Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MANGO CHEESECAKE WITH VANILLA CREAM

Serves: 6
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes

Ingredients

  • CRUST
    2 packages (each 150 g) Swedish style gingersnap cookies
    2 tsp (10 mL) granulated sugar
    1/4 cup (60 mL) unsalted butter, melted, plus more for buttering pan
    FILLING
    1 cup (250 mL) peeled and diced ripe Ataulfo mango, approx. 2 medium mangoes (235 g each), at room temperature
    3/4 cup (175 mL) granulated sugar
    2 blocks (each 250 g) Original Philadelphia cream cheese, quartered, at room temperature
    Seeds from 1/2 vanilla bean
    3 large eggs, at room temperature

    ASSEMBLY
    1 1/4 cups (310 mL) whipping cream
    1 tsp (5 mL) granulated sugar
    Seeds from 1/2 vanilla bean
    1 ripe Ataulfo mango, peeled, thinly sliced
    1/4 cup (60 mL) flaked coconut, lightly toasted

Preparation

  • For the filling, boil a full kettle of water. Add mango
    and sugar to a clean bowl of a food processor and whirl,
    scraping down sides if needed, until completely smooth, about
    1 minute. Add cream cheese and vanilla seeds (saving pod
    for another use). Continue processing until mixture is smooth
    and fully combined. Scrape down sides, then add eggs. Pulse a few
    times just until combined (do not This silky-smooth cheesecake
    is baked on a spicy gingersnap crust and topped with rich vanilla
    whipped cream, perfectly ripe mango and toasted coconut.
    For the best texture, bring you ingredients to room temperature,
    and while this recipe calls for honey-sweet Ataulfo mangoes,
    any variety will do, as long as they’re perfectly ripe.

    Position racks in centre and bottom third of oven. Preheat to 325°F (163°C). Lightly butter base of an 8-inch (20-cm) round smooth-based springform pan.
    Line bottom with parchment and set aside.
    For the crust, whirl gingersnaps in bowl of a food processor until
    fine crumbs form (you should have about 2 cups/500mL).
    Add sugar and pulse to combine.
    Add melted butter and pulse until mixture resembles wet sand.
    Transfer to prepared pan. Using a flat measuring cup, very firmly press crumbs into the bottom and 2 inches (5 cm) up the sides of the
    pan. Bake in centre of oven until set, about 15 minutes. Transfer to
    a rack. Cool while you make filling.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Mango cheesecake with vanilla cream

Add Comment

* Required information
1000
Enter the word hand backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter