside.
- Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
- Stir in melted butter.
- Press mixture into prepared pan.
- Combine cream cheese and sugar in a food processor or blender; process until combined.
- Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
- Pour mixture into prepared crust.
- Bake for 1 hour or until set.
- Let cheesecake cool for 1 hour.
- While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
- Preheat oven to 350°F.
- After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
- Bake 4 minutes.
- Remove from oven.
- Chill for at least 4 hours.
- Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
- Spread glaze over chilled cheesecake before serving.
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. 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.
MANGO LASSI CHEESECAKE RECIPE BY TASTY
We took everything you love about the classic Indian drink and created a beautiful creamy no-bake dessert. Layers of pistachio crust, cheesecake, mango jelly, and saffron whipped cream make every bite better than the first. Can't get your hands on fresh mango? You can substitute it with frozen or thawed mango.
Provided by Tikeyah Whittle
Categories Desserts
Time 7h20m
Yield 12 servings
Number Of Ingredients 23
Steps:
- Make the crust: Grease the bottom and sides of a 9-inch (20 cm) round springform pan with nonstick spray.
- Add the pistachios to a food processor. Pulse until coarsely ground, 20-30 seconds. Add the graham crackers and pulse for 30-40 seconds, until finely crushed. Add the melted butter, granulated sugar, and cardamom and pulse until evenly combined.
- Transfer the crust mixture to the prepared pan and use a spatula or measuring cup to press evenly against the bottom. Clean the food processor bowl and blade.
- Make the mango purée: Add the mango to the food processor. Purée until completely smooth, 2-3 minutes. Transfer the purée to a medium bowl. You should have about 2 cups.
- Make the mango lassi cheesecake layer: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice with an electric hand mixer on medium speed until combined, about 1 minute.
- Add the melted gelatin and Greek yogurt and beat for another 2-3 minutes, until well combined and fluffy. Add 1 cup of the mango purée and mix until smooth and distributed, scraping down the sides of the bowl with a spatula as needed.
- Pour the mango lassi layer over the crust. Refrigerate for at least 20 minutes.
- Make the mango jelly layer: In a medium bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- Add the hot water and granulated sugar to the melted gelatin and stir until the sugar is dissolved. Slowly stream in 1 cup of mango purée, stirring continuously, until completely combined.
- Remove the cheesecake from the refrigerator. Hold a large spoon about 2 inches above the center of the cheesecake with the back side facing up. Slowly pour the mango purée layer over the back of the spoon so that it gently falls over the mango lassi layer.
- Carefully return the cheesecake to the refrigerator. Chill at least 6 hours, or overnight, until set.
- Make the saffron whipped cream: Combine ½ cup of heavy cream and the saffron threads in a small saucepan over medium-low heat. Steep for 3-4 minutes, until the cream is bubbling around the edges of the pot. Transfer to a medium bowl, stir in the remaining cup of heavy cream, cover loosely with plastic wrap, and refrigerate at least 1 hour, until completely cooled.
- Once cooled, beat the saffron cream with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the powdered sugar and mix until just combined.
- Once the cheesecake has set, remove from the refrigerator. Dollop the saffron whipped cream onto the center of the cheesecake and use a spoon to spread to about 1 inch from the edges. Use the back of the spoon to create divots and peaks in the whipped cream. Scatter the cubed mango evenly over the whipped cream and sprinkle the chopped pistachios on top.
- Use a sharp knife to slice the cheesecake into 12 pieces, wiping the blade clean with a wet cloth after each cut.
- Enjoy!
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MANGO CHEESECAKE RECIPE | MYRECIPES
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4/5 (5)Servings 12
- Stir together first 3 ingredients in a bowl; press into bottom and 1-inch up sides of a buttered, 9-inch springform pan. Bake at 325º for 12 minutes. Remove from oven, and set aside.
- Process mangoes in food processor until pureed. With an electric mixer, beat cream cheese, 1 1/4 cups sugar, and vanilla until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.
- Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack 1 hour. Cover and chill 8 hours. Garnish, if desired.
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