Along with warm sunshine, pool time, and ice-cream trucks, we have summer mangoes! Mango is considered the king of tropical fruits and has always been a staple in our summer kitchen. It reminds me of steamy vacations in Chennai and visiting my grandmother’s kitchen. This recipe adopts the divine taste of mango into the velvety fulfillment of a cheesecake. Madras and Manassas are perfectly blended together in this satisfying summer dessert.
Ingredients (Mango Cheesecake)
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1 stick salted butter, melted
Filling
- 3 ripe mangoes (need 2 cups puree)
- 3 8-ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1/2 tsp rose water (optional)
- Garnishes, whipped cream, etc.
Method
Prep Time: 20 min
Cook Time: 85 min
Serves (8-14)
- Preheat the oven to 325 degrees Fahrenheit, lightly grease a 9 in springform pan. Additionally, wrap the sides of the pan with a double layer of foil-wrap (prevents water seepage).
- Mix together all the ingredients for the crust and firmly pack into the prepared pan. Cook for about 10 minutes until golden and set. Meanwhile, begin pureeing your mangoes and keeping ready for later.
- Beat the cream cheese for five minutes until no lumps are visible. Slowly add in the sugar (preferably 1/4 cup at a time), and then add the eggs one at a time. Finally, add in the vanilla and mango puree as well as the optional rose water. After combining, pour the batter into the springform pan and bake in a water bath (a large tub of water in the oven with water rising to 1 in along the springform) for around 1 hour and 25 minutes.*
- Once the cheesecake seems relatively set but still jiggly in the center, take it out and let cool in the fridge overnight (or for a minimum of 4 hours).
- Serve with whipped cream and fresh mangoes. Enjoy!
*Note – keep checking the cheesecake for doneness because ovens vary tremendously!
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