Mango cheesecake with passionfruit sauce: creamy goodness you won't soon forget

While many assume cheesecake originated in NYC, it dates back to over 4,000 years ago around 5 BC. It was first found in ancient Greece on the island of Samos. Recipe below.

Mango cheesecake (AI)Photo byDa Vinci AI App / Colorado Martini

Most of us are familiar with a NY-style cheesecake. A classic NY-style cheesecake is served with just the cake. There is no fruit, chocolate, or caramel. Arnold Reuben, credited for the Reuben Sandwich, is also credited for creating the New York-style cheesecake in the early 1900s. The city was in love with their dessert, it was soon found in several restaurants around the city.

Regions around the world have their own take the creamy dessert. The Italians use ricotta cheese. The Greeks use mizithra or feta. Germans prefer cottage cheese. The Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies, and even tofu cheesecake is found. Delectable mango cheesecake is a Caribbean twist on the classic dessert.

I first indulged in my first mango cheesecake at a Peruvian restaurant in the United States. It was the creamiest cheesecake I had ever had. I soon had to figure out how to make it on my own. Below is the recipe I came up with.

For Crust

• 1½ cups graham crackers, regular or gluten-free (about 7.5 oz box) or 20 vanilla wafer cookies (gluten-free or regular)
• 1 tablespoon dark brown sugar
• ¼ cup real butter, softened
• 1 tablespoon real butter, soften for the bottom of the pan

Mango cheesecakePhoto byColorado Martini

For Filling

• 2-3 large mangoes, peeled & diced (approximately 2 cups puree). Use frozen if you cannot find fresh (defrosted)
• ½ cup passion fruit juice
• 32-ounce cream cheese, at room temperature (4-8-ounce packets)
• 1 ¾ cups sugar
• 3 large eggs, at room temperature
• 2 egg yolks, at room temperature
• 1 tablespoon cornstarch
• 1 teaspoon finely grated lime zest
• Whipped cream (optional)

Passion fruit juicePhoto byColorado Martini

Mango passionfruit sauce

• ½ cup passion fruit juice
• ¼ to ½ cup fresh mango puree leftover from filling (about 1/2 a mango)
• ¼ cup sugar
• 1 teaspoon fresh lime juice

Equipment

• 9-inch springform pan
• Blender or large large plastic bag/rolling pin

Cheesecake in a springform pan.Photo byColorado Martini

Crust Instructions

1. Preheat your oven to 375°F.
2. Place graham crackers or cookies into a blender or sealed plastic bag. If using a bag, crush the crackers/cookies using a large rolling pin. Roll over the bag until you have fine crumbles. If using a blender, crush until a fine crumb.
3. Pour crumbs into a bowl. Add sugar and melted butter to the crumbs. Mix well.
4. Add crumb mixture to the bottom of a 9-inch springform pan. Using the bottom of a smooth bottom cup (like a measuring cup), press crumbs into the bottom of the pan or use your fingers.
5. Bake crust for 8-10 minutes, until lightly golden. Set aside to cool.

Filling Instructions

1. Using a blender, puree mangos until smooth. Set aside.
2. In a large bowl, whisk together cream cheese and sugar until smooth.
3. Add the eggs and egg yolk one at a time until combined.
4. Mix in 2 cups of mango puree, cornstarch, and lime zest until combined. Set the rest of the mango aside for the sauce.
5. Pour cheesecake filling into the cooled crust. Lower oven's heat to 325°F.
6. Cheesecake batter is basically a custard. Like custard, you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Which bakes the cake moderately to prevent darkening, curdling, or cracking. A water bath will keep the oven humid. This will in turn keep the outer edge of the cheesecake from baking faster than the center. which causes the cake to puff up, sink, and crack. Allowing the batter to set without curdling.
7. Water bath: Wrap the outside of the springform pan (cheesecake pan) in a double layer of wide foil or one sheet of wide heavy-duty grilling foil. Do not cover the batter. Cover the underside while extending the foil to the top of the pan. This will protect against water leaking in. Set the wrapped pan in a large roasting pan. Then pour hot water into the roasting pan. Fill to a depth of about 2 inches or about halfway up the sides of the cheesecake pan. Carefully transfer to a preheated oven.
8. Bake for 1 to 1½ hours. Insert a knife into the center to verify that the cake is solid but still creamy and that the center jiggles when the cake is shaken a bit. If your cake is not done and it begins to brown on top, put a layer of foil on top of the pan.
9. Turn off the oven. Keep the cake in the oven while the oven and cake cool. This will help it cook the center more.
10. Remove from oven and cool cheesecake completely. Then refrigerate overnight.
11. When serving, pour some Mango passionfruit sauce over the top of a piece and serve. Or, you can pour the sauce on the plate and place a serving on top of the sauce. Decorate with whipped cream if you desire.

Mango Passionfruit Sauce Instructions

1. In a saucepan, whisk together the rest of the mango puree, passionfruit juice, sugar, and lime juice.
2. Over medium heat, bring the sauce to a boil. Let boil for about a minute. Then remove from heat.
3. Let the sauce cool, then it can be put in a glass container and stored in the refrigerator until you are ready to serve the cheesecake.
4. When serving the cheesecake. Spoon 1-2 tablespoons of the sauce over a cut piece of cheesecake.

Mango cheesecakePhoto byColorado Martini

Do you have any suggestions for ingredients? How do you make this recipe? Kindly let us know in the comments.

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