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.