Description
This Mango Japanese Cheesecake is a light and airy dessert blending the fluffy texture of traditional Japanese cheesecake with the tropical sweetness of ripe mangoes. It features a smooth cream cheese base combined with mango puree, resulting in a delicate, fruity flavor perfect for any occasion.
Ingredients
Scale
Cheesecake Batter
- 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
- 2 ripe mangoes, pureed
Instructions
- Prepare the oven and 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 the mangoes: Puree the ripe mangoes in a blender or food processor until smooth. Set aside.
- Melt and cool dairy mixture: In a double boiler, melt cream cheese, unsalted butter, and whole milk together until smooth. Allow the mixture to cool slightly to prevent cooking the egg yolks in subsequent steps.
- Mix egg yolks and sugar: In a separate bowl, whisk the egg yolks and granulated sugar until pale and fluffy, incorporating air for a lighter texture. Add vanilla extract, the cooled cream cheese mixture, and mango puree. Mix well to combine thoroughly.
- Incorporate dry ingredients: Sift the cake flour, cornstarch, and salt into the wet ingredients. Gently fold the dry ingredients into the mango batter until just combined, being careful not to overmix to maintain lightness.
- Whip egg whites: In a clean bowl, whip the egg whites until stiff peaks form. This step is crucial to achieving the cheesecake’s signature airy texture.
- Fold egg whites into batter: Carefully fold the whipped egg whites into the mango batter to maintain the batter’s light and airy consistency without deflating the mixture.
- Bake the cheesecake: Pour the batter into the prepared pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 60-70 minutes or until the cheesecake turns golden and is set in the center.
- Cool and chill: Let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes to prevent cracking. Then, refrigerate for a few hours or preferably overnight before serving to allow flavors to meld and texture to set perfectly.
Notes
- Ensure the cream cheese mixture is cooled before adding to egg yolks to prevent curdling.
- Gently folding the egg whites into the batter is key to a fluffy cheesecake.
- Using ripe mangoes will give the best natural sweetness and flavor.
- Chilling the cheesecake overnight enhances its texture and taste.
- If you don’t have cake flour, use all-purpose flour with 2 teaspoons of cornstarch added.
