Tropical Mango Cheesecake with Almond Crust

Mango Cheesecake Recipe

Description:
Mango Cheesecake is a delectable and refreshing dessert that brings the tropical flavors of mango together with the richness of creamy cheesecake. The buttery crust, made with almonds and Marie biscuits, serves as the perfect base for the luscious cream cheese filling, which is complemented by a smooth layer of mango puree and fresh mango chunks. This beautiful dessert is an ideal choice for parties, special occasions, or a sweet end to a meal.

Cuisine: Continental
Course: Dessert
Diet: Eggetarian

Ingredients

Preparation Time: 20 minutes

Cooking Time: 7 hours (420 minutes)

Serves: 8-10 people

Instructions

1. Preheat the Oven:
   Preheat the oven to 160°C (320°F). This ensures the oven is at the right temperature when you’re ready to bake.

2. Prepare the Springform Pan:
   Line the sides of a springform pan with aluminum foil. This step is crucial as it prevents water from seeping into the pan while baking, ensuring that the cheesecake remains firm and intact.

3. Make the Crust:

   • In a food processor, blend the toasted almonds and Marie biscuits (or your choice of biscuits) until finely ground.
   • Add the melted butter to the biscuit-almond mixture and pulse until it comes together.
   • Press this mixture evenly into the bottom of the prepared springform pan, ensuring it forms a firm, compact crust. Set the pan aside.

4. Prepare the Cream Cheese Filling:

   • In a large mixing bowl, beat the room temperature ricotta cheese and Britannia cream cheese together until smooth and creamy. You can use a hand mixer or a stand mixer for this step.
   • Gradually add the caster sugar to the cheese mixture, continuing to mix until fully incorporated.
   • Add the eggs one at a time, ensuring each egg is fully mixed before adding the next. Scrape down the sides of the bowl as needed.
   • Once the eggs are incorporated, add the mango pulp (puree) and mix until the batter is smooth and creamy.
   • Sift the all-purpose flour (maida) and add it to the mixture, stirring gently until just combined.

5. Assemble the Cheesecake:

   • Pour the cream cheese batter into the prepared crust, spreading it out evenly with a spatula.
   • Gently fold in the fresh mango chunks, ensuring they’re evenly distributed throughout the cheesecake mixture.

6. Bake the Cheesecake:

   • Place the cheesecake in the preheated oven and bake for approximately 6-7 hours (420 minutes). The cheesecake will be done when the edges are set but the center is slightly wobbly.
   • After baking, turn off the oven and allow the cheesecake to cool inside with the oven door slightly ajar for 1 hour.

7. Chill and Serve:

   • Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to allow it to firm up and develop the flavors.
   • Before serving, carefully remove the cheesecake from the springform pan and discard the aluminum foil.
   • Serve chilled, garnished with extra mango slices or a drizzle of mango puree for an added touch of elegance.

Tips & Variations:

• Crust Variation: If you prefer a gluten-free crust, substitute the Marie biscuits with gluten-free biscuits or almond flour.
• Mango Substitute: If fresh mangoes are out of season, canned mango pulp or puree works perfectly fine, giving the cheesecake its signature tropical flavor.
• Make It a Layered Cheesecake: For an extra visual appeal, you can create a mango layer on top of the cheesecake by adding a thin layer of mango puree once the cheesecake is baked and chilled. This adds a glossy finish and intensifies the mango flavor.

Enjoy this rich yet refreshing Mango Cheesecake, a dessert that will surely impress your guests and leave them asking for the recipe!