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!”

A photo of a slice of Mango Cheesecake plated on a black slate tile with Mascarpone Cream and Fruit salad.

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?

A photo of Mango Cheesecake on a white cake stand.

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?

A photo of a slice of Mango Cheesecake plated on a rectangle shaped white dessert plate served with fresh Fruit Salad and Mascarpone Cream.

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!

A photo taken looking down on a Mango Cheesecake partially cut into slices and displayed on white parchment paper.

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.

A close up photo taken of a Mango Cheesecake plated with Mascarpone Cream, Fruit Salad and Mango Puree on a black slate tile.

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.

A photo of a Cream Cheese Cake with Mangos partially cut into slices.

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.

A photo of a Mango Dessert, cheesecake plated with fresh fruit, mango puree and mascarpone cream.

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.

A photo of a great dessert recipe, Mango Cheesecake with Mascarpone Cream, fresh fruit salad and mango puree plated on black slate tile.

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!

A photo of Fruit Salad plated with a slice of Mango Cheesecake and Mango Puree on a white rectangular shaped dessert plate placed on a pink and white striped napkin.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (27)

27 Responses to “Mango Cheesecake with Mascarpone Cream and Fruit Salad”

  1. Erica Says:

    Ahhh, teenagers. It wasn’t so long ago that I belonged to that set, so I remember what it was like to think your friends were the MOST IMPORTANT things in life and that your parents didn’t understand you.

    She’ll grow out of it, and then she’ll yearn to be back in the kitchen baking and photographing with you!

  2. Grace Says:

    I hope so Erica!

  3. Jenn and Seth (@HomeSkilletCook) Says:

    looks absolutely delicious, perfect summertime dessert

  4. lyly Says:

    Grace,I love your Mango Cheese Cake and beautifull fruit salad. Have a great weekend !!!

  5. Lauren at Keep It Sweet Says:

    At least she is still requesting your desserts:-) Mango cheesecake sounds delicious and your plating is beautiful.

  6. Grace Says:

    You’re right Lauren I can definitely be thankful of that.

  7. Amy @ fragrantvanillacake Says:

    I love cheesecake and mango sounds divine! I would love a large slice of this!

  8. Sandra Says:

    Kids I tell ya!!! This is a beauty of a summer treat and I agree, waiting would be the hardest part.

  9. marly Says:

    Looks beautiful. I think next time you should try taking your own shots. You can do it!

  10. Jacqueline (CakeBoule) Says:

    Amazing the photos are so vibrant and beautiful. I have stared at your mousse cake creations for so long and I am please to finally say I made not one but two!! Yeh I never thought I would be able too. Thanks for the inspiration.

  11. Grace Says:

    Wonderful Jacqueline!

  12. Ela Says:

    I always visit and enjoy your blog everytime. You’re photos are so clear makes you want to make/bake the recipe right away. I love cheesecakes. We just finished the vanilla bean cheesecake with chocolate chips and my husband is already hinting that we need a refill. That mango cheesecake looks so good. How’s the texture with the addition of ricotta? Do you think we can substitute sourcream? I’m concerned about the texture. By the way, have you tried the Banana Cream Pie Cheesecake of Cheesecake Factory? It’s one of my favorite cheesecakes and I hope you also feature it in your blog, it’s delicious! I’d like to learn how to do it. Thanks.

  13. Grace Says:

    Ela I found the texture to be wonderful as did everyone that enjoyed it. One trick when using ricotta, drain it first overnight and then press it through a fine sieve, this makes a big difference in the texture. And you could also whip it with an electric hand mixer until creamy before adding it to the cheesecake batter. I also begin with an extra creamy ricotta (labeled this way – Italian brand – I tend to use this type when making pastries because I want the creamy consistency). You could use sour cream but this will change the flavour profile, more of a tang. If you want to substitute the ricotta I would recommend mascarpone cheese or just increase the amount of cream cheese. Too funny that you mentioned Banana Cream Pie Cheesecake because I almost made a Banana Cream Pie this week. We don’t have a Cheesecake Factory where I live, wish we did. The Cheesecake sounds amazing. I’ll get on their site and do a bit of poking around and see if I can come up with something close You’ve given me some inspiration today, thank you!

