Fresh Glazed Mango Cheesecake
I would strongly recommend the use of a cheesecake moat to properly and easily cook your cheesecakes. The cheesecake moat will protect your cheesecake from getting water damaged and it will also provide the necessary moisture to prevent your cheesecake from cracking. Make your cheesecakes like the pros do! Watch video below...
This Fresh Glazed Mango Cheesecake is a great recipe to try because it's quick and simple to prepare.
1 1/3 cups all-purpose flour
1 1/3 cups graham cracker crumbs
1 1/3 cups unsweetened coconut
3 tbsp. granulated sugar
2 tsp. lime zest
1 cup (2 sticks/8 oz./226g) unsalted butter, melted
2 tbsp. (1/4 stick/1 oz./28g) unsalted butter
2 fresh mangoes, peeled and sliced
1/4 cup granulated sugar
1 tsp. lime zest
1 tbsp. lime juice
1 tsp. fresh ginger, grated
1/2 tsp. ground nutmeg
1 lb. (two 8 oz. packages/16 oz./453g) cream cheese, room temperature
3/4 cup granulated sugar
1 1/2 tbsp. all-purpose flour
1/8 tsp. salt
1/2 cup fresh mango puree
2 tbsp. sour cream
1 tbsp. lime juice
1/2 tbsp. vanilla extract
Mango Peach Glaze:
2 Mangoes sliced
1 Jar Peach (fruit glaze)
1. For Crust:
Preheat oven to 350°F/180°C. Combine flour, graham crumbs and coconut with sugar and lime zest. Stir in melted butter and blend until even and crumbly. Press into the bottom and an inch up the sides of an ungreased 9-inch springform pan. Bake for 8 to 10 minutes, until browned around edges and allow to cool. Wrap bottom of pan will foil and place in a baking dish that has at least a 2-inch lip. Reduce oven temperature to 300°F/150°C.
2. To Prepare Fruit Filling:
Melt butter in a sauté pan over medium heat. Add mangoes, sugar, lime zest, lime juice, ginger and nutmeg. Sauté for 5 to 6 minutes, until fruit is tender and juices have evaporated. Allow to cool for 10 minutes and spread into bottom of baked crust.
3. Cheesecake Filling:
Beat cream cheese in a mixer fitted with the paddle attachment or with electric beaters until smooth and fluffy, scraping down the sides of the bowl often. Add sugar, flour and salt and beat again scraping down the sides of the bowl often. Mix in mango purée, sour cream, lime juice and vanilla and blend well. At this point, there should be no lumps - if there are, beat again until smooth. Add eggs one at a time, beating well after each addition, and scraping bowl thoroughly. Pour cheesecake into prepared pan. Take cheesecake in baking dish to oven door. Pour boiling water around pan to come up halfway. ** I would strongly recommend using a cheesecake moat to prevent your cheesecake from getting ruined. Instead of putting your springform pan in an aluminum roaster pan, you would put it in the cheesecake moat which will protect it from water damage and provide the necessary water barrier to produce perfect cheesecakes!
Bake for 1 1/2 to 2 hours. Halfway through cooking, crack the oven door for 10 minutes then complete cooking. Turn off oven, crack oven door, and let cheesecake cool to room temperature. Chill overnight in springform pan.
4. Mango Glaze
Slice peaches into various sizes. Place in pattern on top of cheesecake. Pour glaze over fruit.
5. To serve, run a paring knife around the edge of the cheesecake and remove ring.
Makes 12 to 16 servings.