This Mango Japanese Cheesecake is a light and airy twist on the traditional Japanese cheesecake, infused with the tropical sweetness of mango. The fluffy texture combined with the rich, creamy flavor makes it a refreshing dessert for any occasion. With its delicate mango topping and soft, soufflé-like base, it’s perfect for summer gatherings or any time you’re craving a fruity, indulgent treat.
Ingredients:
For the Mango Puree:
1 large ripe mango (about 1 cup of puree)
1 tablespoon lemon juice (optional, to enhance flavor)
For the Cheesecake:
1/2 cup (120g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
1/2 cup (120ml) whole milk
1/2 cup (100g) granulated sugar
1/4 cup (30g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla extract
5 large eggs (separated into whites and yolks)
1/2 teaspoon cream of tartar
1/4 cup (60g) powdered sugar
Boneless skinless chicken breast
I’ve made this so many times now, and it gets better each time
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