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Recipe Detail Page
Mango Cheesecake with Vanilla Cream
Spring 2023
This silky-smooth cheesecake is baked on a spicy gingersnap crust and topped with rich vanilla whipped cream, perfectly ripe mango and toasted coconut. For the best texture, bring your ingredients to room temperature, and while this recipe calls for honey-sweet Ataulfo mangoes, any variety will do, as long as they’re perfectly ripe.
Serves 6 to 8
CRUST
2 packages (each 150 g) Swedish-style gingersnap cookies
2 tsp (10 mL) granulated sugar
1/4 cup (60 mL) unsalted butter, melted, plus more for buttering pan
FILLING
1 cup (250 mL) diced ripe Ataulfo mango, approx. 2 medium mangoes (235 g each), at room temperature
3/4 cup (175 mL) granulated sugar
2 blocks (each 250 g) Original Philadelphia cream cheese, quartered, at room temperature
Seeds from 1/2 vanilla bean
3 large eggs, at room temperature
ASSEMBLY
1 1/4 cups (310 mL) whipping cream
1 tsp (5 mL) granulated sugar
Seeds from 1/2 vanilla bean
1 ripe Ataulfo mango, peeled, thinly sliced
1/4 cup (60 mL) flaked coconut, lightly toasted
1. Position racks in centre and bottom third of oven. Preheat to 325°F (163°C). Lightly butter base of an 8-inch (20-cm) round smooth-based springform pan. Line bottom with parchment and set aside.
2. For the crust, whirl gingersnaps in bowl of a food processor until fine crumbs form (you should have about 2 cups/500 mL). Add sugar and pulse to combine. Add melted butter and pulse until mixture resembles wet sand. Transfer to prepared pan. Using a flat measuring cup, very firmly press crumbs into the bottom and 2 inches (5 cm) up the sides of the pan. Bake in centre of oven until set, about 15 minutes. Transfer to a rack. Cool while you make filling.
3. For the filling, boil a full kettle of water. Add mango and sugar to a clean bowl of a food processor and whirl, scraping down sides if needed, until completely smooth, about 1 minute. Add cream cheese and vanilla seeds (saving pod for another use). Continue processing until mixture is smooth and fully combined. Scrape down sides, then add eggs. Pulse a few times just until combined (do not over-mix). Scrape filling into prepared crust; smooth top.
4. Set a roasting pan or large casserole dish in the bottom third of oven. Fill with boiling water, about 3/4 inch (2 cm) deep. Set cheesecake on centre rack of oven and bake until edges are set but centre lightly wobbles when shaken, 45 to 50 minutes. Remove from oven and let cool on a rack for 1 hour, then chill in refrigerator at least 3 hours or overnight.
5. To finish, release the springform pan. Gently run an offset spatula under the bottom to loosen, then transfer cheesecake to a cake stand, removing parchment if desired. In a large bowl, whisk cream with sugar and vanilla seeds until soft peaks form. Spoon over cheesecake. Top with mango slices and coconut. Serve immediately.
Serves 6 to 8