  14. Grace Says:

    Hi Ela, the Banana Cheesecake looks amazing and it also has a layer of Bavarian Cream, I love bavarian cream! I put a mini bavarian cake recipe in my book, it’s one of my favourites. Have you ever made bavarian cream? I will try to make it next week. I would like to add some Banana Liqueur for flavour but I don’t have any on hand. I’ve had a few bad days (health) hopefully I can head to the liquor store on the weekend. I’m looking forward to this one. Thanks for the inspiration!

  15. Ela Says:

    Hi Grace, first of all I hope you’re feeling better. Thank you for answering my questions you’re a source of great information and I’m learning a lot from your blog. I’ve not cooked anything with Bavarian Cream but I know that it’s really good. Looking forward to your post next week. Keep well. Thank you.

  16. Kathryn Says:

    Looks Great, thank you very much! ;-)

  17. Brighton Restaurants Says:

    Marvelous ! what a rare, captivating food presentation. beautiful !

  18. Banana Cheesecake-Banana Cream Cheese Cake-Cream Cheesecake Says:

    […] made quite a few cheesecakes in the last little while, Mango Cheesecake, Chocolate Chip Cheesecake, Cappuccino Fudge Cheesecake and now this Banana Cream Cheesecake. You […]

  19. mary anne Says: come I only found out about your site just now? You are amazing! :) I’m gonna try your mango cheesecake this weekend and your yellow cupcakes next week. We have lots of things in common..two kids (mine still in HS), we’re both canadians (I’m from the Wet Coast/Vancouver), and I love to bake as well. My younger daughter also loves to bake…you can check out her site too.

  20. Grace Says:

    Oh my goodness Clarissa is amazing Mary Anne. You must be so proud of her. I can’t believe she made a three layer cake – wow – I am so impressed!

  21. Zizi Says:

    Hi dear Grace. I cooked this cheesecake. It was really great.
    I just had a problem.
    when I take it out of oven, it was a little bloated. I put it in the fridge and after one night, it had a crack on the surface.
    What should I do next time to have a cheesecake without any cracks?
    thank u.

  22. Grace Says:

    Zizi did you bake in the water bath? Sometimes if the cheesecake catches just a slight draft it can cause cracks. I like to place my cheesecake on a baking sheet on top of the stove until it’s almost completely cool and then I transfer to wire rack. Also make sure to run a thin knife around the sides after you remove from the water bath, this will prevent it from cracking as well. You can fix the crack, place offset spatula in a glass of very hot water, dry with a kitchen towel and smooth, repeat until the crack is gone and then place back in the fridge to set again.

  23. Zizi Says:

    thank u so much.
    next time I’ll consider these notes.

  24. Mukta Varma Says:

    Absolutely perfect. Your cheesecake looks yummy.
    stopping by from ccc #57

  25. Ashanthi Says:

    Hi Grace, We do not have ricotta cheese here in Sri Lanka, so can I substitute an additional 250g of cream cheese (total 750g cream cheese) instead of the ricotta cheese? Eager to try this recipe.

  26. Grace Massa Langlois Says:

    Absolutely Ashanthi, the texture will be slightly different but still amazing, in fact, my sister, Anna, just made the cheesecake with cream cheese the other day because she didn’t have any ricotta on hand. You can also use mascarpone if you have it on hand Ashanthi. I feel so bad that you can’t get ricotta in Sri Lanka Ashanthi, I will have to set aside some time to spend an afternoon with my brother in law, Johnny and learn how he makes it ricotta, it’s fairly easy I understand and it’s delicious! I’ll share the recipe as soon as I can.

  27. Ashanthi Says:

    Thanks heaps Grace. Will be awesome if you can get me a recipe for ricotta. Will be trying this recipe this weekend x

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