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Mango Habanero Cheesecake Recipe


For Puree:
  • 2 ripe mangoes, diced
  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 1/2 a habanero pepper, seeds removed and finely chopped
For Crust:
  • 1 1/3 cups graham cracker crumbs
  • 1/2 stick butter, melted
For Filling:
  • 2 1/2 cups cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon custard powder (Substitution - 1 tablespoons cornstarch, 1 teaspoon vanilla extract & 1 extra teaspoon granulated sugar)
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 2/3 cup sour cream
Mango Habanero Cheesecake Recipe


Make Puree:
  1. Combine all the ingredients in a small saucepan and bring to a slow boil. Reduce heat to low and simmer until the mangoes are tender, about 10 minutes.
  2. Puree the mixture in a blender until very smooth. Set aside to cool at room temperature.
  3. Make Crust:
  4. Preheat the oven to 350 degrees.
  5. Wrap the bottom of a 10-inch springform pan with plastic wrap and then tightly with aluminum foil. Set aside.
  6. In a food processor, pulse graham crackers with melted butter and pulse until evenly moistened. Press crumbs into the bottom of prepared pan in an even layer. Put crust into the freezer.
Make Filling:
  1. Place a tea kettle filled with water on stovetop and bring to a boil while preparing the filling.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until fluffy on medium speed. Add sugar and custard powder, beating to incorporate.
  3. Beat in the whole eggs on medium speed and then the yolks. Add the sour cream and beat just until incorporated and batter is smooth.
  4. Remove crust from freezer and place in a roasting pan. Pour the cheesecake batter into prepared crust and dollop about 1/2 cup mango puree over top. If you have mango puree leftover, discard or reserve for serving with the cheesecake. Gently drag the tip of a butter knife through dollops to swirl a bit.
  5. Fill the roasting pan with boiled water half way up the springform pan. Bake in preheated oven for 45 minutes to 1 hour until cheesecake has set and jiggles only slightly.
  6. Remove cheesecake from oven. Unwrap pan then place pan on cooling rack. Do not remove sides of pan. Cool on rack to room temperature then refrigerate overnight covered with plastic wrap.
  7. When ready to serve, set at room temperature about 30 minutes to lose its chill then remove sides of springform pan and serve.

Mango Habanero Cheesecake Recipe Mango Habanero Cheesecake Recipe Reviewed by kuji hara on 3:25 AM Rating: 5

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