In my Show-Stopping Cheesecake class on Craftsy many of you requested a recipe variation for a mango cheesecake. In the class I talk a lot about how to add a variety of flavors to the batters to create just about any kind of cheesecake you can imagine. The issue with mango is that it is actually a very subtle flavor, so when mixed with anything else, the fruit just disappears and you're left with a great cheesecake, but not one easily identified. So, the challenge is how much mango puree (and which kind) to add to get the taste, but maintain the excellent texture of the cheesecake. After several attempts and some awesome suggestions from my Instagram followers, I've got it! It turns out that not all mango puree is created equal. The tinned (canned) mango is more intense and sweetened and makes a superior cheesecake. I found it at a local Indian market, but you can also order it on Amazon. I used alphonso mango puree, but kesar will also work. Those are two types of mangoes, not brands. In addition to adding the puree, I also made a mango curd and topped the cheesecake, to add another layer of flavor.
This recipe is based on the Vanilla Cheesecake Base from my Craftsy
class. I have made modifications to adjust for the addition of quite a bit of mango puree**. There are many ways to bake a cheesecake, depending on the texture and look that you want. For this one, I used a water bath method, which you can find in the class. It results in a super smooth, dense and silky cheesecake, because it bakes really evenly. But, you can also use the dry heat method I show in the class, which results in a slightly lighter texture, but it isn't quite as smooth looking (I like to call it rustic), because it soufflés slightly as it bakes.
Here are the mango cheesecake and the mango curd topping recipes. You can pair it with any crust you like, from my class or a family favorite. And then choose a baking method that suits your style.
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1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup sour cream
4 large eggs
2 teaspoons vanilla extract
Zest of 1/2 lemon
1 1/4 cups canned mango puree** ( I tried this with fresh mango and the puree found in Indian markets. The cheesecake made with the puree from the Indian market was far superior in flavor. That puree is sweetened, so I've reduced the amount of sugar in the recipe. If you are using fresh puree, not canned, you need to increase the sugar by 1/4 cup)
- In a stand mixer, fitted with a paddle attachment, cream the cream cheese until soft. Scrape down the bowl and paddle several times, especially if you don't have the kind of paddle that has rubber on the blade, which I HIGHLY recommend.
- In a small bowl combine the sugar and cornstarch, then add it to the cream cheese. Do this on low speed or you will create a dust cloud (see the class to witness). Mix in the sour cream. Add the eggs, one at a time, mixing well between each. Scrape down the bowl often as you go. Mix in the vanilla, salt and zest, then add the mango puree and stir on low until blended.
For more details on my methods of baking cheesecake (dry heat or water bath), tips on a crack-free finish and many more recipes, I hope you'll check out my class!
Mango Curd Topping Recipe:
1 cup canned mango puree
1/4 cup sugar
6 egg yolks
3 tablespoons lemon juice
6 tablespoons butter
- To make the curd, place all of the ingredients in a large bowl, fitted over a pan of simmering water. The water should be about an inch deep and not touch the bowl. Stir the mango curd until it thickens and coats the spatula you are stirring with. Once it is thick, remove from the heat, cover with plastic, to prevent a skin from forming on the top.
- Once your cheesecake has baked, remove the top foil and add a layer of the curd. You will want to spoon it on gently and then smooth it out with an offset spatula or the back of your spoon. The size pan and how much curd you want to use is up to you. If you used an 8-inch pan, you may have some left over. Place the foil back over the cheesecake and return to the oven to bake for an additional 20 minutes or until the curd is set and when you giggle the pan, it looks to move as one piece and not ripples, like water.
- Once the curd is set, remove the pan from the oven, remove the foil and run a pairing knife along the edge of the pan. This prevents the cake from cracking. To see more tricks, you'll just have to join the class! ;)
- Let the cake cool to room temperature before placing in the refrigerator. Once it is chilled, remove it from the pan and serve.
These are just a couple of my favorites...
This Chocolate Bombe Cheesecake is baked in a bowl, inverted onto a chocolate crust
and enrobed in chocolate ganache.
This Cherry Cheesecake is flavored with Kirsch (clear cherry brandy), baked in a heart shaped pan
and topped with a sour cherry sauce.
Mango Curd Tart
I loved the mango curd so much that I made another batch and baked it as a tart.