Baked Mango Meringue Cheesecake
Indulge in this heavenly Baked Mango Meringue Cheesecake, a delightful dessert that melts in your mouth. With its crunchy base, creamy texture and rich flavor, it’s the perfect treat for any occasion.
Servings: 10 people
Calories: 442kcal
Equipment
- springform pan
- 1 Hand-held mixer
- 1 mixing bowl
- 1 Saucepan
Ingredients
- 300 g digestive biscuits
- 150 g unsalted butter melted
- 450 g cream cheese room temp
- ⅓ cup sour cream at room temp 90ml
- ¾ cup pureed mango pulp 187.5 ml
- ½ teaspoon vanilla extract
- ½ cup caster sugar 97.5ml
- ¾ tablespoon cornflour or cornstarch
Meringue
- ⅓-1/2 cup of mango pulp for topping
- 4 egg whites
- 200 g caster sugar
- Pinch of salt
- ¼ teaspoon cream of tartar or lemon juice
- ¼ tsp vanilla extract
Instructions
- Preheat oven at 320°F/160°C.
- Grab digestive biscuits or graham crackers and blitz them in a food processor until they reach a crumb-like consistency.
- Transfer the crumbs into a bowl. Mix the crumbs and melted butter together until they are thoroughly mixed.
- Pour the mixture into a springform pan, pressing it into the bottom and around the sides with a small glass cup or spoon. Allow the crust to chill in the refrigerator for a minimum of 30 minutes.
- In a separate large bowl, whisk the cream cheese and sour cream together for about 20 seconds or until it becomes smooth.
- Add the sugar and vanilla extract into the mixture, beating until it is well combined. Add the mango pulp and cornstarch to the bowl and blend until it is mixed in.
- Pour the mango filling over the chilled crust in the springform pan.
- Bake the cheesecake for approximately 45-50 minutes, or until the centre is firm and the top has lightly browned.
- Let the cheesecake cool in the oven with the door slightly ajar for 10 minutes, then place it in the refrigerator to chill for at least 4 hours with a plastic wrap on top before serving.
Meringue Topping
- Begin by combining the egg whites, caster sugar, a pinch of salt, vanilla extract, and cream of tartar in a bowl.
- Position the bowl over a double boiler and heat the mixture until it reaches a temperature of 140°F/60°C. This step is vital to ensure the egg whites are safely cooked.
- Transfer the heated mixture to the bowl of a stand mixer. Whisk on high speed for approximately 10 minutes. Alternative: If you don’t have a double boiler, whisk the egg whites in a separate bowl until they become frothy. Then, position the bowl over a small saucepan filled with steaming water making sure the bowl is not touching the water and whisk for 4 minutes or until the sugar is fully dissolved. Remove the bowl from the heat and continue to whisk until the meringue forms stiff peaks and appears super glossy.
- Once the meringue is prepared, add the pulp to the top of the cheesecake and spread the meringue over it. Use a spoon to create small peaks in the meringue..
- If you desire a toasted meringue, lightly brown the peaks using a kitchen torch. Enjoy your delicious mango cheesecake topped with meringue!
Video
Notes
- Room Temperature Ingredients: To achieve a smooth and creamy texture for your filling, it’s crucial to ensure all your ingredients are at room temperature before you begin.
- Avoid Overmixing: Be careful not to overmix your ingredients. Overmixing can incorporate too much air into the mixture, which can lead to cracks in your cheesecake during baking.
- Alternative to Double Boiler: If you don’t have a double boiler, you can still make a perfect meringue. Start by whisking the egg whites in a separate bowl until they become frothy. Then, place the bowl over a small saucepan filled with steaming water. Ensure the bowl is not touching the water. Continue to whisk for about 4 minutes or until the sugar is fully dissolved. Once done, remove the bowl from the heat and keep whisking until the meringue forms stiff peaks and takes on a super glossy appearance. This method will give you a beautifully textured meringue for your cheesecake.
Nutrition
Serving: 161g | Calories: 442kcal | Carbohydrates: 44.62g | Protein: 7.67g | Fat: 26.63g | Saturated Fat: 15.313g | Polyunsaturated Fat: 1.943g | Monounsaturated Fat: 7.974g | Cholesterol: 65mg | Sodium: 469mg | Potassium: 202mg | Fiber: 0.7g | Sugar: 30.17g | Vitamin A: 1029IU | Vitamin C: 7.7mg | Calcium: 73mg | Iron: 1.58mg