Description
This Mango Japanese Cheesecake is a light, fluffy dessert combining the creamy texture of traditional Japanese cheesecake with the tropical sweetness of ripe mangoes. Perfect for those who enjoy a delicate, airy cake with a fruity twist.
Ingredients
Scale
Cheesecake Base
- 200g cream cheese, softened
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 70g cake flour
- 30g cornstarch
- 1/4 teaspoon salt
Mango Puree
- 2 ripe mangoes, pureed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to prevent sticking.
- Puree the Mangoes: Peel and cut the ripe mangoes, then puree them in a blender or food processor until smooth. Set aside.
- Melt Cheese Mixture: Using a double boiler, gently melt the cream cheese, unsalted butter, and whole milk together until the mixture is smooth. Allow to cool slightly.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and fluffy. Add vanilla extract, the cooled cheese mixture, and mango puree. Mix thoroughly to combine.
- Add Dry Ingredients: Sift together cake flour, cornstarch, and salt. Gently fold these dry ingredients into the mango batter until just combined, being careful not to overmix.
- Whip Egg Whites: In a clean, grease-free bowl, whip the egg whites until stiff peaks form. This is crucial for achieving the light, airy texture of the cheesecake.
- Fold Whites into Batter: Carefully fold the whipped egg whites into the mango batter to maintain airiness and lightness.
- Bake the Cheesecake: Pour the batter into the prepared pan, then tap it gently on the counter to release air bubbles. Bake for 60-70 minutes or until the top is golden and set.
- Cool and Chill: Allow the cheesecake to cool in the oven with the door slightly ajar for about 10 minutes. Afterwards, refrigerate for several hours or overnight before serving to let the flavors develop and texture set.
Notes
- Ensure egg whites are whipped to stiff peaks for the best fluffy texture.
- Cool the cream cheese mixture properly before combining with egg yolks to avoid curdling.
- Use ripe mangoes for a sweeter, more flavorful puree.
- Line the pan well with parchment paper to prevent sticking and for easy removal.
- Do not overmix the batter when folding in dry ingredients and whipped egg whites to maintain airiness.
- Chill the cheesecake adequately to improve sliceability and flavor.
