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
Scale
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
