Dive into the tropical flavors with this Oven-Baked Mango Cheesecake, a dessert that brings a burst of mango goodness in every bite. Crafted with mango pulp and a blend of creamy cheese and yogurt, this cheesecake is a refreshing twist on the classic, offering a not-too-sweet but utterly delightful taste. Perfect for those who appreciate the natural sweetness of mangoes, this cheesecake is baked to perfection, ensuring a smooth, rich texture that’s simply irresistible.
Why You’ll Love This: This Mango Cheesecake is a dream come true for mango lovers and those who prefer their desserts with less sugar. The natural flavor of mango pulp enriches the cheesecake, providing a vibrant, fruity taste that’s balanced by the creamy texture of the cheese and yogurt. It’s a sophisticated dessert that showcases the delightful versatility of mango in baking.
Perfect Occasion: Ideal for summer gatherings, brunches, or as a luxurious finale to a dinner party, this Mango Cheesecake is sure to impress. Its elegant appearance and exquisite tropical flavor make it a great choice for celebrations or any occasion that calls for a special dessert.
Decoration Tips: Garnish the cheesecake with fresh mango slices, mint leaves, and a drizzle of mango coulis to enhance its tropical appeal. For a festive touch, top with whipped cream and a sprinkle of toasted coconut flakes. The strawberry gelatin topping adds a beautiful contrast and an extra layer of flavor, making this cheesecake as stunning to look at as it is to eat.
For the Crust:
- 150g cookies, crushed
- 100g butter, melted
For the Cheesecake Filling:
- 750g smooth cottage cheese
- 200ml heavy cream (30% fat)
- 150g natural yogurt
- 1 can of mango pulp
- About 30g sugar (optional, depending on your taste)
- 1 packet of vanilla pudding powder
- 3 eggs
Instructions:
- Prepare the Crust: Mix the crushed cookies with melted butter and press into the bottom of a springform pan to create an even layer.
- Make the Filling: Briefly blend the cottage cheese, heavy cream, yogurt, and mango pulp just until combined. Stir in the sugar if using, then add the eggs and pudding powder, mixing on low speed until smooth. Pour this mixture over the crust.
- Baking Setup: Place a tray of boiling water on the bottom rack of the oven. Place the cheesecake on the middle rack and immediately reduce the oven temperature to 160°C. After 15 minutes, lower the temperature further to 120°C and bake for about an hour.
- For the Topping: Blend strawberries with a teaspoon of gelatin for a vibrant, fruity topping.
Enjoy this Oven-Baked Mango Cheesecake, a subtly sweet dessert that promises a delightful taste of the tropics with every creamy bite.
