Description
Mango tango cheesecake dance celebrates tropical sweetness with creamy indulgence and zesty passion. Luscious layers promise a delightful escape that transports dessert enthusiasts to sunny Caribbean flavors.
Ingredients
Scale
Primary Ingredients:
Cheesecake Layer:
- 16 ounces (450 grams) cream cheese
- ⅔ cup (135 grams) granulated sugar
- 2 large eggs
- ¼ cup (60 milliliters) heavy cream
Mango Cake Layers:
- 2 ½ cups (315 grams) all-purpose flour
- ¾ cup (170 grams) unsalted butter
- 1 ¾ cups (350 grams) granulated sugar
- 4 large eggs
- ¼ cup (60 milliliters) mango puree
- ¼ cup (60 milliliters) buttermilk
Mango Glaze and Decorative Ingredients:
- 1 cup (240 milliliters) mango puree
- ¼ cup (60 grams) powdered sugar
- 2 cups (480 milliliters) whipped cream
Supplementary Ingredients:
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon juice
- Mango slices or cubes
- 1 teaspoon vanilla extract
Instructions
- Position the oven rack in the center and warm to 325F (165C). Meticulously line a 9-inch springform pan with parchment paper, ensuring complete coverage and lightly brushing the sides with butter.
- Using an electric mixer, whip cream cheese and sugar until velvety and uniform in texture. Incorporate eggs individually, thoroughly blending after each addition to maintain a silky consistency.
- Gently fold in vanilla extract and heavy cream, stirring until the mixture achieves a smooth, homogeneous appearance without overmixing.
- Transfer the creamy batter into the prepared springform pan, carefully spreading it to create an even surface.
- Slide the pan into the preheated oven and bake for 40-45 minutes, watching for a slightly firm center that jiggles subtly when gently nudged.
- Remove from oven and allow the cheesecake to cool completely at room temperature, which helps prevent surface cracking.
- Refrigerate the cooled cheesecake for a minimum of 2 hours, preferably overnight, to achieve optimal texture and flavor development.
- Before serving, carefully release the springform pan’s sides and slice with a clean, warm knife for pristine presentation.
Notes
- Softening cream cheese at room temperature ensures a smooth, lump-free cheesecake texture that blends perfectly when mixing.
- Use ripe, fragrant mangoes for the most intense tropical flavor and natural sweetness, which complements the creamy cheesecake base.
- Create a gluten-free version by substituting graham cracker crust with almond flour or crushed gluten-free cookies for a crispy, delicious alternative.
- Prevent cheesecake cracking by avoiding overmixing the batter and using a water bath during baking to maintain consistent, gentle heat distribution.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg