Mango Japanese Cheesecake Recipe
If you adore the idea of a dessert that is both light as a cloud and bursting with tropical sweetness, then you are going to fall head over heels for this Mango Japanese Cheesecake Recipe. It takes the classic Japanese cotton cheesecake to a whole new level by infusing luscious ripe mango puree, creating a cake that is simultaneously fluffy, creamy, and infused with a vibrant golden glow. The delight is in the delicate texture that melts on your tongue, paired with the natural fruity brightness of mango. This recipe is like a little sunshine on your dessert plate, inviting you to savor every bite with joy and a smile.
Ingredients You’ll Need
This recipe uses a handful of simple but incredibly important ingredients, each playing a unique role in bringing out the perfect balance of softness, sweetness, and that irresistible mango flavor. From the cream cheese that provides richness to the fantastically fresh mangoes that add natural sweetness and color, every component is essential.
- Cream cheese (200g, softened): The creamy base that gives the cheesecake its smooth texture.
- Unsalted butter (60g): Adds richness without overpowering the delicate flavors.
- Whole milk (100ml): Helps create a luscious consistency and moist crumb.
- Large eggs (6, separated): The yolks bring richness while the whipped whites create the light, airy structure.
- Granulated sugar (100g): Sweetens the batter just right without masking the mango.
- Vanilla extract (1 teaspoon): A subtle undertone that enhances the overall flavor.
- Cake flour (70g): Provides a tender crumb that stays soft.
- Cornstarch (30g): Helps stabilize the batter and maintain fluffiness.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies the flavors.
- Ripe mangoes (2, pureed): The star ingredient—fresh and sweet mango puree that brings vibrant color and tropical flavor.
How to Make Mango Japanese Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 320°F (160°C). Then, line the base and sides of an 8-inch round cake pan with parchment paper. This little step is a game-changer because it ensures your cheesecake won’t stick and slides out effortlessly when it’s done.
Step 2: Puree the Mangoes
Next, take your ripe mangoes and puree them until perfectly smooth using a blender or food processor. This puree is going to infuse the cheesecake with such fresh, sunny flavor—make sure no lumps remain so that every bite is silky.
Step 3: Melt the Cream Cheese Mixture
Using a double boiler, gently melt together the softened cream cheese, unsalted butter, and whole milk until smooth and creamy. This gentle heating step makes the mixture easier to blend into the batter. Let it cool a bit so you don’t scramble your eggs when they’re added in the next steps.
Step 4: Whisk Egg Yolks and Sugar
In a separate bowl, start whisking the egg yolks with granulated sugar until the mixture lightens in color and becomes fluffy. This is critical because it helps create a tender crumb. Then, mix in the vanilla extract, your cooled cream cheese blend, and the mango puree. Stir everything until it’s completely combined and beautifully glossy.
Step 5: Incorporate the Dry Ingredients
Sift together the cake flour, cornstarch, and salt to avoid any lumps, then gently fold these dry ingredients into the mango batter. Be careful to fold gently—overmixing can deflate your batter and lose that signature lightness.
Step 6: Whip the Egg Whites
Now, in a clean bowl, whip the egg whites until stiff peaks form. This step is crucial for creating the airy texture Japanese cheesecake is famous for. Carefully fold these egg whites into your mango batter, maintaining as much air as possible to keep the cake fluffy and soft.
Step 7: Bake the Cheesecake
Pour your beautifully blended batter into the prepared cake pan. Tap the pan lightly on your countertop to release any trapped air bubbles—this helps achieve an even texture. Pop it into your preheated oven and bake for about 60 to 70 minutes, or until the top is golden and the cheesecake is set but still jiggles slightly in the middle.
Step 8: Cool and Chill
Once baking is complete, don’t rush to cut! Leave the cake in the oven with the door slightly ajar for about 10 minutes to avoid sudden temperature changes that could cause cracks. Then, transfer it to the fridge and let it chill for a few hours or overnight. This rest time makes it even more delicious and ensures perfect slicing.
How to Serve Mango Japanese Cheesecake Recipe
Garnishes
A little decoration goes a long way with this cheesecake. Fresh mango slices or small cubes on top add a burst of color and complement the puree inside. You can also dust with powdered sugar or scatter a few edible flowers for an elegant touch that inspires delight before the first bite.
