Description
This Mango Japanese Cheesecake is a light, fluffy, and airy dessert combining the creamy texture of classic Japanese cheesecake with the tropical sweetness of ripe mangoes. Baked to perfection, this cake offers a delicate balance of sweetness and a subtle mango flavor, making it a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Batter
- 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 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 the cheesecake from sticking during baking.
- Make Mango Puree: Puree the ripe mangoes in a blender or food processor until smooth, then set aside 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, stirring until smooth. Allow this mixture to cool slightly before adding to the batter.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and fluffy. Then add vanilla extract, the cooled cream cheese mixture, and the mango puree, mixing everything well to combine.
- Add Dry Ingredients: Sift together the cake flour, cornstarch, and salt. Gently fold these dry ingredients into the mango batter until just combined to maintain a light texture.
- Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mango batter to preserve the airy consistency essential for the cheesecake’s signature fluffiness.
- Bake the Cheesecake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 60-70 minutes or until the cheesecake is golden and set through the center.
- Cool and Chill: Let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes. Then transfer it to the refrigerator and chill for several hours or overnight before serving to allow flavors to meld and the texture to firm up.
Notes
- Using a double boiler helps melt the cream cheese mixture smoothly without overheating.
- Be gentle when folding ingredients to keep the batter light and airy.
- Chilling the cheesecake overnight enhances its texture and flavor.
- If mangoes are not in season, frozen mango chunks can be thawed and pureed as a substitute.
- The parchment paper lining is crucial to prevent sticking and ensure easy removal from the pan.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
