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Mango Cheesecake

Mango Syrup:

1 cup sugar

1/4 cup water

2/3 cup mango juice

1 tbsp cornstarch

1 tsp clear vanilla essence

In a saucepan, add sugar and water and let come to a boil. Mix cornstarch into mango juice, being sure to dissolve any lumps. Add mango juice and vanilla to sugar and stir. Allow to simmer for 5 minutes and turn stove off. Allow to stand and cool for 30 minutes.

Ginger Crust:

30 gingersnap cookies or 5 1/2 ounce package

1 teaspoon ginger powder

1 cup flour

1 stick of butter, melted

1/2 a teaspoon vanilla

In a food processor add gingersnaps, flour, ginger powder and blend until it’s a fine mixture. With the food processor on, slowly add melted butter and vanilla. Be sure your ingredients are fully incorporated. Press into a 10-inch spring-form pan allowing crust to come up an inch of the pan. Bake in a 300° oven for 15 minutes.

Cheesecake:

6 eggs, room temperature 8 tablespoons (1 stick) unsalted butter, room temperature 1 1/2 cups sugar 2 cups sour cream (16 oz), room temperature 4 8-ounce packages cream cheese, room temperature 3 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 2 teaspoon grated lemon zest

Start with preheating your oven to 300°F.

Cut two large pieces of foil and lay them on your work surface in a cross, set the spring-form pan in the middle and fold the edges of the foil up around the sides of the pan. Doing this allows the foil to give you extra protection against water getting into the pan during the water bath step.

In a large bowl, beat the cream cheese and butter until it is smooth and there are no lumps. Add the sour cream,sugar,cornstarch,lemon juice, lemon zest and vanilla to the bowl and beat on medium-low speed until combined and creamy.

Scrape down the beater and sides of the bowl with a spatula. Add the eggs, one at a time, beating slowly until everything is combined.

Pour your batter into the prepared spring-form pan and place in the middle of a roasting pan large enough to prevent the sides from touching.

Bring a few cups of water to a boil and pour the water slowly into the roasting pan, being very careful not to splash any water onto the cheesecake. Filling the pan to reach halfway up the sides of the spring-form pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a toothpick inserted in the center emerges clean.

Turn off the oven and crack the door open, let the cheesecake cool slowly for 2-3 hours.

Once the cheesecake has cooled, pour mango syrup over the top and arrange mango slices on top. Drizzle syrup over again to cover the mango slices. Cover with plastic wrap and refrigerate for 6 hours or overnight.

DO NOT try to remove the cheesecake from the pan until it has set up.

Allowing the cheesecake to cool before removing from the pan is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it; great things take time.

Using an offset spatula, run it along the inside of the spring-form pan and un-mold the cake.

To achieve clean slices, heat you knife and then cut cheesecake into your preferred slices.

Love Always,

Nina

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