Oh My God this cheesecake is delicious! Mango Cheesecake with Macadamia Nut Crust – A tasty spin on regular cheesecake. And this baby didn’t crack, and didn’t dry out! It turned out great because of all of the tips I learned that are below. Check them out so that you can make a restaurant style cheesecake too!
Before we start, let me make an announcement – This is an ode to my second home – Hawaii! This creamy and velvety cheesecake became a tropical delight as it was made with mango puree to give it a hint of mango flavor. And to top it off, I made a buttery macadamia nut graham cracker crust. (I was scared I wouldn’t have enough crust as I made it because I couldn’t stop eating the crust mixture.) This homemade graham cracker crust is so buttery and has a crunch to it from the macadamia nuts. Plus I made a mango drizzle for the cake so that you have a sweet garnish to combine with the tart of the cheesecake.
This delicious idea came from a recipe I found on the back of my sugar bag…. After making this cheesecake a few times, I made some adjustments, and here we are!
And Guess what? This is the second time around in my life I have ever made cheesecake! The first time I don’t know what the hell happened! That cake was…… I’m not even going to go into details. But when I made these mango cheesecakes, it was a great success. With just a little research and tweaking a recipe I found on my sugar bag, this is what I discovered to help make a great cheesecake:
- Don’t over mix the batter after adding the eggs. (This prevents incorporating air into the cake so that you get the right density.)
- Make sure to use ingredients that are at room temperature because this ensures that the ingredients will blend well together (preventing over mixing).
- Use a spring form cake pan. (I have a picture of the cake pan below.)
- Wrap the outside of the pan with foil to catch any cake mixture that may spill out during the cooking process.
- Cook the cake at a low temperature. (This prevents drying out the cake.)
- Use a water bath while baking the cake, as this helps to keep the cake moist and to prevent the cake from cracking. (Water Bath – This is an oven safe container filled with water, then placed in the oven while the cake cooks. Take a look at my picture below to see what I am talking about…)
- Let the cake sit in the oven with the oven door cracked after the cake cooks. (This allows the cake to cool down slowly because a rapid change in temperature will cause the cake to crack.)
- Refrigerate the cake for at least 4 to 8 hours before serving. (This allows the cake to settle to give it the “cheesecake consistency”.)
Here are some of the pictures from the process to help guide you…
I will never buy store bought cheesecake again. Hopefully…… 🙂
Until Next Time…….
And Thank You For Being A Friend!!!!!
- 1 and 1/2 cups graham cracker crumbs
- 7 tablespoons melted unsalted butter
- 2 tablespoons sugar (I used pure cane sugar)
- 1/4 cup macadamia nuts (roughly chopped)
- 32 ounces cream cheese
- 1 cup sugar (I used pure cane sugar)
- 2 teaspoons pure vanilla extract
- 2 cups diced ripe mango
- 4 eggs
- Mango Glaze:
- 2 cups diced mango
- 2 and 1/2 tablespoons sugar (I used pure cane sugar)
- Juice of one Lime
- To Make The Crust:
- Preheat oven to 325 degrees.
- Spray the inside of a 9 inch Spring Form Pan with baking spray, making sure to spray the pan evenly. Wrap the outside (bottom part) of the cake pan with foil to prevent any leaking of the cheesecake filling in the oven while it cooks.
- Mix the graham crackers, butter, sugar, and macadamia nuts together.
- Press the graham cracker mixture into the greased pan.
- Bake the pie crust for 15 minutes.
- Let the pie crust cool completely before adding the cheesecake filling.
- Making The Filling:
- While the crust cools, make the filling and create your water bath.
- Fill an oven safe container half way with water. (I used a glass casserole pan.) And place this container on the top cooking rack in your preheated oven. This will keep the cheesecake moist while it cooks, and will keep the cake from cracking & drying out.
- Place the mango in a blender or food processor and blend the mango until they are smooth and creamy. (I used my nutri bullet blender - it's in the picture above)
- In a mixer, mix your cream cheese until it's smooth for about 45 seconds. Scrap the sides of the mixing bowl to make sure that you get all of the cream cheese blended, and blend for another 30 seconds.
- Next add the sugar, vanilla, and mango puree to the cream cheese. Blend for about another 45 seconds. Scrap the sides and both of the mixing bowl with a rubber spatula to make sure you are getting all of the mixture blended together.
- Now add one egg at a time. Only mix the ingredients for a few seconds after each egg. This keeps from over mixing & messing up the batter.
- After adding the eggs, pour the filling into cooking pan.
- Place the cake on the second cooking rack in the preheated oven.
- Cook for 1 hour and 20 minutes.
- Once you have cooked the cheesecake, the cake will have a jiggly center, which is okay. At this time, turn the oven off and crack the oven door. Let the cake cool in to the oven like this until the cake has completely cooled, at least for an hour or so.
- After the cake has cooled, wrap the cake in foil or plastic wrap, and refrigerate the cake for about 8 hours to help the cake to firm up. (I usually leave my cheesecake in the refrigerator overnight).
- When ready to serve the cake, carefully remove the cake from the pan.
- Making The Glaze:
- While the cake is cooking and or cooling, make your glaze.
- Blend the mango, lime juice, and sugar in a blender or food processor until you get a mango puree (a smooth creamy sauce).
- Garnish the cake with this sauce when the cake is ready to serve.
Also I have used frozen mangos which I thaw and drained before I pureed the mangos to help save some time.
Buy graham crackers crumbs to also save some extra time.