Best Cheese and Mango Cake Recipe

This Cheese and Mango Cake is a delightful dessert that combines the rich, creamy texture of cheesecake with the vibrant, tropical flavor of mango. The buttery crust adds a perfect crunch, while the mango topping provides a refreshing finish. Whether you’re serving it at a special occasion or as a treat for yourself, this cake is sure to impress. The detailed instructions make it easy to follow, and the tips ensure a perfect result every time. Enjoy a slice of this tropical delight and savor the taste of paradise!

Ingredients

For the Crust:

• 200g graham crackers or digestive biscuits: These provide the crunchy base for the cake. You can use any similar type of biscuit that you prefer, but graham crackers and digestive biscuits work particularly well.
• 100g unsalted butter, melted: This helps bind the crumbs together to form the crust. Make sure to melt the butter completely so it mixes evenly with the crumbs.

For the Cheesecake Filling:

• 400g cream cheese, softened: The main component of the cheesecake, giving it a rich and creamy texture. Ensure the cream cheese is at room temperature to make it easier to blend smoothly.
• 1 cup powdered sugar: This sweetens the filling and balances the tanginess of the cream cheese.
• 1 teaspoon vanilla extract: Adds a subtle depth of flavor to the cheesecake.
• 2 cups whipped cream to stiff peaks: This lightens the filling and adds a fluffy texture. Use heavy whipping cream and beat it until it holds stiff peaks for the best result.
• 1 cup mango puree (fresh or canned): This infuses the cheesecake with tropical mango flavor. If using fresh mangoes, blend them until smooth. If using canned mango puree, make sure it is unsweetened.

For the Mango Topping:

• 1 cup mango puree: This adds a bright, fruity layer on top of the cheesecake.
• 1 tablespoon gelatin powder: This helps set the mango topping. Make sure to use unflavored gelatin.
• 2 tablespoons cold water: This is used to bloom the gelatin, allowing it to dissolve more easily into the mango puree.
• Fresh mango slices for garnish: Enhances the presentation and adds a burst of fresh mango flavor.

Instructions

Preparing the Crust:

1. Crush the Biscuits:

• Place the graham crackers or digestive biscuits in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, you can place the biscuits in a zip-top bag and crush them with a rolling pin until you achieve fine crumbs.

1. Combine with Butter:

• Transfer the crumbs to a bowl and mix in the melted butter until fully combined. The mixture should resemble wet sand and should be able to hold together when pressed.

1. Form the Crust:

• Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure to cover the base evenly. Use the back of a spoon or a flat-bottomed glass to compact the crust. This ensures a solid base that will hold up well when the cheesecake is sliced.

1. Chill the Crust:

• Place the pan in the refrigerator to chill while you prepare the cheesecake filling. This helps set the crust, making it easier to handle later.

Making the Cheesecake Filling:

1. Soften the Cream Cheese:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This step is crucial to avoid lumps in your cheesecake filling. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

1. Add Sugar and Vanilla:

• Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing well until fully incorporated and smooth. The sugar will dissolve into the cream cheese, creating a silky texture.

1. Fold in Whipped Cream:

• Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream too much, as this will help keep the filling light and airy. Folding gently ensures that the mixture remains fluffy.

1. Incorporate Mango Puree:

• Fold in the mango puree until evenly distributed throughout the filling. The mango puree adds a delightful tropical flavor and natural sweetness. Ensure that the puree is mixed thoroughly so that each bite of cheesecake has a consistent mango flavor.

1. Assemble the Cheesecake:

• Pour the cheesecake filling over the prepared crust, spreading it out evenly with a spatula. Smooth the top for a neat finish. Make sure the filling is level to ensure even setting.

1. Chill the Cheesecake:

• Refrigerate the cheesecake for at least 4 hours, or until set. This allows the flavors to meld and the filling to firm up. For the best results, let the cheesecake chill overnight.

Preparing the Mango Topping:

1. Bloom the Gelatin:

• Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5 minutes to bloom, which means it will absorb the water and swell. This step ensures the gelatin will dissolve smoothly into the mango puree.

1. Heat the Mango Puree:

• In a small saucepan, heat the mango puree over medium heat until it’s warm but not boiling. Heating the puree helps dissolve the gelatin more easily.

1. Dissolve the Gelatin:

• Add the bloomed gelatin to the warm mango puree and stir until completely dissolved. Remove from heat and let cool slightly. Make sure the gelatin is fully dissolved to avoid any grainy texture in the topping.

1. Apply the Topping:

• Once the cheesecake has set, pour the mango topping over the cheesecake. Spread it out evenly with a spatula. This layer should be thin and smooth, adding a vibrant color and flavor to the top of the cheesecake.

1. Chill Again:

• Return the cheesecake to the refrigerator and chill for an additional 2 hours, or until the mango topping is fully set. This ensures that the topping firms up and holds its shape when sliced.

Decorating and Serving:

1. Add Fresh Mango Slices:

• Garnish the top of the cheesecake with fresh mango slices arranged in a decorative pattern. This not only looks beautiful but also adds extra fresh mango flavor.

1. Remove from Pan:

• Carefully run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Release the sides and remove the cheesecake from the pan. This step requires patience to ensure a clean release.

1. Slice and Serve:

• Cut the cheesecake into slices using a sharp knife. For clean slices, wipe the knife with a warm, damp cloth between cuts. This helps to keep the slices neat and prevents the filling from sticking to the knife.

1. Enjoy:

• Serve the cheesecake chilled, and enjoy the delightful combination of creamy cheesecake and refreshing mango. Each bite should be a harmonious blend of textures and flavors.

Tips and Variations:

1. Using Fresh vs. Canned Mango:

• Fresh mango puree provides the best flavor, but canned mango puree works well too. Just make sure it’s unsweetened to avoid an overly sweet cake. If using fresh mangoes, choose ripe ones for the best flavor and sweetness.

1. Alternative Crusts:

• For a different flavor, try using crushed vanilla wafers or ginger snaps instead of graham crackers or digestive biscuits. Each type of biscuit will give a unique taste to the crust.

1. Stabilizing the Whipped Cream:

• To help stabilize the whipped cream, you can add a tablespoon of powdered sugar while whipping it. This helps it hold its shape longer, especially if you plan to store the cheesecake for a couple of days.

1. Flavor Enhancements:

• Add a tablespoon of lime juice to the mango puree for a zesty twist. Lime adds a tangy contrast to the sweet mango and cream cheese.
• Mix a handful of finely chopped fresh mint into the cheesecake filling for a refreshing flavor. Mint pairs wonderfully with mango and adds a burst of freshness.

Nutritional Information:

• Preparation Time: 30 minutes
• Total Time: 6 hours 30 minutes (including chilling time)
• Calories: Approximately 350 per serving
• Servings: 10 servings

Additional Tips:

1. Storage:

• Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. The flavors often meld together even more beautifully after a day or two, making the cheesecake taste even better.

1. Freezing:

• You can also freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

1. Serving Suggestions:

• This cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra tropical touch, serve with a side of fresh mango slices or a fruit salad.

1. Presentation:

• For a professional presentation, you can pipe whipped cream around the edges of the cheesecake and garnish with mint leaves and extra mango slices. This makes the cake look as good as it tastes and is sure to impress your guests.

Troubleshooting:

1. Cracked Cheesecake:

• If your cheesecake cracks, don’t worry! The mango topping will cover any imperfections. Cracks often occur due to overmixing the batter or rapid temperature changes. To avoid this, mix the batter just until combined and cool the cheesecake gradually.

1. Runny Filling:

• If your cheesecake filling seems too runny, it