Description
This Baked Mango Meringue Cheesecake is a delightful tropical twist on the classic cheesecake, featuring a buttery digestive biscuit crust, luscious mango-infused cream cheese filling, and a light, glossy meringue topping. The cheesecake is baked to creamy perfection and chilled before being crowned with mango pulp and a beautifully textured meringue that can be lightly torched for added flavor and visual appeal.
Ingredients
Crust
- 300 g digestive biscuits
- 150 g unsalted butter, melted
Cheesecake Filling
- 450 g cream cheese, room temperature
- 90 ml (1/3 cup) sour cream, room temperature
- 187.5 ml (3/4 cup) pureed mango pulp
- 1/2 tsp vanilla extract
- 97.5 ml (1/2 cup) caster sugar
- 3/4 tbsp cornflour (cornstarch)
Mango Topping
- 1/3 to 1/2 cup mango pulp
Meringue Topping
- 4 egg whites
- 200 g caster sugar
- Pinch of salt
- 1/4 tsp cream of tartar (or lemon juice)
- 1/4 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 320°F (160°C) to prepare for baking the cheesecake later.
- Prepare Crust: Crush the digestive biscuits in a food processor until fine crumbs form. Combine the crumbs with melted butter, mixing well until evenly coated.
- Form Crust Base: Press the buttered biscuit crumbs firmly into the base and around the sides of a springform pan using a glass or spoon. Chill in the refrigerator for at least 30 minutes to set.
- Make Filling: In a large bowl, whisk together cream cheese and sour cream until smooth. Add caster sugar and vanilla extract, mixing to combine. Incorporate mango pulp and cornflour, stirring until fully blended.
- Assemble Cheesecake: Pour the mango cream cheese filling over the chilled crust in the springform pan, spreading evenly.
- Bake Cheesecake: Bake in the preheated oven for 45-50 minutes until the center is set and the top turns lightly golden.
- Cool Cheesecake: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 10 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours to chill thoroughly.
- Prepare Meringue: In a heatproof bowl, combine egg whites, caster sugar, salt, cream of tartar, and vanilla extract. Heat over a double boiler until the mixture reaches 140°F (60°C), ensuring safe cooking of egg whites.
- Whisk Meringue: Transfer the warmed mixture to a stand mixer and beat on high speed for about 10 minutes until stiff, glossy peaks form. Alternatively, whisk over steaming water until sugar dissolves, then continue whisking off heat to stiff peaks.
- Top Cheesecake: Spread the reserved mango pulp atop the chilled cheesecake, then spread the prepared meringue over the mango layer, using a spoon to create decorative peaks.
- Optional Torch: For a toasted effect, carefully brown the meringue peaks with a kitchen torch before serving for added flavor and texture.
- Serve: Slice and enjoy this tropical, creamy, and airy baked mango meringue cheesecake.
Notes
- Make sure all dairy ingredients are at room temperature for a smooth, lump-free filling.
- Chilling the crust before adding the filling helps prevent sogginess.
- The double boiler method is crucial for safe meringue preparation to avoid raw egg consumption.
- If you don’t have a kitchen torch, the meringue can be enjoyed as is or briefly browned under a broiler watching carefully.
- Storing the cheesecake in the refrigerator overnight improves flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
