Cake

Cheesecake s mangom

Name: Cheesecake s mangom
Cook time: 55 min
Total time: 55 min
Ingredients: 500 g svježeg sira (ili krem sira) (oko 2 cups svježeg sira / 2 ¼ cups krem sira); 130 g šećera (⅔ cup); 1 tsp ekstrakta vanilije; 3 srednja jaja; 150 g mesa manga (½ cup + 2 tbsp); 80 ml slatkog vrhnja (⅓ cup); 1½ tbsp gustina; 1 svježi mango, za ukrašavanje

Kremasti voćni cheesecake bez podloge - sočan, lagan i savršen kad želite nešto brzo, a dojmljivo. Ukrašen svježim kriškama manga za lijep i osvježavajući...

Podijeli

Pečenje 55 minuta

Sastojci

500 g svježeg sira (ili krem sira) (oko 2 cups svježeg sira / 2 ¼ cups krem sira)
130 g šećera (⅔ cup)
1 tsp ekstrakta vanilije
3 srednja jaja
150 g mesa manga (½ cup + 2 tbsp)
80 ml slatkog vrhnja (⅓ cup)
1½ tbsp gustina
1 svježi mango, za ukrašavanje

Priprema

1
Mango za nadjev ogulite, odvojite meso od koštice, narežite na kockice i izmiksajte u glatki pire. Za još svilenkastiju teksturu propasirajte kroz fino sito.
2
Cijeli kalup s odvojivim obručem (dno i stranice) obložite papirom za pečenje kako ništa ne bi curilo i kako biste kolač lakše izvadili.
3
U zdjeli mikserom umutite svježi sir (ili krem sir), šećer i ekstrakt vanilije dok smjesa ne postane glatka, ali nemojte predugo miksati da ne umiješate previše zraka.
4
Dodajte jaja jedno po jedno i nakon svakog kratko lagano promiješajte.
5
U manjoj zdjelici umiješajte gustin u vrhnje dok se ne rastope sve grudice.
6
U smjesu dodajte pire od manga i smjesu vrhnja i gustina te kratko promiješajte, samo dok se ne sjedini.
7
Zagrijte pećnicu na 320°F (160°C).
8
Smjesu ulijte u pripremljeni kalup i poravnajte površinu. Pecite na srednjoj rešetki 55-65 minuta, dok sredina još bude tek malo drhtava.
9
Ugasite pećnicu, odškrinite vrata i ostavite cheesecake da odstoji 15 minuta.
10
Ostavite da se potpuno ohladi, a zatim ga stavite u hladnjak najmanje 4 sata (najbolje preko noći) prije ukrašavanja.
11
Za ukras ogulite svježi mango, narežite ga na tanke trakice i posložite ih tako da se lagano preklapaju po vrhu ohlađenog cheesecakea. Poslužite dobro rashlađeno za najosvježavajući, voćni okus.

Video

Mango Cheesecake Questions

Can I use frozen mango instead of a fresh one for the filling?

Yes, thaw it fully first and drain off any liquid that collects, since extra water thins the batter and can keep the cheesecake from setting. Puree the 150 g of thawed flesh as you would fresh mango and press it through a fine sieve for the same silky texture. Use a fresh mango for the topping, though - frozen pieces go limp and watery once thawed.

Quark or cream cheese - which one should I pick, and does anything change?

Both work with the same 500 g weight, but quark is leaner and gives a lighter, slightly tangier cake, while cream cheese bakes up richer and denser. If you use quark, let it drain briefly if it looks very wet, and stir cream cheese smooth before adding the sugar so no lumps survive the gentle mixing. Neither choice changes the sugar, eggs, or baking time.

My cheesecake cracked on top - what went wrong?

Cracks almost always come from too much air or too fast a temperature change. The recipe deliberately says not to overmix the quark and to add the eggs one at a time, because whipped-in air expands in the oven and then collapses. The 15-minute rest with the oven off and the door cracked is the other half of the fix - pulling the cake straight out into a cool kitchen shocks the surface into splitting.

How far ahead can I make it, and how do I store it?

Bake it a day ahead: after the 15-minute oven rest, let it cool to room temperature and chill it for several hours or overnight, which lets the cornstarch-set filling firm up and slice cleanly. Keep it covered in the fridge and it stays good for about three days. Add the fresh mango topping just before serving so the slices stay glossy and don't weep juice onto the surface.

How do I know it's actually done at the end of the baking time?

Go by the wobble, not the clock: the edges should look set while the center still jiggles slightly as one piece when you nudge the pan. A center that ripples like liquid needs more time, and one that's completely firm is already overbaked and will be dry. Because 55-65 minutes is a range, start checking at 55 minutes - pan material and oven quirks shift it either way.

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