Fluffy Japanese style cheesecake infused with mango. It’s gluten-free, not too sweet and only has few ingredients. It’s based on souffle or Japanese cheese cake which I love for it’s light, creamy feel and taste. I thought of adding mango puree to add more flavor and because I like mangoes.
#stillonlockdown #stayathome #enhancedcommunityquarantine
Mango Cotton Cheesecake
- Preheat oven to 400F degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). If using a springform pan; wrap the bottom and sides with foil, so the seams are covered.
- Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
- Place softened cream cheese, oil and mango puree and egg yolks in a separate bowl and mix until well combined and smooth.
- Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted.
- Gently fold about one-quarter of the whites into the mango mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
- Place cake pan in a roasting pan, fill the larger pan with enough hot tap water to come one-inch high of the way up the sides of the cake pan.
- Bake until top of the cake is golden and doesn’t give when you press it gently in the middle, 35 to 40 minutes.
- Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
- Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
- Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
- Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners’ sugar over top of cake just before serving.
I think I should have let it stayed in the oven longer after baking to get an even top…but it’s okay.