Mango Raspberry Cheesecake
Super smooth, silky, creamy, and sinfully delicious Mango Raspberry Cheesecake is a perfect balance of sweet and tangy. It's like summer on a plate!
Equipment
- Measuring cups and spoons
- Food weighing scale optional
- Mixing bowl
- Stand mixer or hand mixer
- 9 inch springform pan
- parchment paper
- Aluminum foil
- Roasting pan or a pan bigger than the springform pan for water bath
- Spatula
- Skewer or toothpick
Ingredients
For the Crust
- 130 gm Graham Crackers
- 130 gm Parle G Biscuit
- 7 tablespoon Unsalted butter
Filling for the Cheesecake
- 390 gm Mango pulp
- 130 gm Raspberry pulp
- 600 gm Cream cheese
- 200 gm Sour cream
- 200 gm White chocolate chips
- 150 gm Granulated sugar
- 3 Eggs
- 15 gm Cornstarch
- 1 teaspoon Mango extract
- ¼ teaspoon Salt
Instructions
Make compote for Cheesecake
- To make mango compote you can either take 2 mangoes and cut them and make the puree in a blender and strain it. Or you can use pulp directly from a tin. Either of them works for the recipe.
- Take a pan and set it on medium heat. Pour the 360 gm mango pulp into the pan and cook it by stirring using a spatula.
- Keep cooking till it thickens a little and reduces to either ⅔rd or ¾th of the original quantity. Transfer the cooked mango compote to another bowl and set it aside to cool.
- For the raspberry compote add the washed raspberries to a mixer/grinder and grind them to a smooth puree.
- Pour the puree into a sieve and strain to it remove the seeds from the pulp.
- Set a pan on medium heat and pour the 130 gm strained raspberry puree or pulp into the pan.
- Keep cooking the puree until it thickens and the moisture is reduced. Transfer the raspberry compote to a bowl to cool down and set it aside for later.
Make crust for the Mango Raspberry Cheesecake
- Preheat the oven to 350F.
- Take a 9-inch springform pan and grease it properly with some butter.
- Line the pan base with parchment paper and then lock the pan base into the frame of the springform pan. Now cut the excess parchment paper but leave at least ¼th inch extra around it. We will later tuck it to the top.
- Grind the 130 gm Graham Crackers and 130 gm Parle G biscuits to a powder consistency. Transfer it to a mixing bowl.
- Pour 7 tablespoon melted butter over the ground crackers and mix it all together using a spoon or a spatula so that everything is perfectly mixed.
- Pour the mixture into the springform pan that you had prepared earlier. Using a flat bottom glass or bowl start pressing the mixture to the bottom of the pan. If the mixture is sticking to the glass/bowl while pressing put a small parchment layer in between the crust and glass while pressing.
- Place the pan in the preheated oven and bake it for 10 minutes.
- Get the pan out and let it cool down to room temperature.
- Set the oven to preheat at 320F. Keep a pot with 3 to 4 cups of water to boil, we will need this for the water bath for baking the cheesecake.
- Measure all the ingredients and keep them ready so that the mixing process goes smoothly.
- Once the pan has cooled down, take silver foil and cover the base and sides of the pan with it. Cover it in such a way that no water can seep through any gaps. This is critical to get a nice crust for the cheesecake.
- Keep a tray bigger than the baking pan ready that is at least an inch deep. This pan is needed for the water bath. Place the pan with baked crust in the bigger pan and set it aside for later.
- Place a pot filled with 3 to 4 cups of water on medium heat. let the water heat up till we make the cheesecake filling. We will need this water for the water bath while baking the cake.
Make the filling for the Cheesecake
- Take a pot and fill it ⅔ with water and set it on medium heat. Once the water heats up, take 200 gm of white chocolate chips in a glass bowl and place them on the pot with hot water. Using a spatula keep stringing the chocolate chips till all of them melt and become smooth and liquid.
- Set the melted white chocolate aside to cool a little.
- Take a big mixing bowl to make the filling or a bowl for a stand mixer.
- Add 200 gm of cream cheese and beat it over medium speed for 3 to 4 minutes till it becomes light and fluffy. Scrape down the sides in between while beating.
- Add 150 gm sugar to the whipped cream cheese and mix it for a couple of minutes till well combined.
- Scrape down the sides and add 200 gm of sour cream to the mixing bowl. Beat the mixture for another minute or until well combined.
- Add the previously melted white chocolate to the batter and beat it till just combined.
- Now add half the reduced mango puree (125 gm) to the bowl, followed by ¼ teaspoon salt, 1 teaspoon mango extract, and 15 gm cornstarch. Beat/ mix until everything is well combined. Do not overbeat/mix the batter.
- Finally, add 3 eggs one egg at a time to the batter and beat at a slow speed until all is combined. After adding eggs do not over-mix the batter.
- Pour half the batter into the baking pan and spread it evenly with a spoon or spatula.
- Using a small spoon add small dollops of mango compote and raspberry compote it the batter. Using a toothpick make swirls of the compote in the batter so that the flavors are not just concentrated in one place.
- Now using a ladle or measuring cup slowly pour the remaining batter into the pan. If you pour all the remaining batter directly into the pan then it will displace the compote to the side and none left in the center. So in order to have even flavoring all over it is important to add the batter in small batches all around the pan. finally, flatten the top if it is uneven using a spatula.
- On the top follow a similar pattern of mango and raspberry compote and make swirls to spread the compote and create a beautiful design on top.
- Place the pan in the preheated oven to bake. Fill the outer bigger pan with the boiled water for the water bath. Fill almost half the pan with water. Shut the oven door and bake the cheesecake for an hour.
- After 1 hour shut off the oven heat and let the cheesecake sit in the oven for the next 1 hour or 1 hour 15 minutes. Do not open the oven door before an hour.
- Get the cheesecake out of the oven and get it out of the water bath, remove the foil and let the Mango Raspberry Cheesecake cool down to room temperature.
- Once the cheesecake has cooled down completely. Cover the top of the cake pan with cling wrap and refrigerate the cheesecake for 5 to 6 hours or overnight.
- Get the cake out of the refrigerator and run a spatula along the end of the Mango Raspberry Cheesecake to release it from the sides.
- After removing the ring of the springform pan take a spatula and run it between the crust and the parchment paper. Using a cake lifter or a large spatula slide the cheesecake onto the cake board or serving surface.
- You can decorate the cake with some mango pieces and raspberries or with whipped cream.
- Serve it chilled and enjoy the smooth, creamy, and absolutely delicious Mango Raspberry Cheesecake.
Notes
- Always use a full-fat block of cream cheese.
- Do not overbeat the batter.
- Use all the ingredients at room temperature for the best results.
- Never skip the water bath method.
- While covering the pan with foil be careful to not have any gaps or the water will seep in and make the crust soggy.
- I sometimes cover the gaps in the foil with heat-resistant tape to prevent water from seeping in.
- Do not ever open the oven immediately after turning off the heat. Let the cheesecake cool down in the oven for at least an hour to avoid cracks.
- Clean the knife after each cut to get a perfectly cut cheesecake piece.
Tried this recipe?Let us know how it was!