Throwback Thursday
From August 2023 - I can’t wait for mango season to start again in a few weeks!
Mango Yuzu Cheesecake
Crust:
1 1/4 cup crushed graham crackers
1/3 cup melted butter
1Tbsp sugar
1/2 tsp cinnamon
1/2 tsp sesame oil
Cheesecake:
3/4 cup mango purée
3tsp gelatin
1/2 cup cold water
14oz @phillycreamchs cream cheese
1/3 cup sour cream
1tsp vanilla extract
1 1/2 cup heavy cream (whipped to hard peaks)
1/4 cup sugar
Jelly:
1.5 tsp gelatin
1/8 cup water
1/4 cup yuzu juice
1/2 cup mango purée
-To make the crust combine all ingredients in a food processor. Pulse until incorporated but not gummy.
-Line a 9” springform baking pan with parchment. Spray the sides with non-stick spray.
-Press the crust into the pan evenly. Let chill in the fridge while you continue prep.
-Add the cheesecake gelatin to the water, stir and let sit to bloom 5 minutes.
-Whip cream with vanilla extract.
-Add cream cheese, sour cream, and sugar to a bowl. Whisk until smooth. Helps if the cream cheese is room temperature.
-Add the mango purée to the cheese mixture. Melt the gelatin in the microwave for 10 seconds. Add to the mixture and mix well.
-Fold in the whipped cream, 1/3 at a time.
-Pour this mixture over the base, smooth out, and let chill in the fridge while you make the jelly.
-Add the jelly gelatin to the water and yuzu. Let sit to bloom.
-Microwave the gelatin. Add to the mango purée and whisk until incorporated. Pour over set cheesecake, chill for 1 hour.
-Slice and serve. Enjoy.
Blender: @breville
Food processor: @breville @breville_commercial
Plate: @target
Measuring cups: @oxo
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Mango season is truly a special time, offering an abundance of this sweet and juicy fruit that can transform any dessert into a tropical delight. The Mango Yuzu Cheesecake recipe outlined here blends two vibrant flavors: mango’s natural sweetness with yuzu’s tangy citrus notes, creating a sophisticated and refreshing dessert that’s perfect for summer and beyond. If you want to enhance your cheesecake experience, consider using ripe, fresh mangoes for the purée to ensure maximum flavor and natural sweetness. Yuzu juice, a popular citrus ingredient in Japanese cuisine, adds a unique tartness that balances the richness of the cream cheese and heavy cream in the cheesecake. The crust recipe combining crushed graham crackers, cinnamon, and a hint of sesame oil creates a warm, aromatic base with a slight nuttiness, differentiating it from a traditional crust. Using a food processor to pulse the ingredients ensures an even texture without becoming gummy, which is crucial for maintaining a crisp crust after chilling. Blooming the gelatin properly in water before melting prevents lumps and ensures the cheesecake sets perfectly while maintaining a smooth, creamy texture. When folding the whipped cream in slowly and in portions, you keep the cheesecake light and airy rather than dense. The jelly topping made from yuzu juice, mango purée, and gelatin adds not only an appealing glossy finish but also bursts of tart and fruity flavor that contrast beautifully with the creamy base. Serving this cheesecake chilled is ideal as it allows the flavors to meld and the texture to firm up, making slicing easier and presentation more elegant. For kitchen tools, the author recommends Breville blenders and food processors which are excellent for pureeing and mixing, while quality measuring cups like OXO help maintain accuracy for consistent results. This mango yuzu cheesecake recipe is excellent for home bakers seeking an impressive dessert for gatherings or special occasions. It offers a balance of sweet and tart, creamy and crunchy, making it a sophisticated yet approachable dish to enjoy during mango season or any time you crave a tropical flair in your baking.