Best 6 Mango Cheesecake With Sweet Ginger Crust Recipes
Indulge your sweet tooth with a tantalizing culinary creation that marries the vibrant flavors of mango and ginger. This Mango Cheesecake with Sweet Ginger Crust is a symphony of textures and tastes, featuring a creamy, velvety cheesecake filling nestled atop a delectable ginger-infused crust. The vibrant mango lends its tropical essence, while the sweet ginger crust adds a touch of warmth and spice. Prepare to embark on a delightful journey as we unveil the secrets behind crafting this delectable dessert, ensuring you impress your friends and family with a dessert that is both visually stunning and irresistibly delicious.
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MANGO CHEESECAKE WITH SWEET GINGER CRUST
An exotic flair to a very traditional dessert. The sweet, fragrant flavor of mango perfectly complements the bold, rich ginger crust. A unique dish that is sure to be remembered and requested again!
Provided by SwtToothPriya
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
- Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
- Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
- Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
- Bake in the preheated oven until set, 55 to 65 minutes.
- Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 33.9 g, Cholesterol 120.8 mg, Fat 28.2 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 16.4 g, Sodium 239.9 mg, Sugar 25.9 g
NO-BAKE PASSION FRUIT AND MANGO CHEESECAKE
This is a creamy dessert with the perfect balance between tangy and sweet. Serve as is, or with sliced mango.
Provided by mapachula
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
- Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
- Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 44.3 g, Cholesterol 62.9 mg, Fat 25.5 g, Fiber 0.5 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 333.5 mg, Sugar 35.4 g
MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
MANGO CHEESECAKE
For the sweetest flavor, choose ripe mangoes.
Provided by Allrecipes Member
Time 9h52m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Crust Directions: COMBINE graham cracker crumbs, SPLENDA® Sugar Blend for Baking, and butter, mixing well. Firmly press crumb mixture in bottom and 1-inch up the side of a 9-inch spring form pan. Bake for 12 minutes. Cool on a wire rack.
- Filling Directions: COMBINE mango and 2 tablespoons of SPLENDA® Sugar Blend for Baking in a blender or food processor; process until smooth. Set aside.
- Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add SPLENDA® Sugar Blend for Baking and almond extract. Add eggs, one at a time, beating just until blended after each addition (do not over beat). Add mango puree and beat just until blended. Pour mixture into prepared crust.
- Bake for 1 hour and 20 minutes or until center is almost set. Remove from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan. Garnish with mango, kiwi, and strawberry slices.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 37.6 g, Cholesterol 107.4 mg, Fat 18 g, Fiber 1.2 g, Protein 9.2 g, SaturatedFat 10.2 g, Sodium 292.3 mg, Sugar 27.8 g
MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Lime Mango Pineapple Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
- Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
- Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.
MANGO CHEESECAKE WITH SWEET GINGER CRUST
An exotic flair to a very traditional dessert. The sweet, fragrant flavor of mango perfectly complements the bold, rich ginger crust. A unique dish that is sure to be remembered and requested again!
Provided by SwtToothPriya
Categories Cheesecake
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
- Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
- Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
- Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
- Bake in the preheated oven until set, 55 to 65 minutes.
- Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 33.9 g, Cholesterol 120.8 mg, Fat 28.2 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 16.4 g, Sodium 239.9 mg, Sugar 25.9 g
Tips for Making the Best Mango Cheesecake with a Sweet Ginger Crust:
- Use fresh mangoes. Fresh mangoes have the best flavor and texture for this cheesecake, but you can also use frozen mangoes in a pinch. If using frozen mangoes, thaw them completely and drain off any excess liquid before using.
- Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
- Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
- Serve the cheesecake with fresh mango slices or mango sauce.
Conclusion:
Mango cheesecake with a sweet ginger crust is a delicious and refreshing dessert that is perfect for any occasion. The combination of sweet mangoes, creamy cheesecake, and a crunchy ginger crust is simply irresistible. With a little bit of planning and effort, you can make this cheesecake at home and impress your friends and family.
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