Mango Cheesecake Cheesecake with Coconut Macaroon
No! This isn’t a typo! This cake DOES comprise of TWO different cheesecakes!
I think I have an affinity with mangos and coconuts. I don’t know what it is about them, but they are just one of the most divine combinations ever!! Don’t look at me! I’m not the only one who thinks so! Another huge fan of the two, Jinnie, requested such a cake for her birthday. Thus I decided to whip up said cake by going on my recipe excavation.
After a long and hard research, I decided to piece together recipes from different websites into one final
So first of all let me introduce the components of this cake…
Part I: Mango Cheesecake
This is my own recipe inspired from the pumpkin cheesecake I made before. I merely replaced the pumpkin puree with mango puree. Since the consistency of the mango puree is thinner than the pumpkin puree, I reduced the amount of "wet ingredients".
- 3/4 cup sugar
- 2 1/2 cups / 20 oz. low-fat cream cheese (Room Temperature please!)
- 1 tsp vanilla essence
- 3/4 cup mango puree
- 2 tbsp corn starch
- 3 eggs
- Combine room temperature cream cheese, sugar and vanilla essence in large bowl, mix until smooth with a fork or an electric mixer at the lowest speed. I always prefer to use a fork.
- Pour into the crust. With the *water bath method, bake for 70 min or till the top turns a bit darker.
- *Water Bath method: Place another pan bigger than your cheesecake directly below the springform pan. Pour boiling water onto the pan. It will help keep the cheesecake moist and discourage cracks.
- Leave your cheesecake to cool for about 2 hours, then refrigerate for a minimum of 4 hours, preferably longer.
While your cheesecake is in the oven, you can make the coconut macaroon layer. This is very simple and quick recipe!
Part II: Coconut Macaroon Layer
Adapted from Food.com
- 3/4 cup coconut
- 1/4 cup sugar
- 1 1/2 tablespoons flour
- 1 egg white
- 1/4 teaspoon almond extract
- Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended.
- Stir in egg whites and almond extract. Mix well. You can use vanilla extract if you wish.
- Scoop into an aluminium sheet and press down shaping it into a square.
- Bake at 325 degrees for 15 minutes or until the edges of the cookies are golden brown.
I quickly placed it in the oven while the cheesecake was baking. It was ready in no time!!
Part III: Japanese Cheesecake
If anything, this probably took the longest time out of all the components! I think it’s a GREAT recipe and I would really love to give it another try, because this time, I wasn’t able to taste its true flavour due to the overpowering mango cheesecake. I halved the recipe stated as I wanted thinner layers. I believe my layers also somewhat shrunk after I refrigerated them and stacked the other layers on top! nooooo… :’( haha.. But it still tasted great! The texture was also soft, a little creamy, and delish! Will definitely attempt again!
adapted from Ju. Hers looks great!
- 2 tbsp butter
- 1/2 cup cream cheese
- 3.5 tbsp fresh milk
- 3 egg yolks
- 1/3 cup cake flour (sifted)
- 1 1/2 tbsp corn flour
- 1/8 tsp salt
- 3 egg whites
- 5 1/2 tbsp fine granulated sugar
- 1/8 tsp cream of tartar
- Preheat the oven at 325°F. (Wait until your mango cheesecake is done!) Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat eggs and mix in. Fold in the flour, the cornflour, salt, egg yolks and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Add the egg whites to the cheese mixture and fold well. You can bake it in 2 separate 8 inch square pans or in one and then torte it horizontally afterwards. (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). I baked mine in one pan because I hate lining the pan with baking paper! haha..
- Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 325°F.
- Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Meanwhile I started making my chocolate templates!!
Part IV: Topping- White Chocolate Decorations + Mango Cubes
You can refer to my previous post to see how it is done.
- 1/4 cup white chocolate morsels
- 1 tablespoon dark chocolate morsels
- half a mango, cubed
I performed toothpick swirls using the dark chocolate on some of my templates.
After your cakes have all cooled down, it’s time to make your whipped cream!!
Part V: Stabilized Whipped Cream
adapted from Bisous A Toi and allrecipes If you are only frosting the exterior, this recipe is sufficient. If you decide to frost between the layers, you will need to double the recipe.
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1/2 teaspoon vanilla extract
- yellow food colouring
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 2 minutes, stirring after every half minute. Remove from microwave and let stand at room temperature for 10 minutes, then refrigerate for 2 minutes; gelatin must be liquid but not warm when added to cream.
Note: Time of cooling will depend on your room temperature! It’s summer here now, so it took a bit longer and I had to refrigerate it for about 3 minutes.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Finally, it’s time to assemble your cake!
Here’s the order again
5) Whipped Cream
4) Half the Japanese Cheesecake
3) Mango Cheesecake
2) Coconut Macaroon
1) Half the Japanese Cheesecake
First lay the Japanese Cheesecake on the bottom, top with coconut macaroon. Invert Mango Cheesecake over. Top with Japanese Cheesecake. Pipe Whipped cream. Top with mango cubes and chocolate decorations. That’s it! (lol.. yeah I know it’s a lot of work)
The results were wonderful! And I was so happy that I danced around the kitchen and took a billion pictures (as usual).
Jinnie really loved the cake too! She said it was the best birthday cake she’s ever had!
Other friends who tried the cake said they loved it too! Jinnie and I loved the coconut macaroon layer and thought it was an ingenious idea. However, non-coconut lovers commented that the coconut layer was a detractor to the otherwise perfect cake.
Anyway, I’m glad she liked it!
By the way, I guess some of you might have noticed that I was a little late on this post. Gosh!! April is such a busy month for me!! I’ll be moving to another place by the end of the month. We are all aware of the joys of PACKING! Also, income tax deadline also chances to happen at month end. I feel like I have a million things to do! gaaahhh.. But on the bright side, I’m going to Hawaii for a week next month!! Super pumped about it!
Alright, I will be submitting my final submission to Aspiring Bakers #18: Layers of Love (April 2012), my “Layered Cake” event I’m hosting. The deadline will also be on April 30th! Hope to see yours! I’ve received a lot of wonderful cakes now! The round up will be on May 1st.
That’s all for now, see ya soon!