Best 3 Mango Cheesecake With Sweet Ginger Crust Recipes
Indulge in a tropical delight with our tantalizing Mango Cheesecake with Sweet Ginger Crust. This exquisite dessert combines the vibrant flavors of sweet mango and tangy cream cheese, nestled on a delectable ginger-infused crust. Experience a symphony of textures, from the smooth and creamy cheesecake filling to the crisp and crumbly crust. This recipe offers a burst of tropical sunshine, perfect for special occasions or a delightful treat anytime. Additionally, discover variations of this classic cheesecake, including a No-Bake Mango Cheesecake for a quick and easy dessert, a Vegan Mango Cheesecake for a dairy-free indulgence, and a Gluten-Free Mango Cheesecake for those with dietary restrictions. Embark on a culinary journey and create a delightful masterpiece that will captivate your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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. 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.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Lime Mango Pineapple Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
- Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
- Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured, prepped, and easily accessible. This smooths the baking process and prevents scrambling while making the cheesecake.
- Perfect Crust: To achieve a crisp, crumbly crust, use a combination of sweet ginger cookies and melted butter. Press the mixture firmly into the pan, making sure it's evenly distributed and compact.
- Creamy Cheesecake Filling: For an ultra-smooth cheesecake filling, beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time, beating just until combined. Overbeating can result in a dense, grainy texture.
- Avoiding Cracks: To prevent cracks on the cheesecake's surface during baking, use a water bath. Place the cheesecake pan inside a larger roasting pan filled with hot water, ensuring the water level reaches halfway up the sides of the cheesecake pan.
- Cooling and Chilling: After baking, let the cheesecake cool completely in the oven with the door slightly open, then refrigerate it for at least 4 hours or overnight for the best flavor and texture.
- Mango Topping: For a vibrant mango topping, puree fresh mangoes with a squeeze of lime juice. You can also use frozen or canned mangoes, but ensure they're properly thawed and drained before use.
Conclusion:
This mango cheesecake with a sweet ginger crust is a delightful dessert perfect for any occasion. The combination of tangy mangoes, creamy cheesecake filling, and crispy ginger crust creates a harmonious balance of flavors and textures. With careful attention to detail and following the tips mentioned above, you'll impress your friends and family with a stunning and delicious mango cheesecake. Enjoy this tropical treat and indulge in its vibrant flavors!
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