Equipment
* optional
Ingredients
Mango Reduction
- 400 g fresh ripe mango flesh, diced
Cheesecake Base
- 600 g cream cheese, room temperature
- 200 g granulated sugar
- 4 eggs, large, room temperature
- 2 egg yolks, room temperature
- 280 ml heavy cream
- 25 g all-purpose flour
- 10 ml lemon juice
- 5 ml vanilla extract
- 3 g salt
Nutrition (per serving)
Method
Preheat your oven to 240°C (465°F). Position the rack in the middle of the oven.
Prepare the springform pan by lining it with two large sheets of parchment paper. Crumple the paper first, then press it into the pan, ensuring it extends at least 5cm (2 inches) above the rim. Pleats and folds are desired.
Puree the mango flesh until smooth. Transfer to a saucepan and simmer over medium heat, stirring frequently, until reduced by half (you should have about 200g/200ml). Allow to cool completely.
In the food processor, combine the room-temperature cream cheese and sugar. Pulse until completely smooth and creamy, scraping down the sides to remove lumps.
Add the whole eggs and extra yolks one at a time while the machine runs on low speed (or pulse), ensuring each is incorporated before adding the next.
Pour in the cooled mango reduction, heavy cream, lemon juice, vanilla, and salt. Process until combined.
Sift the flour over the batter. Pulse 2-3 times just to incorporate. Do not overmix.
Pour the batter into the prepared pan. Bake for 30-35 minutes. The top should be dark brown (bordering on black in spots) and the center should still be very jiggly, like unset gelatin.
Remove from the oven. Let cool in the pan at room temperature until fully set (about 2-3 hours), then refrigerate for at least 3-4 hours before slicing.
Chef's Notes
- Temperature is critical: All dairy ingredients must be at room temperature before mixing to prevent lumps.
- The mango reduction step is mandatory. Using raw puree adds too much water, which prevents the cheesecake from setting properly.
- Do not be afraid of the dark color. The 'burnt' flavor creates a caramel bitterness that counteracts the richness of the cream and the sweetness of the mango.
- Serve with a pinch of flaky sea salt on top to pop the flavors.
- For the cleanest slices, dip a sharp knife in hot water and wipe dry between every cut.
Storage
Refrigerator: 4 days — Keep loosely covered to maintain the texture of the burnt top.
