Name: Ginger Mango Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 380g Frozen mango (blended smooth); 30g Passion fruit juice; 20g Granulated sugar; 5g Gelatin (250 bloom); 240g Heavy cream; 15g Powdered ginger; 15g Powdered sugar; 5g Vanilla extract

Description

A tropical mango cheesecake with a ginger-infused whipped cream topping. Blended frozen mango is folded directly into the filling for a bright, fruity batter, while the whipped cream with some ginger spice.

Special Instructions

Mango Filling

Blend the frozen mango until completely smooth.
Stir in the passion fruit juice and sugar.
Heat the mango mixture to 150°F.
Mix into the cheesecake filling while the cake is also at 150°F.

Ginger-Infused Whipped Cream

Place the mixing bowl and beater in the fridge to chill before starting.
Whip the cream with the powdered sugar, vanilla extract, and some powdered ginger until peaks form.
Spread or pipe onto the fully cooled cheesecake.
Sprinkle the remaining powdered ginger decoratively on top.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Heavy cream	240g
Powdered ginger	15g	Some mixed in, and some decoratively on top
Powdered sugar	15g
Vanilla extract	5g

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Frozen mango (blended smooth)	380g	Blend until smooth, then fold into the filling
Passion fruit juice	30g	Mix into the filling with the mango
Granulated sugar	20g	To taste, balance the tartness of the fruits
Gelatin (250 bloom)	5g

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honey Maid graham crackers (~140g)
Butter (room temperature)	60g	4 tbsp

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.

Shop Ingredients

Kosher certified only Turning kosher off swaps to a cheaper gelatin when available.

Purchase planning: Single 8" cake (lowest upfront) Bulk prep (best long-run) Cakes to make:

Philadelphia Cream Cheese (2x 8oz)

~$8.98