Isn't it a nice experience to consume a sweet and tart fresh tropical fruit like mangoes throughout the summer? Like any other tropical fruit, its smooth and juicy flesh and sun-like brightness give you a cool and cheerful experience.
The sweet and tangy taste of mangoes, combined with the soft creaminess of cheese, provides the comfort and relaxation of a balmy summer.
Makes 1 9" springform pan, 8 slices
Equipment:
Stand mixer
Large roasting tray
9 inch springform pan
Aluminum foil
Piping bag with large star tip
Sauce pan
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp dark brown sugar
1 tsp vanilla extract
Mango Cream Cheese Filling:
Flesh from 2 ripe fresh mangoes
2 3/4 bars of full-fat cream cheese, room temperature
3/4 cup granulated sugar
1/2 tsp finely grated lemon zest
5 eggs, room temperature
Mango Compote:
Flesh from 1 fresh ripe mango
1 tbsp granulated sugar
1 tsp cornstarch
1/4 cup water
Whipped Cream Topping:
1/4 bar of full-fat cream cheese
2 tbsp tbsp granulated sugar
1 tsp vanilla extract
1/2 cup heavy cream
Let's Bake!
Make the crust. Using a medium-sized mixing bowl, add in graham cracker crumbs melted butter, dark brown sugar, and vanilla extract. Mix these together until they are well combined. Take a 9" springform pan, and lightly butter the bottom and the sides. Transfer the graham cracker mixture into the springform pan and press the mixture into the bottom of the pan and about 2 inches up the sides. Set this crust aside in the freezer.
Prepare Oven. Adjust oven rack to the lower-third position, and preheat your oven to 350F. Then boil a large pot of water for the water bath.
Make the Cream cheese filling. Take 2 ripe mangoes and slice the sides around the seed, then cut the flesh from them into a food processor. Purée them until smooth. Add in cream cheese and process until smooth. Add granulated sugar, and process it in. Then add in the eggs one at a time, making sure the egg is mixed in before adding the next one. Add in lemon zest, and process until well blended.
Prepare to Bake. In a large roasting tray, place 2 cut aluminum foil that is wider than the width of the pan. Place springform pan at the center of the tray and tightly cover outside wall of the springform pan with foil, this is to make sure that water could not seep into the pan during baking. Place the roasting tray with springform pan on the lower third rack of your preheated oven, create a water bath for the cheesecake by carefully pour boiling water into the roasting tray up to about one inch high, making sure that water does not splash into the batter.
Bake the Cheesecake. Bake at 325 F for 1 hour and 45 minutes, until it is almost done. The cheesecake should mostly hold together, but still have a lot of jiggle to it in the center. Leaving the oven door closed, Turn off the heat, and let it rest in the cooling oven for 1 hour. After resting for 1 hour, remove the water bath from the oven, and carefully lift the cheesecake out of the water bath. Let the cheesecake finish cooling to room temperature on a metal rack, uncovered. Once it has cooled down to room temperature, place in the fridge to chill for a minimum of 6 hours, preferably overnight.
Make the Mango Compote. Take 1 ripe mango and slice the sides around the seed, then slice mangoes into small squares by creating a crisscross pattern, then scooping them out with a spoon and into a small saucepan. Add granulated sugar, cornstarch, and water. Bring it to a boil over medium-low heat. Once it boils, cook for additional 1 minute. Transfer it into a bowl and let it cool completely before adding to the cheesecake.
Make the Whipped Cream Topping. In the bowl of your stand mixer, add in the remaining cream cheese, sugar, and vanilla extract. With the paddle attachment, beat them together on medium speed until smooth. Stop the mixer, and add the very cold heavy cream. Beat for about 1 minute, until the cream cheese and heavy cream are well combined. Switch to the whisk attachment, and continue whipping on medium-high speed until the frosting reaches stiff peaks. Store in the fridge until ready to use.
Assemble the Cheesecake. When the cheesecake is completely chilled, unlatch the springform pan and carefully lift off the sides. Transfer the whipped cream frosting into a piping bag fitted with a large star tip. Create a shell border around the top surface, right at the edge of the cake. When the mango compote has cooled for 30 minutes, spread it on top of the cheesecake, spreading the compote evenly on the surface, flattening out as much as possible, till they reach the frosting wall. Keep refrigerated until ready to serve. Enjoy!
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