Mango Cheesecake

 

Mangoes are in season so I tried making a mango cheesecake. I combined the mango cheesecake recipe from NY times and a mango gelatin topping from Recipe Tin Eats. I used 5 small yellow mangoes for this recipe.

 

Here is what I did:

·        Preheat over 325

·        Sprayed springform pan with non-stick spray

·        Made the graham crust filling from NY style cheesecake (combined 2 cups crushed graham crackers, 2 table spoons granulated sugar, 1 stick melted butter)

·        Creamed together three 8 oz packages of cream cheese. Then mixed with 1 cup of granulated sugar.

·        Added 6 eggs, one egg at a time. Then added 1 tablespoon lime juice and blended until smooth.

·        Pureed 4 small yellow mangos and added to cream cheese batter.

·        Poured batter into springform pan lined with aluminum foil and baked in water bath for 1 hour and 20 min. (next time, might bake a little less)

·        Turned off oven and left in over with door closed for 1 hour.

·        Took cheesecake out and when cool, put in fridge.

·        Made mango gelatin topping. First added ¾ teaspoon to ¼ cup of cold tap water, making sure to evenly spread gelatin. Let sit for 5 min. Then microwaved for 10 sec. Let sit for another 5 min. Pureed ¾ cup mango and added 1 tablespoon lemon juice. Added mano puree to gelatin. Spooned mango gelatin on top of cheesecake.

·        Let the gelatin set in fridge for an hour.

·        Decorated the cheesecake with mango and blueberry.

 

 

Mango Cheesecake (~from NY times)

 

INGREDIENTS

Yield: 8 to 10 servings

For the Cheesecake Base

·        8 ounces (about 15 2½-by-5-inch) graham crackers

·        3 tablespoons dark brown sugar

·        1 stick butter, softened and cut into pieces

For the Filling

·        4 small mangoes (to make approximately 2 cups purée)

·        1½ pounds cream cheese

·        1 cup superfine sugar (used granulated sugar)

·        6 large eggs

·        Juice of half a lime (used 1 tablespoon lime juice)

PREPARATION

1.      Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.

2.      Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.

3.      Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.

4.      Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. (Baked for 1 hour and 20 min at 325 and then turned off oven but left cheesecake in there for another hour) Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

 

Mango Gelatin Topping (~from Recipe Tin Eats)

INGREDIENTS

·       ¾ teaspoon gelatin powder

·       ¼ cup cold tap water

·       1 tablespoon lemon juice

·        ¾ cup mango puree       

PREPARATION

1.      Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec (microwaved only once 10 sec), stir well until granules dissolved. Set aside 5 minutes to cool.

2.      Place reserved mango puree (3/4 cup) and lemon in a bowl. Pour over gelatin and whisk well.

3.      Spooned over cheesecake.