Name: Mango Frangipan 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; 100g Mango puree; 200g Oven-dried mango slices

Description

A tropical cheesecake with a frangipane crust, mango puree swirled into the filling, and oven-dried mango slices on top. The frangipane crust adds a nutty richness that pairs well with the bright mango flavor, though the mango could be more pronounced.

Special Instructions

For the frangipane crust: cream 30g softened butter with 30g sugar, beat in 1 egg, then fold in 60g almond flour. Press into the pan and bake until set. For the filling, swirl the mango puree into the cheesecake batter. For the topping, slice 2 large mangos, arrange on a lined baking sheet, and oven dry at a low temperature until slightly caramelized. Arrange about 1 cup of the dried mango slices on top of the finished cheesecake. Consider reducing the mango puree to concentrate the flavor, or use more puree in future batches to get a stronger mango presence.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Oven-dried mango slices	200g	2 large mangos, oven dried, about 1 cup arranged on top

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
Mango puree	100g	Use ripe Alphonso mangoes or frozen mango pulp

Crust (frangipane)

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

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 frangipane 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.