Description
This Mango Japanese Cheesecake is a light and fluffy twist on the classic cheesecake, incorporating fresh mango puree for a tropical flavor. It features a smooth, airy texture achieved by folding whipped egg whites into a creamy mango-infused batter. Baked gently to a golden finish, this dessert is perfect for warm-weather gatherings or any occasion that calls for a delicate, fruit-flavored treat.
Ingredients
Scale
Cheesecake Base
- 200g cream cheese, softened
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 70g cake flour
- 30g cornstarch
- 1/4 teaspoon salt
Fruit Puree
- 2 ripe mangoes, pureed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to ensure the cheesecake does not stick during baking.
- Puree Mangoes: Using a blender or food processor, puree the ripe mangoes until smooth. Set the mango puree aside for later use.
- Melt Dairy Ingredients: In a double boiler, gently melt together the cream cheese, unsalted butter, and whole milk until the mixture is smooth. Allow it to cool slightly to prevent cooking the eggs in the next step.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and fluffy. Stir in the vanilla extract, the cooled cream cheese mixture, and the mango puree, blending well to combine all ingredients evenly.
- Add Dry Ingredients: Sift together the cake flour, cornstarch, and salt to remove lumps. Gently fold these dry ingredients into the mango batter, mixing just until combined to maintain a light texture.
- Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. This step is crucial for the cake’s airy texture.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the mango batter, taking care not to deflate the mixture. This will ensure the cheesecake remains light and fluffy.
- Bake: Pour the completed batter into the prepared cake pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 60-70 minutes or until the cheesecake turns golden and is set in the center.
- Cool and Chill: Allow the cheesecake to cool in the oven with the door slightly open for about 10 minutes to prevent cracking. Then refrigerate the cheesecake for several hours or overnight to fully set and develop flavor before serving.
Notes
- Ensure egg whites are whipped to stiff peaks for the signature light texture of Japanese cheesecake.
- Line the pan thoroughly to make removal easier and prevent sticking.
- Baking at a lower temperature helps achieve the delicate, fluffy texture.
- Cooling the cheesecake gradually reduces the chance of cracks.
- Refrigerating overnight improves the flavor and texture.
