The sweet creamy pane of the mango cheese cake kept firmly on the cake cutter. The crispy, butter -like Graham -Cracker crust remained together. I enjoyed a fork of this fruity Filipino cheese cake. It was great.
Papa always said: “The best and sweetest mangoes are those who tray.” I wish I could once again harvest a fresh mango, mature by Baum, as I was used to when we were children in the Philippines. My late father was the authority for agriculture and products. He was a pioneering work in the farm to return methods in the rural city, in which I grew up as a regular lifestyle in the Philippines. That’s how my parents raised us.
Mangos, the national fruits of the Philippines, we have had trees in our farm and our farm in front of me for generations. Nobody else knew the fruit as Papa did. I miss his memories of harvesting a good one, how to store them, how to cut it. These were the little things that I took a matter of course as a child, but how a permanent impression remained in my subconscious, submitted under “Mangos: good to know”.
My late father’s birthday was last week. I thought of him when I arranged the fresh tires golden mangoes in my fruit bowl at the dining table. I held up a large giant Atachfo Mango, sniffed his fragrance, felt his gentle ripeness and I knew that this would be excellent in a cheesecake.
Why you will love it
My basic cheesecake recipe is a simple one-piece cream cheese preparation that I had developed a long time ago-more out of despair because I no longer had any ingredients and decided that the short list performed well.
I mixed a fresh pureed mango and let the fresh slices crowned on the baked cheesecake. The result was mango marvelous. If dad were still with us today, I would have liked to do it for him on his birthday. But in his absence I will live in the present and take the mango memories of everything he taught me about my favorite fruit: the mango.
Main ingredients
Graham Cracker Crumbs – for the crust
Corny cheese -you only need an 8 -unca pack
Eggs only 3 are needed
Sauer cream – half a cup of cheesecake binds
Mango juice – freshly pureed or preserved
Fresh ripening mangoes – Atacto varieties are the best for this recipe; Or use frozen ripe mangoes from the supermarket freezer
Butter – preferably unsalted
Granulated sugar – you need it for the cake crust, for the filling and the syrup.
The process
Start putting together the ingredients of the Graham Cracker Crust Crust and pressing them with a fork on the bottom of a cake plate. Then cool the crust for a total of 25 minutes.
Prepare the filling by mixing together with a blend mixer with cream cheese, eggs, sour cream and mango puree. This is then poured into the crust and baked for about 40 minutes.
As soon as the cheesecake is finished and cooled, arrange fresh mango slabs over it. Refrigerators for a few hours. Cut the slices and serve for dessert.
How to serve it
Serve chilled slices of this mango cheese cake as a dessert or as a snack. On some days you can indulge and serve with one or two iron ice cream, frozen yogurt or sorbet.
*TIP : For another mango dessert recipe you will find my no-bake, 4-ingredients Mango float dessert To Simply recipes. Click here.
Mango cheesecake
This is an easy-to-bake, classic mango cheesecake recipe with fresh, golden atacto mangos, cream cheese and eggs on a bed made of Graham Cracker crust. Filipinos love cheesecake and mangoes are the national fruits of the country. So why not combine these lavish ingredients and make a delicious mango cheesecake? This is the perfect chilled dessert for a warm summer day, for the family weekend or every day when a cheesecake has seasoned with tropical mangoes. This is a recipe by Elizabeth Ann Quirino for entertainmentscroll.com.
Portions: 4 People
Calories: 395Kcal
For the cake crust:
- 1 1/3 Cup Graham Crackers Crumbs
- 3/4 cup granulated sugar
- 6 tablespoon melted butter, unsalted
For the mango cake filling:
- 1 Pack (8 ounces) Cream cheese, soft at room temperature
- 3 quite Egg
- 1/2 cup sour cream
- 1/2 cup Fresh mango puree from a fully mature Atacto variety; Or use mango juice in canned goods.
- 1/2 cup granulated sugar
For topping:
- 1 quite Full of Ataulfo-Mango, displayed, cut into stripes
For the mangos syrup (optional)
- 1/2 cup Mango juice, fresh puree or doses like Gina
- 1/2 cup granulated sugar
Prepare the cake crust:
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Combine the Graham Cracker crumbs, sugar and butter in a large mixing bowl.Use a fork to press the crumbs firmly on the bottom of the cake plate.Cool for 20 minutes.Heat the oven at 350 f degree.Bake the crust for 15 minutes. When you’re done, take the oven and let yourself be taken aside for cooling while the filling is prepared.
To prepare the mango fulfillment:
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Combine and mix the cream cheese, eggs, sour cream, sugar and mango puree at medium speed and mix with a mixer of cakes.Mix about 5 to 6 minutes to smooth.Pour the filling into the prepared Graham Cracker Crumb Crust.
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Preheat the oven at 325 F.Bake the mango cheesecake for 40 to 45 minutes.Test Donness by using a toothpick to test the middle of the cheese cake. When toothpick gets out clean, the cheesecake is ready.Remove the cheesecake from the oven. Cool on the counter for about 40 minutes until it doesn’t feel anymore.
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Assign the mango slices on the baked cheesecake for a decorative look.Cool the cheesecake, which is covered with plastic film and foil, for 6 hours or up to overnight to consolidate it.Serve the cheesecake chilled.If desired, cook the mangos syrup and pour on the fruit slices and cheesecake just before serving.
To make the mangos syrup:
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Combine half a cup of sugar and mango puree in a small saucepan until it becomes thick.Take off the stove and let it cool on the counter.If you are ready to serve the cheesecake, pour the syrup onto the mango that has been cut. Cut the cheesecake and serve.
Keep cheesecake:
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In the fridge: Cover with plastic film and film and hold in the fridge. This is good in the fridge for up to 7 days.In the freezer: You can bake this cheesecake ahead or keep remains that are wrapped in plastic film and film in the freezer. This can remain up to 1 month.
Koch’s comments:
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If you want a variety of fruits, you can add to cut berries – such as strawberries, blueberries and raspberries next to the mango slices.
Portion: 100Gram | Calories: 395Kcal | Carbohydrates: 88G | Protein: 1G | Fat: 6G | Saturated fat: 3G | Polyunes unsaturated fat: 0.2G | Monoons unsaturated fat: 1G | Cholesterol: 20mg | Sodium: 11mg | Potassium: 39mg | Sugar: 88G | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.1mg
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