Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Japanese Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 70 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Description

This Mango Japanese Cheesecake combines the light, fluffy texture of a classic Japanese cheesecake with the sweet and tropical flavor of ripe mangoes. Made with cream cheese, fresh mango puree, and a delicate balance of fluffed egg whites and cake flour, this dessert is baked to a golden perfection and chilled to enhance its creamy consistency. Perfect for a refreshing treat or festive occasion, this cake delivers a delightful tropical twist on a beloved dessert.

Ingredients

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
  • 2 ripe mangoes, pureed

Instructions

  1. Preheat Oven 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 ensure the cheesecake does not stick during baking.
  2. Puree Mangoes: Using a blender or food processor, puree the ripe mangoes until smooth. Set this vibrant mango puree aside for later incorporation into the batter.
  3. Melt and Combine Wet Ingredients: In a double boiler, gently melt the cream cheese, unsalted butter, and whole milk together until the mixture becomes smooth and homogenous. Allow this mixture to cool slightly before proceeding.
  4. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and fluffy. Then, add the vanilla extract, the cooled cream cheese mixture, and the mango puree. Mix thoroughly to combine these ingredients evenly.
  5. Incorporate Dry Ingredients: Sift the cake flour, cornstarch, and salt into the mango batter. Gently fold the dry ingredients into the batter just until combined, making sure not to overmix to maintain lightness.
  6. Whip Egg Whites and Fold: In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mango batter, which helps to create the cheesecake’s signature airy and fluffy texture.
  7. Pour and Bake: Pour the batter into the prepared cake pan, then tap the pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 60-70 minutes or until the cheesecake is golden and set.
  8. Cool and Chill: Allow the cheesecake to cool in the oven with the door slightly ajar for about 10 minutes to prevent cracking. Then refrigerate the cake for several hours or preferably overnight to let the flavors meld and the texture to set perfectly before serving.

Notes

  • Make sure the cream cheese, butter, and milk mixture is not too hot when added to the egg yolks to prevent curdling.
  • Folding the egg whites gently is crucial to maintain the fluffy texture of the cheesecake.
  • Using fresh ripe mangoes will yield the best flavor and natural sweetness.
  • You can line the cake pan with parchment paper extending above the sides to help with easy removal of the cheesecake.
  • The cheesecake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/mango-japanese-cheesecake-recipe/