Mango Ripple and White Choc Cheesecake
Welcome to my kitchen, where we're about to embark on a delightful culinary adventure. Today, I'm excited to share with you a recipe that's sure to impress your friends and family: Mango Ripple and White Chocolate Cheesecake.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Food processor or rolling pin (for crushing graham crackers)
- Whisk
- Saucepan (for melting white chocolate)
- Parchment paper
- Aluminum foil
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 6 oz white chocolate, melted
- 1 1/2 cups fresh mango puree (about 2 ripe mangoes)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Additional mango slices for garnish (optional)
Instructions
- Start by preheating your oven to 325°F (160°C). Meanwhile, wrap the outside of the springform pan with aluminum foil to prevent any water from leaking in.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. You can use the bottom of a glass or a flat spatula to help with this.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a separate mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is where an electric mixer comes in handy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Melt the white chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between until smooth.
- Gently fold the melted white chocolate into the cream cheese mixture until fully incorporated.
- In a saucepan, heat the mango puree and sugar over low heat, stirring until the sugar dissolves and the mixture thickens slightly.
- Allow the mango mixture to cool to room temperature.
- Pour half of the cheesecake filling over the graham cracker crust in the springform pan.
- Drizzle half of the mango puree over the cheesecake filling.
- Repeat with the remaining cheesecake filling and mango puree, creating a beautiful ripple effect.
- Use a toothpick or skewer to create swirls in the mango and cheesecake layers for a decorative touch.
- Place the springform pan in a larger pan and add hot water to the larger pan, creating a water bath. This helps prevent cracking in the cheesecake.
- Bake the cheesecake in the preheated oven for about 60-70 minutes or until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool in the oven for one hour with the door slightly ajar.
- Remove the cheesecake from the oven, run a knife around the edge of the pan to loosen it, and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the chilled cheesecake.
- Optionally, garnish with additional mango slices for a delightful finishing touch.
- Slice your Mango Ripple and White Chocolate Cheesecake into portions, serve, and watch the smiles on your guests' faces as they savor each bite.
Notes
In conclusion, Mango Ripple and White Chocolate Cheesecake is a dessert that's bound to steal the spotlight at any gathering. The combination of tropical mango, rich white chocolate, and creamy cheesecake is simply irresistible. Whether you're a seasoned baker or a novice in the kitchen, this recipe is approachable and rewarding. So, give it a try, and watch the smiles on your loved ones' faces as they savor every delightful bite. Don't forget to share this recipe with your friends and family and subscribe to our blog for more culinary inspiration.