Description
This Mango Japanese Cheesecake is a delightful fusion dessert combining the light, fluffy texture of Japanese cheesecake with the tropical sweetness of ripe mangoes. Perfectly airy and mildly sweet, it offers a unique twist that’s both elegant and refreshing, ideal for special occasions or a luxurious everyday treat.
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
- Prepare the 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 the cheesecake from sticking.
- Puree Mangoes: Puree the ripe mangoes in a blender or food processor until smooth, then set aside for later use.
- Melt and Combine Dairy Ingredients: In a double boiler, gently melt the cream cheese, unsalted butter, and whole milk together until smooth. Allow this mixture to cool slightly so it doesn’t cook the eggs later.
- Mix Egg Yolks with Sugar: In a separate bowl, whisk the egg yolks and granulated sugar until the mixture is pale and fluffy. Next, add the vanilla extract, the cooled cream cheese mixture, and the mango puree. Mix all ingredients well until fully combined.
- Add Dry Ingredients: Sift the cake flour, cornstarch, and salt into the mango batter. Gently fold the dry ingredients in to avoid deflating the batter, mixing just until combined.
- Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mango batter to retain the airy texture, working gently to avoid losing volume.
- Bake the Cheesecake: Pour the batter into the prepared cake pan. Lightly tap the pan on the counter to release any trapped air bubbles. Bake for 60-70 minutes, or until the cheesecake is golden on top and set in the middle.
- Cool and Chill: Once baked, let the cheesecake cool inside the oven with the door slightly ajar for about 10 minutes to prevent cracking. Then refrigerate for several hours or preferably overnight before serving to allow it to set completely and develop flavors.
Notes
- For the best texture, make sure to soften the cream cheese before melting.
- Line the cake pan with parchment paper thoroughly, including the sides, to help with easy removal and prevent sticking.
- Folding the egg whites gently is key to keeping the cheesecake light and airy.
- Allowing the cheesecake to cool gradually helps reduce cracking on the surface.
- Overnight refrigeration improves the cheesecake’s flavor and texture.