Side Dishes
The light, airy texture of the Mango Japanese Cheesecake Recipe pairs wonderfully with a cup of fragrant green tea or a fresh berry compote. A dollop of whipped cream or a scoop of coconut sorbet also adds a refreshing contrast without overpowering the delicate mango flavor.
Creative Ways to Present
For a party, serve individual portions in clear dessert cups layered with whipped cream and mango chunks for a charming mango parfait that echoes the cake’s flavors. Or drizzle a tangy passion fruit sauce over the slices for a tropical twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This cheesecake should be stored in an airtight container in the refrigerator, where it will stay fresh and moist for up to 3 days. Keeping it chilled maintains the creamy texture and vibrant mango flavor, so always cover it well to prevent it from absorbing other fridge odors.
Freezing
Yes, you can freeze leftover Mango Japanese Cheesecake Recipe! Wrap individual slices tightly in plastic wrap and place them in a freezer bag or container. Frozen cheesecake can last up to 1 month. When you’re ready, thaw in the fridge overnight to preserve the cake’s delicate texture.
Reheating
To enjoy a slice as if freshly made, thaw refrigerated or frozen cheesecake, then let it come to room temperature naturally for about 20-30 minutes before serving. Avoid reheating in the microwave as it can alter the texture. The cake is delightful served cool or at room temperature.
FAQs
Can I use frozen mangoes for this recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before pureeing so your batter doesn’t become too runny.
What is the difference between Japanese cheesecake and regular cheesecake?
Japanese cheesecake is known for its light, fluffy, and airy texture, almost like a sponge cake combined with a cheesecake, unlike the denser, creamier classic cheesecakes.
Can I substitute cream cheese with mascarpone?
You can, but mascarpone is softer and less tangy, so the cheesecake might be creamier but with a milder flavor.
Do I need a water bath for baking this cheesecake?
This recipe doesn’t require a water bath thanks to the lower baking temperature and moisture content, but you can use one if you want an extra gentle, even bake.
How ripe should the mangoes be?
Choose mangoes that are fragrant with slightly soft flesh. Overripe mangoes taste sweeter but might be too watery, while underripe ones won’t give the vibrant flavor you want.
Final Thoughts
This Mango Japanese Cheesecake Recipe is a delightful way to bring a touch of tropical magic into your kitchen. It’s light and airy, with a beautiful mango twist that brightens every bite. Whether you’re a seasoned baker or just looking to impress friends with something unique, this recipe is a winner you’ll want to keep returning to. So grab those mangoes and get ready to enjoy a slice of sunshine!
Print
Mango Japanese Cheesecake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Mango Japanese Cheesecake combines the rich, creamy texture of classic Japanese cotton cheesecake with the tropical sweetness of ripe mangoes. Light, fluffy, and subtly fruity, this delightful dessert is perfect for any occasion and offers a unique twist on a beloved favorite.
Ingredients
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
- Preheat Oven and Prepare 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 sticking and ensure easy removal of the cheesecake.
- Puree Mangoes: Puree the ripe mangoes in a blender or food processor until smooth. Set aside the mango puree for later use in the batter.
- Melt Cream Cheese Mixture: Using a double boiler, gently melt together the cream cheese, unsalted butter, and whole milk until smooth and fully combined. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and fluffy, indicating that air has been incorporated for lightness. Add in the vanilla extract, cooled cream cheese mixture, and mango puree, mixing thoroughly to combine all components.
- Add Dry Ingredients: Sift together the cake flour, cornstarch, and salt. Gently fold these dry ingredients into the mango batter, taking care not to overmix to preserve the batter’s light texture.
- Beat Egg Whites: In a clean bowl, whip the egg whites until they form stiff peaks. This step is crucial for the cheesecake’s fluffy texture. Carefully fold the whipped egg whites into the mango batter to incorporate air without deflating the mixture.
- Bake the Cheesecake: Pour the batter into the prepared cake pan, then tap the pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 60-70 minutes until the cheesecake is golden on top and set but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool in the oven with the door slightly ajar for about 10 minutes. Then, refrigerate the cheesecake for several hours or overnight to fully set and develop its flavors before serving.
Notes
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature for better mixing and texture.
- Use ripe, sweet mangoes for the best natural flavor and aroma in the cheesecake.
- When folding egg whites into the batter, do so gently to maintain the airy texture.
- Cooling the cheesecake gradually helps prevent cracks on the surface.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
