Mango Tango Cheesecake Cake

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Description: The Mango Tango Cheesecake Cake is a tropical delight that combines two irresistible desserts in one: a rich, creamy cheesecake layered on top of a light and fluffy cake, all topped with a vibrant, tangy mango glaze. This beautiful, multi-layered dessert brings together the luscious sweetness of mangoes with the tangy richness of cheesecake, creating a perfect balance of flavors and textures. Ideal for special occasions or just a refreshing treat, this cake is sure to impress your guests and satisfy your sweet tooth.

Origin: The Mango Tango Cheesecake Cake is a modern twist on the traditional cheesecake, incorporating tropical fruits and flavors. Inspired by the popularity of fruit-topped desserts and the irresistible combination of cheesecake and cake layers, this dessert highlights mangoes as a star ingredient—perfect for summery occasions.

Ingredients (for 10-12 servings):

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Cheesecake Layer:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Mango Glaze:

  • 1 cup mango puree (from fresh or canned mangoes)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)

Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Prepare the cake layer: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, mixing until just combined. Pour the batter into the prepared cake pan and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan.
  4. Prepare the cheesecake layer: While the cake is cooling, beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
  5. Assemble the cheesecake cake: Once the cake has cooled, pour the cheesecake filling on top of the cooled cake batter. Smooth the top with a spatula. Bake the cheesecake layer at 350°F (175°C) for 30-35 minutes, or until the cheesecake is set but slightly jiggly in the center. Let the cake cool completely, then refrigerate for at least 4 hours or overnight to allow the cheesecake layer to firm up.
  6. Prepare the mango glaze: In a small saucepan, combine the mango puree, sugar, and lemon juice. Bring the mixture to a simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the simmering mango mixture. Cook for 2-3 minutes, or until the glaze thickens. Remove from heat and let it cool to room temperature.
  7. Assemble the cake: Once the cheesecake has chilled and the glaze is cool, pour the mango glaze over the top of the cheesecake layer, spreading it evenly. You can drizzle the glaze with a spoon or pour it directly in the center and let it flow out naturally.
  8. Serve and enjoy: Once the glaze has set, slice the cake and serve. The Mango Tango Cheesecake Cake is perfect for special occasions, served with a refreshing tropical drink or enjoyed on a warm day.

Tips for Success:

  • Room temperature ingredients: Make sure the cream cheese and eggs for the cheesecake layer are at room temperature to ensure a smooth and lump-free filling.
  • Chill properly: Be sure to allow the cake to chill for several hours (or overnight) to ensure the cheesecake layer firms up properly.
  • Mango puree: If you’re using fresh mangoes, puree the fruit in a blender or food processor. You can also use canned mango puree for convenience.
  • Consistency of glaze: If you prefer a thinner glaze, reduce the cornstarch slightly or add a bit more water to reach the desired consistency.

Recommendations:

  • Serve this cake with a side of fresh tropical fruit like diced mango, pineapple, or kiwi for added flavor and texture.
  • Pair with a chilled glass of sparkling water or mango juice for a refreshing experience.

Nutrition (per serving, approximate):

  • Calories: 350-400
  • Protein: 5g
  • Carbohydrates: 50g
  • Fat: 20g
  • Fiber: 2g
  • Sugar: 35g
  • Sodium: 180mg

The Mango Tango Cheesecake Cake is the perfect dessert for mango lovers, blending the richness of cheesecake with the tropical vibrancy of mango. A guaranteed showstopper for any celebration!

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