Mango Bango Cheesecake

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Preparation info

  • Difficulty

    Medium

  • Serves

    10 to 12

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 50 minutes (55 minutes if using a silicone pan with the water bath), plus 1 hour with the oven off

I created this spectacular cheesecake at the request of the charming and renowned cookbook author and screen actress Madhur Jaffrey. She was hoping that the cake would be similar to a mango fool, with streaks of the mango pulp throughout. This turned out to be a challenge because the mango wanted to integrate into the cheese filling. The solution was to concentrate the mango pulp before streaking it through the filling, which then formed lovely stratalike little pools of intense mango flavor.

Plan Ahead Make at least 1 day ahead.

Ingredients

Mango Filling

VOLUME WEIGHT
mango pulp, preferably Alphonso (Ratna brand; see Notes) cups (296 ml), divided 11.7 ounces 333 grams
cardamom seeds (optional) 1 teaspoon . 2.5 grams
granulated sugar 1 cup 7 ounces 200 grams
cream cheese (65° to 70°F/19° to 21°C) cups 1 pound 454 grams
8 (to 12) large egg yolks, at room temperature ½ cup plus 4 teaspoons (138 ml) 5.2 ounces 149 grams
lime juice, freshly squeezed 1 tablespoon (15 ml) 0.6 ounce 16 grams
pure vanilla extract 1 teaspoon (5 ml) . .
fine sea salt ¼ teaspoon . 1.5 grams
full fat yogurt, Greek style thickened, such as Fage Total (see Notes) 2 cups 15.2 ounces 432 grams

Mango Topping

VOLUME WEIGHT
mango pulp, preferably Alphonso (Ratna brand; see Notes) ¾ cup (177 ml) 7 ounces 200 grams
cornstarch 2 teaspoons . 6 grams
water 3 tablespoons (44 ml) 1.6 ounces 44 grams

Special Equipment

For the cake base: Two 9½ by 1 inch tart pans, or two 10 by 2 inch round cake pans, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour | Two wire racks | Two wire racks, lightly coated with nonstick cooking spray

For the cheesecake: One 9 by 3 inch or 2¾ inch high springform pan, lightly coated with nonstick cooking spray, set in a slightly larger silicone pan or wrapped with a double layer of heavy-duty aluminum foil to prevent seepage | One 12 inch round cake pan or a roasting pan to serve as a water bath

Method

Make the Cake Base

See recipe.

Unmold and Cool the Cake Base

If necessary, loosen the sides with the tip of a sharp knife. Unmold the cakes at once. Invert the pans onto the coated wire racks and lift off the pans. Leaving the parchment in place, reinvert onto the uncoated wire racks. Let the cakes cool completely. Reinvert the cakes onto the coated wire racks and peel off the parchment.

Trim the Cake Base

Set the base of the springform pan or a 9 inch cardboard round on top of one of the cake base layers. Use scissors to trim the base to fit snugly within the springform pan. (Wrap the extra cake base tightly in plastic wrap and reserve for another use.)

Line the Cake Pan

Set the cake base on the bottom of the pan, or cut off the rounded edges of the ladyfingers and arrange the ladyfingers on the bottom of the pan, placing them crust sides down, and cutting or tearing smaller pieces to fit into any gaps. Cover the pan with plastic wrap while making the filling.

Optional: Thinner Cake Base

The biscuit layer will be a little more than ½ inch high. The biscuit as a base will compress to about ¼ inch by the weight of the cheesecake filling. If you prefer a thinner layer, split it in half, using a long serrated knife held horizontally to make a shallow cut halfway down the sides of the layer all the way around. Using this cut as a track for the knife, with a sawing motion, slice from one side all the way through to the other. As you proceed, be sure to check that the far end of the blade has stayed in the groove.

Preheat the Oven

Twenty minutes or longer before baking, set the oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Bake the Cake

Set the springform pan into the larger pan and surround it with 1 inch of very hot water. Bake for 25 minutes. For even baking, rotate the pan halfway around. Continue baking for 25 minutes (30 minutes if using the silicone pan). Turn off the oven without opening the door and let the cake cool for 1 hour. When the pan is moved, the center will jiggle slightly.

Chill the Cake

Remove the pan from the water bath but leave the silicone pan or foil in place to catch any liquid that may seep from the cake. Set it on a wire rack to cool to room temperature or just until warm, about 1 to 2 hours. To absorb condensation, place a paper towel, curved side down, over the pan with the ends overhanging. Place an inverted plate, larger than the springform pan, on top of the paper towel.

Refrigerate the cheesecake for 4 hours or overnight. (The filling needs to be very firm before you pour on the topping.) Remove the cake from the refrigerator. Remove the plate, paper towel, and silicone pan or foil before making the mango topping.

Unmold the Cake

Use a small torch or wipe the sides of the pan with a dish towel that has been run under hot water and wrung out. Release the sides of the springform pan. If the sides of the cheesecake are uneven, run a small metal spatula under hot water, dry it, and use it to smooth them.

Make the Mango Concentrate

Set a fine-mesh strainer over a medium bowl and use a silicone spatula or the back of a large spoon to press the mango pulp through it.

Pour ¾ cup/177 ml/7 ounces/200 grams of the mango pulp into a 4 cup microwavable glass measure, lightly coated with nonstick cooking spray. Reduce it in the microwave to ½ cup/118 ml/4.6 ounces/130 grams. It will take about 7 minutes. (Alternatively, use a small heavy saucepan over low heat.) With either method, watch closely to prevent scorching. On the cooktop, stir constantly. Cover and set it aside to cool to room temperature.

Make the Filling

If using the cardamom seeds, in a small spice grinder or in a mortar with a pestle, grind the cardamom seeds together with about ¼ cup of the sugar until the cardamom is powder fine. Whisk it into the remaining sugar.

In the bowl of a stand mixer fitted with the whisk beater, beat the sugar and cream cheese on medium-high speed until very smooth, scraping down the sides of the bowl once or twice, about 3 minutes. Gradually beat in the egg yolks, beating until smooth and scraping down the sides of the bowl once or twice. On medium-low speed, add the lime juice, vanilla, and salt and beat until incorporated. Add the yogurt and the remaining ½ cup of mango and continue beating just until fully blended, about 20 to 30 seconds. Detach the whisk beater and use it to reach down and whisk in any mixture that has settled to the bottom of the bowl.

Using a silicone spatula, scrape half of the filling into the prepared pan. Dot with half of the concentrated mango pulp, using a teaspoon to make about 14 dollops, each one about 1 inch wide. Use a small whisk to swirl the mango into the filling. Top with the remaining filling and swirl the remaining concentrated mango pulp into this layer of filling. Be sure to break up the mango pulp on the surface into thin streaks so that they do not separate from the filling on baking.

Make the Mango Topping

Set a fine-mesh strainer over a medium bowl and use a silicone spatula or the back of a large spoon to press the mango pulp through it.

In a small saucepan, using the silicone spatula, stir together the cornstarch and water until the cornstarch is dissolved. Stir in the mango pulp. Over low heat, bring the mixture to a boil, stirring constantly. Let it simmer, stirring very gently, for about 30 seconds, or until thickened. It will pool for a moment on the surface when a little is dropped from the spatula.

Immediately pour the topping evenly onto the chilled cheesecake. Tilt the pan to bring it to the edges and smooth it with a small offset spatula. If desired, make concentric rings, finishing in the middle. Let the cheesecake sit for 15 minutes to allow the steam to escape from the topping. Unmold the cake or refrigerate it, covered with a large bowl, until ready to unmold.

Store

Airtight: refrigerated, 5 days. Do not freeze, because the texture will become less smooth.

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