Description
Indulge in the delightful flavors of this Mango Japanese Cheesecake. A light and airy treat with a hint of mango that is sure to impress your taste buds.
Ingredients
Scale
Cheesecake Batter:
- 7 oz cream cheese (softened)
- 1/4 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup mango purée (fresh or canned)
- 1/4 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large eggs (separated)
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Garnish:
- 1/2 cup diced fresh mango (optional)
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 320°F (160°C). Line a 6-inch round cake pan with parchment paper and wrap the outside with foil for a water bath.
- Prepare Cheesecake Batter: Melt cream cheese, butter, and milk over simmering water. Whisk in mango purée. Cool slightly, then mix in sifted flour, cornstarch, salt, and egg yolks.
- Whip Egg Whites: Beat egg whites with cream of tartar and sugar until soft peaks form. Gently fold into the batter.
- Bake: Pour batter into the pan, place in a larger dish with water, and bake for 60–70 minutes until set.
- Cool and Serve: Let the cake sit in the turned-off oven, then cool, refrigerate, and garnish with mango and powdered sugar before serving.
Notes
- For a stronger mango flavor, adjust purée and milk proportions.
- Avoid overmixing the meringue for a light texture.
- Store cheesecake in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
