Description
Mango tango cheesecake cake blends tropical sweetness with creamy richness from Southern United States culinary traditions. Layers of tangy cream cheese and ripe mango create a sensational dessert you’ll savor with pure delight.
Ingredients
- 2 ½ cups (315 grams) all-purpose flour
- 1 ¾ cups (350 grams) granulated sugar
- ¾ cup (170 grams) unsalted butter
- 4 large eggs
- 16 oz (450 grams) cream cheese
- ⅔ cup (135 grams) granulated sugar
- 1 cup (240 mL) mango puree
- 2 cups (480 mL) whipped cream
- ¼ cup (60 mL) mango puree
- ¼ cup (60 mL) buttermilk
- ¼ cup (60 mL) heavy cream
- 2 large eggs
- ¼ cup (60 grams) powdered sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Mango slices or cubes
Instructions
- Preparation: Calibrate the oven to 325F (165C) with the rack positioned centrally. Meticulously line a 9-inch springform pan with parchment paper, delicately brushing the sides with butter to ensure smooth release.
- Batter Creation: Utilize an electric mixer to transform cream cheese and sugar into a velvety, uniform mixture. Introduce eggs one at a time, blending thoroughly to maintain a luxurious, silky texture. Gently incorporate vanilla extract and heavy cream, stirring until the mixture achieves a seamless, homogeneous consistency without overworking.
- Baking Process: Carefully pour the creamy batter into the prepared pan, distributing evenly across the surface. Transfer to the preheated oven and bake for 40-45 minutes, monitoring for a center that sets with a subtle, elegant jiggle when gently nudged.
- Cooling and Setting: Immediately remove from the oven and allow the cheesecake to cool completely at room temperature, which minimizes the risk of surface fracturing. Refrigerate for a minimum of 2 hours, ideally overnight, to enhance texture and develop deep, rich flavors.
- Serving: Before presentation, delicately release the springform pan’s sides. Slice with a pristine, warm knife to ensure clean, precise cuts that showcase the cake’s creamy perfection.
Notes
Prevent Cracking Technique: Cool the cheesecake gradually by turning off the oven and leaving the door slightly ajar after baking to reduce temperature shock and minimize surface cracks.
Manage Moisture Control: Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during potential water bath baking and maintain uniform heat distribution.
Flavor Enhancement Strategy: Allow cheesecake to rest in refrigerator overnight, enabling ingredients to meld and develop deeper, more complex mango-infused flavor profiles.
Precision Cutting Approach: Dip knife in hot water and wipe clean between each slice to achieve smooth, clean cuts without dragging or disturbing the delicate cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 490
- Sugar: 46 g
- Sodium: 200 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg