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Re: mango cheesecake

From: Oliver Villegas cepc, cec, fewmcs, lcdr, AAC

Comments

HI - Your current cheesecake formula can be mastered for the mango cheesecake depending on the consistency you desire.

Approach 1 - if using a cod set - no bake cheesecake formula as some chefs do, puree the mango, strain, adjust sweetness if desired but most importantly determine if the density of the puree is comparable to the ordinary 'liquid cheesecake batter' usually obtained. The amount of milk or cream used in the formula may be substiuted by as much as 50 percent with mango puree. If gelatine is being used be certain to combine the mango and other liquids before soaking the gelatin in the combined liquids prior to heating.

Approach 2 if using a baked formula the procedure is similar. Utilize the mango puree in the creaming of the cheese substituting the total amount of mango puree for that amount of cream, half & half or milk. If the formula uses other liquids such as rum or brandy etc. this liquid amount should be considered as part of the total liquid that may be replaced with mango puree.

Approach 3 (best way) Prepare the mango puree. Use your favorite lemon curd recipe substituting the mango puree for the lemon juice. Cook delicately over a bain marie and allow to cool. Then utilize to fold into the cheesecake batter as desired, Similar to adding fudge or raspberry puree or creme de menthe.

For an additional twist, oven dry some mango dice and utilize as part of the crust with graham crumbs etc. Good Luck!