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    Home » Recipes » Dessert Recipes

    Mango Cheesecake with Brownie crust

    Published: Dec 12, 2014 · Modified: Aug 19, 2022 by Andrea

    Jump to Recipe

    All you need to celebrate a special occasion is of course a cake, and what's better than this fantastic Mango Cheesecake with Brownie crust?

    This Mango Cheesecake recipe has all the key essentials a proper cake needs:

    - It's light, so you can have seconds without feeling too guilty!

    - It has chocolate, because it's okay to indulge into heart-warming chocolate from time to time.

    - It's packed with fruits, which don't only taste delicious but guarantee 1 of your 5-a-day.

    A classic  cheesecake has a digestive biscuits base, my version includes a delicious brownie crust that adds a lot more excitement and gets the attention of all the chocolate lovers out there. If you don't fancy mango, swap it with persimmon, and I can easily guarantee you will love it too.

    It can be confusing to choose the right cheese for you cake; I know it sounds a little heretic, but try to avoid store-bought cheese spreads, and keep it as natural as possible. I use ricotta cheese, low in fat and versatile, this italian cheese is a great alternative for delicious and healthier desserts. In Sicily, it's the key ingredient for making the world famous cannoli, - did I convince you now?

    You can either make 6 mini cheesecakes in a muffin tin or use a spring-form cake pan and make one larger cheesecake if you prefer.

    This mini Mango cheesecake with brownie crust is a delightful dessert for any party, plus it's extremely cute!

    Mango ricotta cheesecake with brownie crust by The petite cook
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    5 from 1 vote

    Mango Cheesecake with Brownie crust

    Prevent your screen from going dark
    A delightful cheesecake with an unexpected indulging brownie crust, topped with refreshing sweet mango and fruits.
    Prep Time30 mins
    Cook Time35 mins
    Total Time1 hr 5 mins
    Course: Dessert
    Cuisine: English
    Serving: 6
    Author: Andrea Soranidis

    Ingredients

    Brownie crust:

    • ½ cup /115g salted butter
    • 8 ounces /228g coarsely chopped quality dark chocolate
    • 1 cup /200g golden caster sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup + 2 tablespoon /80g all-purpose flour
    • 2 tablespoon unsweetened cocoa powder
    • ¼ teaspoon salt

    Filling:

    • 8 oz/ 240gr ricotta cheese, well drained
    • ⅔ cup / 75gr granulated sugar
    • zest of 1 lemon
    • zest of 1 orange

    Topping:

    • 2 mangos, peeled and cubed
    • ¼ cup icing sugar
    • 1 tablespoon lime
    • Seasonal fruits to decorate

    Instructions

    For the brownie crust:

    • In a microwavable bowl, put chocolate chunks and butter and microwave for 3 mins over med power, stirring every 30 secs. Allow to cool.
    • Fold into the bowl sugar and eggs, one at a time, whisking well until smooth. Add vanilla and cocoa, then fold in the flour and mix until just combined.
    • Pour the batter into a 9x9 baking pan covered with aluminium foil. Bake in a preheated oven to 350F/180C for 35 mins, you will see the brownies pulling away from the edges of the pan. Set aside to cool, then gently remove the top layer with a knife, and cut 6 small circles ( the same size of your ramekins). Set aside until needed.

    For the Ricotta filling:

    • In a large bowl whisk energetically together the ricotta with sugar and zest of orange & lemon.
    • Cover 6 small muffin tins with plastic wrap and arrange a disk of brownie crust on each, gently pressing down to the bottom.
    • Evenly divide the ricotta filling into the tins, leaving 1cm space on top.
    • Put into the freezer while you make the mango puree.

    For the mango puree:

    • Blend mango cubes with sugar and lime juice, adding 1 tablespoon water if the mixture is too thick.
    • Pour the mixture through a fine sieve into a bowl.
    • Cover each cheesecake with the mango puree and refrigerate until set, about 2h or overnight.
    • Gently remove from the muffin tin and decorate with fresh fruits and chocolate. Enjoy!
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

     

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    Comments

    1. Drew says

      May 08, 2019 at 12:42 am

      Mine turned out really soggy. So I put it in the freezer overnight and it turned out great! I'm definetely making this again.

      Reply
      • Andrea says

        May 13, 2019 at 10:58 am

        I'm glad to hear you were able to save the crust and it turned out great 🙂 Hope you get to try more recipes!

        Reply
    2. Jolena @TheRubyKitchen says

      January 28, 2015 at 3:07 pm

      These are so beautiful. I love the bold move of putting mango and chocolate together!

      Reply
      • The Petite Cook says

        January 30, 2015 at 3:22 am

        Thanks Jolena :). To be honest, I'd put mango everywhere, I love the sweetness and I reckon it pairs so well with dark chocolate! Next in my recipe wishlist it's a glutenfree and dairy free chocolate cake with sliced mango on top *_*

        Reply
    3. Cheyanne says

      December 14, 2014 at 12:04 am

      Stunning and the flavor combination sounds outrageously delicious! ♡

      Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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