A Must Have Summer Treat
Summer is here and what better way to celebrate it than a Mango Cheesecake!
Making a mango cheesecake is a yearly tradition for me during the summer months. I mostly make it with a graham cracker crust. But recently, I experimented a little and made a mango cheesecake with phyllo dough. The result turned out to be ah-mazing!
Below is the recipe I used:
MANGO CHEESECAKE (with phyllo sheets)
Ingredients
For the crust
1 roll Phyllo dough, thawed
1/2 cup unsalted butter melted
For the Cheesecake
1 cup mango puree
Two 8 ounces cream cheese packets (at room temperature). I use Britannia or Mooz cream cheese.
1/2 cup castor sugar
1/3 cup sour cream
2 1/2 tbsp all purpose flour
2 eggs large
1/4 cup milk
1 tsp vanilla extract
For Garnish
1 mango, sliced
Instructions
Make the Crust
1.Thaw the roll of phyllo dough, following the thawing instructions on the package. Preheat oven to 350ºF. Unroll and cover phyllo sheets with plastic wrap and a damp towel.
2. Take the first layer and brush it with melted butter. Lay the phyllo over a 9” springform pan, pressing into the sides and letting the top overhang. It should cover the length of the whole pan.
3. Brush the next sheet with butter and place it crosswise from the other sheet in the springform pan while pressing down and leaving the overhang on the sides. Repeat this process until there are no more sheets of dough left.
4.Place a damp paper towel over the whole 9” springform pan that is now covered with phyllo dough and put it the pan in the fridge until the batter is ready.
Make the Cheesecake batter
1.In a large bowl, add the softened cream cheese and ½ cup sugar. Mix on low speed with a hand mixer for about 1 minute, until both ingredients are mixed well and there are no lumps.
2.Add in the ⅓ cup sour cream and 2 ½ tablespoons of flour and mix again until combined, about 1 minute. Add in the 2 eggs one at a time mixing in between each addition.
3.Next, add in the milk and vanilla extract and beat on medium speed until there are barely any lumps in the batter, about 5-6 minutes.
4.Add the mango puree in the batter and mix until a uniform mixture is formed.
5. Take out the springform pan from the fridge, remove the damp towel and pour the batter into the crust and bake for 30-35 minutes. The cheesecake should be ready when it looks firm on the sides but still a little jiggly in the center. Cool on the counter for 10 minutes, then chill in the fridge for at least 4 hours or overnight.
Fresh from the Oven!
6. Decorate with mango slices and serve!
I would love to hear how it came out for you and am open to any feedback or suggestions. So please let me know. Thank you!
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