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 WITH LEMON BASIL SAUCE
This is another Giada recipe from Food Network. I'm not too sure about the basil sauce but it looks good. I haven't made this yet. It is here for safekeeping. I think you could probably use graham crackers for the crust if you don't want to use biscotti.
Provided by Zaney1
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mango Cheesecake:
- Preheat the oven to 350.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
- Finely grind the biscotti in a food processor.
- Add the melted butter and process until the crumbs are moistened.
- Press the crumb mixture over the bottom (not the sides) of the prepared pan.
- Bake until the crust is golden, about 15 minutes.
- Cool the crust completely on a cooling rack.
- Blend the cream cheese and ricotta in a food processor.
- Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
- Pour the mango mixture over the crust in the pan.
- Place the springform pan in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes.
- Transfer the cake to a cooling rack to cool for 30 minutes.
- Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
- Basil Lemon Sauce:.
- Place the sugar, water, and lemon juice in a small saucepan.
- Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved.
- Cool the syrup completely.
- In a food processor combine the basil and the cooled syrup.
- Pulse until the herbs are finely chopped.
- Strain the mixture through a fine mesh sieve.if desired.
- You can also just leave the pieces of basil in there for a pretty green sauce.
- Slice the cheesecake and place on a serving plate.
- Drizzle with the sauce and serve.
Nutrition Facts : Calories 638.8, Fat 43.6, SaturatedFat 26.7, Cholesterol 229.6, Sodium 352.3, Carbohydrate 54.1, Fiber 0.8, Sugar 50.4, Protein 11.3
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!
More about "mango cheesecake with basil lemon syrup recipes"
MANGO CHEESECAKE WITH BASIL LEMON SYRUP - FOOD NETWORK
From foodnetwork.co.uk
10 BEST MANGO CHEESECAKE RECIPES | YUMMLY
From yummly.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP : RECIPES
From cookingchanneltv.com
Cuisine ItalianCategory DessertServings 8Total Time 10 hrs 20 mins
MANGO CHEESECAKE WITH BASIL LEMON SYRUP | RECIPE | MANGO …
From pinterest.co.uk
MANGO CHEESECAKE WITH BASIL LEMON SYRUP RECIPE GIADA DE …
From delipair.com
MANGO CHEESECAKE - POTSANDPANS INDIA
From potsandpans.in
HIP CHICKS COOK: MANGO CHEESECAKE WITH BASIL LEMON SYRUP
From hipchickscook.blogspot.com
LEMON BASIL CHEESECAKE
From johnsonwinery.com
MANGO CHEESECAKE RECIPE FOOD NETWORK
From cheesecake.stwtramp.nl
GIADA RECIPES: SWEET BASIL CHEESECAKE - FOOD NEWS
From foodnewsnews.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP
From pinterest.com
AMBERS NOOK: MANGO CHEESECAKE
From ambersnook.blogspot.com
5 MANGO CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
BEFOODLED: MANGO CHEESECAKE WITH A BASIL LEMON SYRUP
From befoodled.blogspot.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP 1 - YOUTUBE
From youtube.com
TOP 48 MANGO CHEESECAKE WITH BASIL LEMON SYRUP
From faqrecipes.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP - SIDE DISH RECIPES
From fooddiez.com
MANGO TURMERIC CHEESECAKE | RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP – RECIPES NETWORK
From recipenet.org
MANGO CHEESECAKE WITH BASIL LEMON SYRUP - MASTERCOOK
From mastercook.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
MANGO LEMON CHEESECAKE RECIPE - CREJJTION
From crejjtion.com
BAKED MANGO CHEESECAKE RECIPE - HOW TO MAKE A CHEESECAKE
From bakealish.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP
From homegourmetcooking.com
SUPER SIMPLE VEGAN LEMON + MANGO CHEESECAKE — ALICE NICHOLLS
From alicenicholls.com
MANGO CHEESECAKE WITH BASIL LEMON SYRUP | RECIPE | MANGO …
MANGO SYRUP RECIPE FOR CHEESECAKE - CYCLOVENT.EU
From cyclovent.eu
LEMON AND MANGO CHEESECAKE - RTE.IE
From rte.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love