These individual mango cheesecakes in a mango-passionfruit sauce have a caramelized sugar top and a side of fresh, julienned mango.
November 2006
|
|
Mango Cheesecake Recipe
Combine The Familiar & The Exotic Into A Delicious Dessert
One of our favorite restaurants in New York City is Dévi,
a charming spot where the chefs combine Indian ingredients with classic French technique. This recipe is contributed by Pastry Chef, Surbhi Sahni, and is courtesy of NewAsianCuisine.com. If you visit Dévi, be sure to order THE NIBBLE Editors’ favorite selection, the tasting menu.
To make these individual cheesecakes, you will need 9 individual cylinder molds (3 inches high by 2 inches in diameter). The cheesecakes need to be made a day in advance and chilled overnight. Makes 9 servings.
For more recipes by America’s top young chefs cooking Asian and Asian-fusion cuisine, see New Asian Cuisine: Fabulous Recipes from Celebrity Chefs, by Wendy Chan and Grace Niwa.
Ingredients
Crust
- 2-1⁄2 cups all-purpose flour
- 2/3 cups confectioner’s sugar
- 1-1⁄2 sticks cold unsalted butter
- 2 tablespoons ice cold water
- 1-1⁄2 cups slivered almonds
- 1⁄2 cup plus 2 tablespoons clarified butter, melted
|
 |
Mango Cheesecake Filling
- 3⁄4 pound cream cheese, cut into cubes and softened
- 1⁄4 cup plus 2 tablespoons sugar
- 3 eggs
- 1-3⁄4 cup (15 ounces) mango purée (see NOTE below)
- 2 teaspoons lime juice
Passion Fruit-Mango Sauce
- 2 tablespoons sugar
- 1 tablespoon water
- 3⁄4 teaspoon corn syrup
- 2 tablespoons unsalted butter
- 1⁄4 cup passion fruit purée (available in specialty food stores and online)
- 1⁄4 cup mango purée
Assembly
- Individual mango cheesecakes
- 1⁄2 cup sugar
- Passion Fruit-Mango Sauce
- 2 fresh mangoes, peeled and
julienned
Directions
Crust |
Chef Surbhi Sahni |
- Pre-heat the oven to 350ºF. Grease a 9x18 inch baking sheet and set aside.
- Place the flour and sugar in a food processor and pulse to combine well. Add the butter and pulse until it has a breadcrumb consistency. Then, add the water and pulse for 4 short bursts. Flatten the mixture onto the greased baking sheet and cool in the refrigerator for 10 minutes. Bake for 10 minutes, then turn the baking sheet 180 degrees and bake for an additional 10 minutes. Cool on a rack.
- Place the crust in a food processor and process into fine crumbs. Add the almonds and pulse in 4 short bursts. Add 1⁄2 cup of butter and pulse in 6 short bursts. At this point the mixture should have a breadcrumb consistency and should come together easily when handled.
- Take the 9 individual cylinder molds (3 inches high and 2 inches in diameter; with no base) and cover one end with aluminum foil so that the foil completely covers the outside of the cylinder. Place on a baking sheet, foil side down. Brush the inside of the mold with melted butter including the foil bottom. Put in a tablespoon of the above prepared crust in each, press it down to flatten it evenly at the bottom and chill in the refrigerator for 10 minutes. Bake at 350ºF until the crust has a deep golden brown color, about 15 minutes. Remove from the oven and cool completely before adding the filling.
Mango Cheesecake Filling
- Preheat the oven to 300ºF. Place the cream cheese in a food processor and blend until smooth. Add sugar and blend until smooth. Be sure to scrape down the sides with a spatula. Add eggs and pulse until well blended. Pour the purée and the lime juice into this mixture and blend for 3 minutes.
- Divide the mixture equally among the molds. Take a deep baking pan and place the filled molds in the pan. Add cold water in the pan so that the water level reaches 3⁄4 the height of the molds. Place the pan in the oven and bake for 45 minutes.
- Carefully turn the pan 180 degrees and bake for another 20 minutes. At this point, turn off the oven and leave the cheesecakes inside the oven for about 30 minutes. Remove molds from the pan and cool to room temperature. When the molds are cool, remove the foil and cover the bottom of each mold with plastic wrap. Chill overnight before use.
Passion Fruit-Mango Sauce
- Put sugar, water and corn syrup in a pan and caramelize over a low flame until golden brown, about 5 minutes. Add butter immediately.
- After the butter melts halfway, add the purée and cook for another minute or so until smooth.
- Cool the sauce and serve it at room temperature.
Assembly
- Take the cheesecakes and run a small knife around the edge of the mold to loosen them. Carefully push the cheesecake down so that the cheesecake stands on the crust base.
- Sprinkle the top of each cake evenly with 1-1⁄2 teaspoons of sugar and burn it with a propane or butane torch. Circulate the torch for even coloring. Once the sugar melts, bubbles and turns to a golden color, allow to cool for about a minute before serving.
- To serve, place cheesecake in the middle of the plate; drizzle 2 tablespoons of sauce around it and put some julienned mango in a heap on the side. Serve immediately.
CHEF’S NOTES
- These small cheesecakes should be made one day before serving. This recipe makes 9 individual servings and as it is a fragile cheesecake, I would not recommend converting it into one large cake.
- The crust can be made in advance and stored in the refrigerator for up to two weeks. Prior to use, leave the crust out for about two hours, or microwave the quantity needed to soften the butter before use. The leftovers of the crust can be used as a base for other cheesecakes.
- The mango purée used in this recipe is imported from India and is available in any Indian grocery store. It is pre-sweetened. If you choose to use any other purée you may have to add sugar to taste.
Lifestyle Direct, Inc. All rights reserved. Any images are the copyright of their respective owners.
|
