Mango Tango Cheesecake Cake Recipe
The Mango Tango Cheesecake Cake is a delightful fusion of tropical flavors and creamy textures, perfect for any occasion. A light and airy cake, infused with bits of dried mango, wraps around a rich, velvety cheesecake filling. The cake is then topped with a luscious mango compote, adding a burst of fresh fruitiness. This dessert not only looks stunning but also delivers an unforgettable taste experience. It’s a must-try for mango lovers and cheesecake enthusiasts alike!
Ingredients:
For the Cake:
– 4 large eggs, separated
– 3/4 cup granulated sugar, divided
– 1 tsp vanilla extract
– 1/2 cup cake flour
– 1/4 tsp salt
– 1/2 tsp baking powder
– 1/2 cup finely chopped dried mango
– Yellow food coloring (optional)
– Powdered sugar, for dusting
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy cream
For the Mango Topping:
– 2 cups diced ripe mango (fresh or canned)
– 3 tbsp granulated sugar
– 1 tbsp lemon juice
– 1 tbsp water
– 1 tsp cornstarch
Instructions:
Preheat and Prepare:
1. Preheat your oven to 350°F (175°C).
2. Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment as well.
Prepare the Cake:
3. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is thick and a pale yellow. Mix in the vanilla extract and yellow food coloring, if using.
4. In another bowl, sift together the cake flour, salt, and baking powder. Stir in the chopped dried mango.
5. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
6. Gently fold the whipped egg whites into the egg yolk mixture in three batches, ensuring the batter is well combined.
Bake the Cake:
7. Pour the batter evenly into the prepared jelly roll pan, smoothing the surface.
8. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Roll the Cake:
9. While the cake is baking, lay a clean kitchen towel flat and generously dust it with powdered sugar.
10. Once the cake is baked, immediately turn it out onto the sugar-dusted towel and peel off the parchment paper.
11. Starting from a short end, roll the cake up with the towel into a spiral. Place it seam side down on a wire rack to cool completely.
Prepare the Cheesecake Filling:
12. In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
13. In another bowl, whip the heavy cream until stiff peaks form.
14. Gently fold the whipped cream into the cream cheese mixture until well blended.
Make the Mango Topping:
15. In a small saucepan, combine the diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
16. Dissolve the cornstarch in a small amount of water, then stir it into the mango mixture. Continue cooking until the mixture thickens, then set aside to cool completely.
Assemble the Cake:
17. Unroll the cooled cake carefully and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
18. Spread the cooled mango topping evenly over the cheesecake layer.
Final Roll and Serve:
19. Roll the cake up again, starting from the same end, and carefully remove the parchment paper as you go. Place the rolled cake seam side down on a serving platter.
20. Cover the cake with plastic wrap and refrigerate for at least 1 hour to set.
21. Before serving, dust the top with powdered sugar if desired. Slice and enjoy the chilled Mango Tango Cheesecake Cake!
Yield:
This recipe yields 8-10 servings of tropical Mango Tango Cheesecake Cake, perfect for adding a sweet, fruity touch to any celebration!
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