Posted by Grace Massa Langlois on Friday, 8th June 2012
As promised, I’m finally sharing my recipe for Mango Cheesecake plated with Mascarpone Cream and fresh Fruit Salad. My memory is like a sieve these days. Liana’s social calendar seems to have taken off and she’s been requesting all kinds of sweet treats to share at one get-together or another. By the time I prepare the next treat the last one is completely erased from my mind. In fact, she has another barbecue tomorrow and this time she’s requested “something simple Mom and something that won’t take forever to plate!”
In other words, please do all the preparations to the point that I can just serve, hmm…I’d board that train too if I could, wouldn’t you?
I’ve been watching the new MasterChef Australia series and I was inspired to make this plated dessert after watching one of the master classes. In fact, they made a delicious apricot tart that I thought would fit perfectly with Liana’s brief but here lies the problem, I was hoping to share it with you too because it’s a perfect summer treat especially with the apricot growing season fast approaching unfortunately my social butterfly doesn’t have a mere 30 minutes to devote to a photo shoot, really?
Things were much simpler when the kids were younger, no demands just happy and appreciative that they could bring a sweet treat to school to share with their friends – I miss those days!
I could go on and on about young adults and their “sense of entitlement” but I won’t bore you with all the details. Back to cheesecake, I like to call this dessert “Summer on a Plate”. It reminds me of everything I love about summer, warm summer sunshine, farmer’s stands overflowing with fresh, seasonal produce and outdoor get-togethers.
I prepared a very light mascarpone cream and I used a medley of my favourite summer fruits. I prepared two of these cheesecakes because I couldn’t bear to send it off with Liana without enjoying a slice. One tip I’d like to share, it’s very important to allow the cheesecake enough time to set properly, up to two days if possible for the best texture and of course, taste.
If you look closely at the images you’ll notice the centre of my cheesecake is softer than the rest, it’s the perfect example of a cheesecake that wasn’t given the proper time to set. Unfortunately Liana had a busy work schedule when I prepared the cheesecakes and we had to take the images just shy of it being completely set. I know it’s not always possible to give it the time it needs and of course, waiting to enjoy is not easy but allowing the cheesecake enough time to set is well worth it in the end.
Second tip, it’s much easier to cut a cold cheesecake (I usually pop my cheesecake in the freezer for about an hour before cutting) but cheesecake is best enjoyed when it’s been brought to room temperature.
The next time you’re craving cheesecake I hope you’ll give this Mango Cheesecake a try. And, if you want to serve an extra special dessert – serve this cheesecake with Mascarpone Cream and Summer Fruit Salad garnished with mango purée and fresh coconut shavings, your guests will appreciate each and every spoonful!
Mango Cheesecake with Mascarpone Cream and Fruit Salad
Makes 1 23-cm (9-inch) cake
- Almond-Graham Wafer Crust
- Mango Cheesecake Filling
- Mascarpone Cream
- Fruit Salad
Almond-Graham Wafer Crust
I prefer to use graham wafer biscuits so I can control the texture of the crumb. If you prefer using crumbs, process the almonds in step 2 to a fine crumb. Add the wafer crumbs, sugar and melted butter and process until crumbs are evenly moistened.
- 50 g (1/3 cup) almonds, toasted and cooled
- 122 g (about 18) graham wafer biscuits or 120 g (1 cup) graham wafer crumbs
- 28 g (2 tablespoons) caster (superfine) sugar
- 56 g (4 tablespoons) unsalted butter, melted
- Preheat the oven to 180° C (350° F). Line the base of a rimmed baking sheet with non-stick baking paper. To prepare spingform pan, unlatch the sides of a springform pan with removable bottom and turn the base of the pan over so that the lip is facing down. Line the base of the pan with a sheet of non-stick baking paper leaving a 5-cm (2-inch) border on all sides. Re-attach the sides of the pan and place on the prepared baking sheet.
- Place the almonds in the bowl of a food processor; process to a coarse crumb.
- Add the graham wafer biscuits and sugar (I crush the cookies with my hands before placing in the bowl); process until the mixture reaches a fine crumb (or a coarser crumb if you prefer a bit of crunchy texture.)
- Pour the melted butter over the crumb mixture; process just until the crumb mixture is evenly moistened.
- Transfer the crumb mixture to the prepared springform pan; press the mixture evenly on the base of the pan (I use a tart tamper to press the mixture but the bottom of a glass or measuring cup works too).
- Bake until the crust is set and fragrant, 8 to 10 minutes.
- Remove from the oven and transfer the springform pan to a wire rack allowing the cookie crust to cool completely before filling.
Mango Cheesecake Filling
*Please note – As a rule of thumb, when I prepare fruit purée, I add 10% sugar. For example, for 480 g of fruit I add 48 g (about 3½ tablespoons) of sugar.
- 250 g (1 cup) ricotta cheese, drained overnight, room temperature
- 500 g (16 ounces or 2 cups + 1 1/3 tablespoons) cream cheese (preferably Philadelphia), room temperature
- 1 vanilla bean, split and seeded
- 282 g (1¼ cups) caster (superfine) sugar
- 4 large eggs, room temperature
- 480 g (about 2 cups) mango purée, room temperature
- 24 g (3 tablespoons) plain (all-purpose) flour, sifted
- Zest of one-half lemon, finely grated with microplane, optional
- Preheat oven to 160° C (325° F). Butter the sides of the springform pan (crust must be cooled completely before greasing). To prepare the water bath for baking the cheesecake, fill a teakettle with water and bring almost to the boil over high heat. To prepare springform pan for water bath, cut heavy-duty aluminum foil (if you’re using regular aluminum foil I would recommend using more layers) into three 40-cm (16-inch) squares. Layer aluminum squares on a flat work surface, place the cooled springform pan in centre of square; wrap foil tightly around and up the sides of the pan. Place wrapped springform pan into a deep roasting pan large enough to comfortably fit the size of the springform pan.
- Press the drained ricotta through a fine mesh sieve into a small bowl or onto a sheet of non-stick baking paper.
- In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed, scraping down sides, bottom of bowl and paddle, until creamy, 1 to 2 minutes.
- Add the ricotta, and vanilla seeds; beat at medium speed until just combined (scrape down bowl as above).
- Reduce mixer speed to low; gradually add the sugar and beat, scraping down sides, bottom of bowl and paddle, until smooth, about 2 minutes.
- Add the eggs, one at-a-time, beating just to combine after each addition (about 30 seconds), scraping down sides, bottom of bowl and paddle attachment after each addition.
- Add the mango purée; beat until smooth, 1 to 2 minutes.
- Add the flour and lemon zest; beat to just combine.
- To ensure a smooth filling, pass the cheesecake batter through a fine mesh sieve (to catch any bits of cream cheese that haven’t been blended well) into the prepared springform pan. Use an offset spatula to level and spread batter to edges. Return springform pan to roasting pan.
- Slightly pull out the middle oven rack (just enough to comfortably fill the roasting pan with water); place roasting pan on rack. Carefully pour the hot water from the teakettle into the roasting pan filling about halfway up the sides of the springform pan (do this slowly because we don’t want any water to get into the filling). Carefully push the roasting pan into the centre of the oven rack and then ever so carefully push the oven rack back into the oven.
- Bake until set around the edges and the centre of the cheesecake slightly jiggles when springform pan is gently shaken, about 1 hour 35 minutes. (Cheesecake will continue to set as it cools.)
- To prevent any water from getting into the cheesecake, carefully pull out oven rack and remove roasting pan from oven and transfer to heatproof surface. Immediately and carefully remove springform pan from roasting pan and transfer to wire rack. Remove aluminum foil and allow cheesecake to cool completely away from drafts on wire rack.
- Transfer the cooled cheesecake in the springform pan, uncovered or loosely covered, to the refrigerator. Chill, at least 6 hours, preferably overnight or up to 2 days. (For best taste and texture, allow cheesecake to chill for 2 days.)
If you’re a lover of cream you may want to double the recipe. And if you want to add a bit of freshness, mix a couple of teaspoons lemon, orange or lime zest into the mascarpone mixture.
