Mango Cheesecake with Mango Glaze |Baked |Dessert|

Since the day I was introduced to cheesecake at The Big Chill , it has become the one big love of my life . From ordering a whole 2kg of Blueberry cheesecake on my birthday (and literally gobbling almost all of it on my own) to the multiple times I craved and devoured it during my pregnancy , Cheesecake is bae.

As a part of monthly birthday bake for my twins’ as they turned 20 months old I narrowed down to make a cheesecake for the whole family but since my babies and hubster love mangoes which were gloriously in season , I decided to make a baked Mango Cheesecake with Mango Glaze .

Traditionally a baked cheesecake has a biscuit crumb base , a cream cheese filling and an optional glaze of flavour of choice. Since Graham crackers conventionally used for biscuit crumb base are difficult to find in Indian setting, I have replaced them with Nutrichoice Digestive biscuits on the recommendation of my sister who runs a home bakery (Do check out her page Glitterati on Facebook to order and enjoy some fresh home baked goods) .

Mango Cheesecake with Mango Glaze |Baked |Dessert|

Prep Time : 45 minutes

Baking Time : 12minutes + 1 hour 12 minutes

Refrigeration Time : Overnight

Total Time : 2.5 hours + overnight

Yield : 8-10 large serves

Ingredients

For Biscuit Crumb base:

1.5 cups digestive biscuit crumbs (Nutrichoice Digestive Biscuits)

1/4th cup brown sugar

1/4th cup white sugar

85 gm or 6 tbsp melted Unsalted butter

For Cheesecake filling :

2 cups of Mango purée ~

• 5 ripe Alphonso mangoes (medium sized) or 3 large sized mangoes, preferably on the sweeter side – peeled and roughly chopped
• 1/2 tbsp lemon juice

1 and 1/4 cup white sugar

3 packets of Philadelphia cream cheese (1 pack~ 225 gm )

2 tsp vanilla extract

4 eggs

For Mango glaze :

1 Alphonso mango (~ 1/2 cup) , peeled, roughly chopped and puréed

1 tbsp lemon juice

2 tbsp white sugar

2 tbsp water

Method:

For biscuit crumb base :

• Preheat an oven at 160 •C / 325• F .
• Grease an 8 inch/ 9 inch springform pan with high sides (with removable base and lock) with butter.
• In a mixing bowl, mix and stir biscuit crumbs and sugar (both white and brown) evenly .
• Add melted butter and mix again to incorporate it.
• Lay the crumb mix in the springform pan and press evenly to form a uniformly thick layer of base . Restrict the base to the bottom of pan and do not cover sides .
• Bake for approximately 12 minutes at 160•C till it is set.
• Let it cool in oven . Do not refrigerate.

For cheesecake filling: All ingredients at Room temperature

• Take the peeled and chopped mangoes into a blending jar , add lemon juice and purée until smooth. Keep 2 cups for filling and set aside rest for glaze .
• Take a mixing bowl and beat cream cheese , vanilla extract and sugar until smooth .
• Add one egg at a time into the cream cheese mix and blend . Incorporate all 4 eggs in this manner . Mix enough to blend but do not over whip.
• Add 2 cups of mango purée to the cream cheese – egg mix and blend to mix well. Again, do not over mix.
• Pour filling over baked and set crumb base in the spring form pan and spread evenly .

For Baking

• Some people prefer baking a cheesecake in a water bath for even cooking and avoiding a cracked top.
• However I have baked the cheesecake as such on an oven tray without the water bath for 1 hour 12 minutes at 160•C (time may vary for few minutes either ways ) . The criteria to confirm a well baked cheesecake is that the centre is still slightly wobbly (just slightly) when the oven is switched off . Do not bake until whole of it is set as it will become rubbery . After switching off let the cheesecake cool inside the oven for 1 hour or so with oven door slightly ajar. Later let it cool on table top to come to room temperature for some more minutes and then finally refrigerate uncovered overnight.
• Some people suggest running a warm knife along the edges to separate it from the pan as soon as the oven is switched off , to avoid cracked top while cooling.
• If you are using a water bath , cover the base and sides of pan with 2-3 layers of aluminium foil before placing the pan in water bath to avoid leaking of filling . (I repeat, I haven’t used the water bath and I did have a cracked top but it doesn’t interfere with the taste and deliciousness of the cake at all) .
• Gradual cooling of cake is very important .

For the Mango glaze :

• Take a saucepan and put the mango purée and all other ingredients in the pan.
• Mix it and put the pan on medium heat.
• Bring it to a boil and then lower the heat and let it cook for 3-4 minutes.
• Take it off the heat and cool it to room temperature.
• Spread it evenly on the cheesecake (which is cooling in the refrigerator for an hour or so) and let it set along with the cheesecake overnight.
• Garnish with chopped mangoes (optional) before slicing.

For slicing :

• Run a warm knife along the edges of the cake to separate it from the pan and then unlock the rim of the pan to remove the rim gently .
• Slice the cake using a warm knife for clean slices and lift using a wedge shaped/ flat spatula.

Bon appetit!

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