Mango Cheesecake
8 servings
120 minutes
Mango cheesecake is the embodiment of sunny flavor and tenderness. This dessert originated in American cuisine as a variation of the traditional cheese pie, gaining a tropical note from juicy mango. The crunchy cookie crust, velvety creamy filling with a hint of citrus freshness, and vibrant fruit layer create a harmony of flavors where the sweetness of mango is complemented by vanilla and lemon accents. Its silky texture melts in your mouth, leaving a pleasant aftertaste. Mango cheesecake is perfect for summer parties, festive dinners, or as an elegant treat with a cup of coffee. Chilled, it refreshes and delights, turning any moment into pleasure.
1
Mix all dry ingredients with a whisk, add softened butter and yolk, and beat with dough hooks until uniform crumbs form. Knead the crumbs into a uniform dough by hand, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the chilled dough to a thickness of 1 cm, cut out the required diameter shape and place it in the mold. Bake the crust in an oven preheated to 175 degrees for 15 minutes. Do not remove the baked crust from the mold. There will be much more dough than needed, so some can be used to make cookies to decorate the cheesecake.
- Wheat flour: 225 g
- Butter: 100 g
- Powdered sugar: 100 g
- Salt: 0.3 teaspoon
2
For the filling, rub lemon zest with sugar by hand and let it sit for a while to release the lemon's aroma. Place cream cheese in a bowl, add eggs, yolk, cream, vanilla extract and beat on low speed until smooth. Gradually add the sugar mixed with zest and flour to the mixture. Pour the cheese filling over the shortcrust base and bake in the oven at 100 degrees for an hour. Place the finished cheesecake in the refrigerator for 30 minutes. During this time, prepare the jelly.
- Sugar: 140 g
- Lemon zest: to taste
- Cream cheese: 300 g
- Chicken egg: 3 pieces
- Cream 33%: 20 ml
- Vanilla extract: to taste
- Wheat flour: 225 g
3
Dissolve gelatin in water (about 50 ml) and let it swell for 30 minutes. For the jelly, take 2 ripe mangoes to ensure they are sweet. If they are not sweet, increase the amount of sugar for the jelly. Mix mango puree with sugar, lemon juice, and vanilla, heat to 80 degrees, almost to boiling. Remove from heat, add gelatin, and mix thoroughly with a whisk. When the fruit jelly cools to 40 degrees, distribute it over the cooled cheesecake and return it to the refrigerator - ideally overnight. If you want to evaluate the result faster, you can put the pie in the freezer for an hour.
- Gelatin: 7 g
- Water: 50 ml
- Mango: 300 g
- Sugar: 140 g
- Lemon juice: 1 tablespoon
- Vanilla extract: to taste