Enjoy this amazing mango cheesecake recipe with mango and passion fruit topping.
The calculation in the recipe is for an 18-19cm (7inch) mold.
Let’s start with the shortcrust base.
You will need:
- Butter - 100 g (3.55 oz) + 40-60 g (1.40-2.10 oz)
- White sugar - 60 g (2.10 oz)
- Brown sugar - 50-60 g (1.80-2.10 oz)
- Eggs - 35 g (1.25 oz)
- Almond flour - 40 g (1.40 oz)
- Wheat flour - 160 g (5.65 oz)
- Salt - 1 pinch
- Whip the softened butter and sugar until light and fluffy; then add the eggs, and whip until smooth.
- Mix the two flours and some salt; add the mixture to the butter and eggs, and combine.
- Roll out the dough on abaking paper to 3-4 mm (0.10-0.15 inches) thickness; place it in the oven preheated to 180C (356F), and bake until golden brown.
- Remove the crust from the oven, and let it cool; grind it into fine crumbs using a blender.
- Add the brown sugar and 40-60 gr (1.40-2.10 oz) of soft butter to the crumbs (don’t add everything at once, do it gradually depending on the texture you are getting), then mix thoroughly. The mass should be soft, smooth and elastic in consistency, and shouldn’t crumble when trying to mold it into a certain shape.
- Take the mold, and place the baking paper on the bottom. If you are using a cake ring, then first wrap it base in plastic wrap (in order to make it stick better, you can grease the sides of the ring with some water). Put the ring on a hard surface (like a chopping board), and then line its bottom with the baking paper, as well as the sides (if you are not sure if you will be able to take the cheesecake out of the ring when it's baked).
- Transfer your shortcrust mixture to the ring, and start molding the base and the sides of the future cheesecake, tightly pressing the dough with your hands or a glass. The base and the sides should be 5-7 mm (0.20-0.25 inches) thick. Without removing the chopping board, place the shortcrust base into the fridge.
While thebase is refrigerating, let’s cook the cream cheese filling.
You will need:
- Cream cheese - 270 g (9.50 oz)
- Ricotta - 60 g (2.10 oz)
- Lemon juice - 3 g (0.10 oz)
- Castor sugar - 50 g (1.75 oz)
- Eggs - 90 g (3.15 oz)
- 33-35% cream - 30 g (1.00 oz) + 115 g (4.00 oz)
- Mango puree - 110-130 g (3.90-4.60 oz)
- Combine cream cheese, ricotta and the powdered sugar in a deep bowl, and mix it with a spatula until soft; then whip this mass in a mixer on a low speed until combined.
- Add the lemon juice, eggs, 30 g (1.00 oz) cream and the mango puree. Carefully mix it all together in a mixer on a low speed to avoid bubbles. You can either use canned mango puree, or make it by yourself. The most important thing is that it shouldn’t be too watery. If it is, then boil it with some pectin beforehand.
- Whisk the 115 g (4.00 oz) cream to soft peaks - the condition when the texture is already quite fluffy, but the cream still doesn’t hold its shape very well - and start adding it to the cream cheese mixture carefully with a silicone spatula.
- Take the shortcrust base out of the fridge, and tightly wrap its base and the sides in foil so that the water cannot get inside while the cheesecake is baking.
- Take a big pan or a deep baking tray, and line it with a double layer of paper towel; place the mold with the shortcrust base on the paper towels.
- Pour the cream cheese mixture into the base (so that there is still about 1-1,3 cm (0.40-0.50 inch) left for the topping). Fill the baking tray with hot water so that its level is 1/3-2/3 of the overall height of the pan; then bake it in the oven preheated to 135C (275F) for about 2 hours. Choose the conventional heating mode (top & bottom).
- Once it’s been 1 h 40 min, start watching your cheesecake: by this time, the cheese cream mixture should have already become somewhat baked at the sides, and have raised a little; the middle part should still be a little shaking.
- Turn off the oven, and then open the door slightly; leave the cheesecake in the oiven for about 20-30 minutes with the door ajar until it cools to ensure that its surface stays flat.
- Finally, take the mold out of the oven, and remove the foil from the mold. Cover it with a towel, and let it cool to the room temperature; then place the cheesecake in the fridge, and leave it there for at least 3-4 hours to stabilize.
Passion fruit topping
For the topping you will need:
- Pulp from 1 ripe middle-sized mango
- Pulp from 2 passion fruits
- Sugar - 60-80 g (2.10-2.80 oz)
- Apple pectin 8-9 g (0.30 oz)
- Cut the mango pulp into cubes, and put it into a heavy bottom saucepan together with the passion fruit pulp.
- Mix the sugar together with the pectin, and pour it into the fruit puree mixture stirring all the time). Leave the mix for about 5 to 10 minutes.
- Place the saucepan on a low heat, and bring the mixture to a boil, stirring constantly. The topping should become thick in consistency.
- Remove the topping from the heat, and let it cool to 35 degrees; then pour it over the cheesecake carefully (not to overflow the edges).
- Let it chill in the fridge for one hour.
That's it! Bon Appetit!