Decadent Mango Cheesecake Recipes

CHILLED MANGO CHEESECAKE

Steps:

• Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
• Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
• Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
• Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
• Add the warm gelatin solution to mango puree and blend well.
• Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
• Pour cheese mixture onto cake base and chill for at least an hour.
• Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
• Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.

NO BAKE MANGO CHEESECAKE

Steps:

• Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
• Mix cream cheese, cream, and sugar.
• Add gelatine to hot water until completely dissolved. Add mango puree.
• Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
• Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
• Refrigerate overnight.

THE MOST DECADENT CHEESECAKE EVER

Steps:

• Have all your ingredients at a cool room temperature.
• Get a couple quarts of water boiling on the stove.
• Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
• Have a clean 10x14x2-inch (give or take) roasting pan ready.
• Preheat oven to 400F=205°C.
• Grease 10 inch spring form pan.
• 1oz.= 28 grams.
• Game Plan-.
• Prepare crust, while it bakes make fudge layer.
• While fudge bakes make filling.
• While cake cools make frosting.
• # Crust-------.
• Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
• Spread to the edges of the pan.
• Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
• Reduce heat to 325F=160C.
• # Fudge ----.
• Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
• Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
• Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
• Bake at 325F for 15 minutes, Remove from oven;
• # Filling -----.
• Separate eggs.
• With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
• Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
• Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
• Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
• Turn oven off, but leave cake in for another hour.
• It may appear a little jiggly in the center and will have a golden appearance around the edges.
• # Glaze-----.
• Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
• Spread top of each cooled cheesecake with Chocolate Glaze;.
• Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
• The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.

STRAWBERRY MANGO CHEESECAKE

Steps:

• For Crust:.
• combine crust ingredients and mix thoroughly.
• Press into the bottom of a 10 inch pie pan and bake at 350 for 10 minutes or until crust sets.
• Allow to cool before adding cheesecake mixture.
• For Cheesecake:.
• With an electric mixture, beat cream
• cheese and corn starch until smooth.
• Slowly add eggs, sugar, and cream and mix
• until ingredients are well incorporated.
• Divide cheese mix evenly into 2 bowls.
• mix strawberry puree into one and mango
• puree into the other.
• Pour colored cheese mix into pan and bake
• at 300 for ½ an hour.
• Put oven to 350 then bake for another 45-.
• 60 minutes until mixture set.
• Allow to cool at room temperature.
• Place in refrigerator to finish cooling.

DECADENT MANGO CHEESECAKE

Steps:

• Preheat oven to 325.
• In a small bowl, combine crust ingredients, press into 9-inch springform pan pushing a slight crust up the edge about an inch.
• Bake about 15 minutes; cool while preparing filling.
• In a large mixing bowl, combine cream cheese & brown sugar until well-blended.
• Add eggs one-at-a-time, beat until very smooth.
• In a smaller bowl, combine mango puree, cream and lime juice, mixing thoroughly.
• Add mango mixture to cream cheese mixture, mix until well-blended; pour into crust.
• Bake for 50 minutes (center will jiggle slightly).
• Cool on wire rack, then refrigerate for about 8 hours.
• To serve, run knife around edges to loosen from pan, release sides, lift cake out and set on serving plate.
• Serve chilled, sprinkled with nuts.