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Mango Tango Cheesecake Cake

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This Mango Tango Cheesecake Cake combines the rich creaminess of cheesecake with the vibrant flavor of mangoes. It’s a perfect dessert for special occasions or whenever you’re craving a taste of the tropics.

Ingredients

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For the Cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup finely chopped dried mango
  • Yellow food coloring (optional)
  • Powdered sugar, for dusting

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

For the Mango Topping:

  • 2 cups diced ripe mango (fresh or canned)
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Instructions

  • Prepare the Cake:
    • Preheat your oven to 350°F (175°C).
    • Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment as well.
    • In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is thick and pale yellow. Mix in the vanilla extract and yellow food coloring, if using.
    • In another bowl, sift together the cake flour, salt, and baking powder. Stir in the chopped dried mango.
    • In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
    • Gently fold the whipped egg whites into the egg yolk mixture in three batches, ensuring the batter is well combined.
    • Pour the batter evenly into the prepared jelly roll pan, smoothing the surface.
    • Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
  • Roll the Cake:
    • While the cake is baking, lay a clean kitchen towel flat and generously dust it with powdered sugar.
    • Once the cake is baked, immediately turn it out onto the sugar-dusted towel and peel off the parchment paper.
    • Starting from a short end, roll the cake up with the towel into a spiral. Place it seam side down on a wire rack to cool completely.
  • Prepare the Cheesecake Filling:
    • In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
    • In another bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until well blended.
  • Make the Mango Topping:
    • In a small saucepan, combine the diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
    • Dissolve the cornstarch in a small amount of water, then stir it into the mango mixture. Continue cooking until the mixture thickens, then set aside to cool completely.
  • Assemble the Cake:
    • Unroll the cooled cake carefully and remove the towel.
    • Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
    • Spread the cooled mango topping evenly over the cheesecake layer.
  • Final Roll and Serve:
    • Roll the cake up again, starting from the same end, and carefully remove the parchment paper as you go. Place the rolled cake seam side down on a serving platter.
    • Cover the cake with plastic wrap and refrigerate for at least 1 hour to set.
    • Before serving, dust the top with powdered sugar if desired. Slice and enjoy the chilled Mango Tango Cheesecake Cake!

Notes

  • Ensure the cake is completely cooled before adding the filling to prevent melting.
  • For a smoother roll, handle the cake gently to avoid cracks.
  • Fresh mangoes provide the best flavor, but canned mangoes can be used if fresh ones are unavailable.

Find it online: https://recipe.newsvks.com/mango-tango-cheesecake-cake/