- 360 ml (1½ cups) heavy (whipping) cream, 35%
- 31 g (¼ cup) confectioners’ sugar
- 200 g (1 cup) mascarpone cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon, lime or orange zest, finely grated with a microplane
- In medium bowl, using electric hand mixer beat cream and confectioners’ sugar at high speed to soft peaks.
- In a separate bowl, using electric hand mixer (not necessary to clean the beaters in between) beat mascarpone cheese and vanilla (and if using, zest) at high speed until very creamy, about 2 minutes.
- Using large, flexible spatula stir half of the whipped cream into the mascarpone mixture. Fold the remaining whipped cream into the mascarpone mixture.
- Transfer to an airtight container, cover and refrigerate until ready to plate the dessert.
*Please note – I didn’t place a yield for the fruit because you can make as little or as much as you prefer. I base the quantity on the amount of servings that I’m plating. Please use any fruit that you fancy, change it up with the seasons. For a delicious twist, fill raspberries with melted chocolate or marinate any of the berries in champagne or sparkling wine (just don’t marinate for too long because you want the fruit to retain its natural shape).
- Pomegranate Seeds
- Dark chocolate, melted
- Champagne or sparkling wine, optional
- Place the strawberries, blackberries, and blueberries in a colander and rinse under cold, running water. Repeat for the raspberries. (I prefer to rinse the raspberries separately because they’re so delicate compared to the other berries.) To remove excess water, lay the berries on a few layers of paper towel. If the strawberries are small (especially during berry season), I prefer to keep the stems on but if they’re larger, hull and slice in half or quarters.
- Slice pineapple and watermelon into bite-size pieces.
- Place fruit in separate airtight containers, cover and refrigerate until plating.
- If filling raspberries with chocolate (make sure the berries are completely dry inside and out), transfer melted chocolate to a squeeze bottle or small piping bag, fill raspberries and transfer to a small rimmed baking sheet lined with non-stick baking paper. Chill in the refrigerator, about 30 minutes.
- If marinating the berries in champagne or sparkling wine, place the berries and champagne (sparkling wine) in an airtight container, cover and chill in the refrigerator (I find the berries hold their shape much longer when allowed to marinate in the refrigerator especially the raspberries), about 15 minutes (check the texture of the berries (especially raspberries) every 5 minutes if they are getting too soft, remove from the wine).
*Please note – A cold, well-set cheesecake is much easier to cut into slices but for best flavour, cheesecake and fruit should be served at room temperature. I find by the time I plate the dessert and prepare a pot of coffee and pour liqueurs the cheesecake is at the perfect temperature to enjoy.
- Freshly shaved coconut
- Remove the cheesecake from the refrigerator. Unlatch and carefully remove the sides of the springform pan. Carefully lift the cheesecake off of the base of the pan by grasping two sides of the baking paper and transfer to a flat surface.
- Transfer the cold cheesecake on the baking paper to a cutting board. To cut the cheesecake, use a sharp knife that’s been dipped in hot water and wiped clean with a kitchen towel. (For best presentation, dip the knife in hot water and wipe clean in between each cut). (To serve 12 even slices, cut cheesecake in half, then cut into quarters and then cut each quarter into thirds. To serve 16 even slices, cut cheesecake in half, and then cut into quarters. Cut each quarter in half, and then cut each half in half. (Basically each quarter is cut into 4 equal pieces giving you 16 slices in total.)
- Using a dinner spoon, drop a spoonful of mascarpone cream onto each dinner plate, or slate tile. Use the tip of the back of the dinner spoon to spread the cream across the centre of each plate (or tile).
- Using offset spatula place a slice of cheesecake in the centre of the mascarpone cream.
- Cover the exposed mascarpone cream with fruit.
- Garnish with freshly shaved coconut.
Tags: after school treat, afternoon tea, almonds, cake, cakes, cheesecake, cheesecake batter, cream cheese, cream cheese recipes, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, fruit, fruit toppings, Holiday recipes, individual dessert, individual desserts, mango recipes, mascarpone cheese, plated desserts, ricotta cheese, Summer desserts
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