This Mango Japanese Cheesecake is the perfect blend of light, fluffy, and creamy textures. Combining the smoothness of Japanese cheesecake with the tropical sweetness of mango, it’s a dreamy dessert that feels indulgent yet refreshing and guilt-free.

Why You’ll Love This Recipe

Light and Fluffy: The texture of this cheesecake is incredibly airy, making each bite melt in your mouth.
Tropical Twist: The addition of mango puree gives this classic cheesecake a vibrant, refreshing flavor that pairs perfectly with the creamy filling.
Guilt-Free Indulgence: This cheesecake offers all the indulgence of a traditional cheesecake without feeling heavy, making it a perfect dessert for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200g cream cheese, softened
60g unsalted butter
100ml whole milk
6 large eggs, separated
100g granulated sugar
1 teaspoon vanilla extract
70g cake flour
30g cornstarch
1/4 teaspoon salt
2 ripe mangoes, pureed

Directions

1. Preheat and Prepare the Pan

Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to prevent the cheesecake from sticking.

2. Puree the Mangoes

Puree the ripe mangoes until smooth and set them aside.

3. Melt the Cream Cheese Mixture

In a double boiler, melt the cream cheese, butter, and milk together until smooth. Allow the mixture to cool slightly.

4. Whisk the Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Add the vanilla extract, cream cheese mixture, and mango puree. Mix well to combine.

5. Add Dry Ingredients

Sift in the cake flour, cornstarch, and salt. Gently fold the dry ingredients into the mango batter until just combined.

6. Whip the Egg Whites

In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mango batter to maintain a light, airy texture.

7. Bake the Cheesecake

Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles. Bake for 60-70 minutes or until the cheesecake is golden and set.

8. Cool and Refrigerate

Let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes. Then, refrigerate for a few hours or overnight before serving.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Kcal: Approximately 220 kcal per slice
Servings: 10 servings

Variations

More Mango Flavor: For an even more intense mango flavor, add a layer of fresh mango puree on top after baking and chilling.
No Mango: If you prefer a classic Japanese cheesecake, simply omit the mango and follow the same recipe.

Storage and Reheating

Storage: Store leftover cheesecake in an airtight container in the fridge for up to 3 days.
Reheating: Serve chilled directly from the fridge, as this cheesecake is best enjoyed cold.

FAQs

Can I use frozen mango for this recipe?

Yes! You can use frozen mango, but make sure to thaw it before pureeing it.

Why does the cheesecake need to cool in the oven?

Allowing the cheesecake to cool in the oven with the door slightly ajar helps to prevent cracking and ensures a smooth texture.

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually improves in flavor after chilling, so it’s a great make-ahead dessert!

Conclusion

This Mango Japanese Cheesecake is a perfect dessert for any occasion. It’s light, fluffy, and packed with tropical mango flavor. The delicate sweetness, creamy texture, and vibrant color make it a beautiful and refreshing treat for any time of year. Enjoy every bite of this indulgent yet guilt-free dessert!