Mango Basque Cheesecake | Glutenfreewhisk

 This mango cardamom Basque cheesecake is one of the best things I baked this month. And from the first ever attempt to bake Basque cheesecake which was vanilla burnt Basque cheesecake for me. This is way softer, creamier and delightful. I am happy I tried this recipe because I really wanted to make the most of mangoes this mango season and this recipe is just a beauty.

I am using green cardamom and saffron in the recipe for aroma, flavor and to make a cake version of mango shrikhand. Since it is mango season and I have already shared the recipe of mango shrikhand which is super simple and easy thus I wanted to bake a mango shrikhand Basque cheesecake. So here it is. One of the creamiest Burnt Basque cheesecakes ever. Now I have two more flavors to try. Pistachio Basque cheesecake and Chocolate burnt Basque cheesecake. 

You will notice that my cake does not have a very burnt top and this is for the reason that I did not place my cake to bake on top oven shelf because while doing so I burnt my butter paper and it caught fire. So, to be on a safe side I avoided keeping in on the top rack after that. I followed the exact same baking process of switching the heat on the top grills of my oven for last 10 minutes to get the burnt effect like I did for vanilla burnt Basque cheesecake recipe. But the burnt effect for this was less but it did not compromise the taste or the setting of the layer. My mango Basque cheesecake came out to be the perfect one.

Trust me this cheesecake is 20% better than the vanilla Basque cheesecake. I think it is not just the flavor but also the texture. Hence 20% better. This mango shrikhand Basque cheesecake was way wobbly from the center when I removed it from the oven, and it is softer and smoother and creamier. I think serving cheesecakes with chocolate dip is too much because the beauty of flavor, like the vanilla and mango is overshadowed by chocolate dip. That means your cake is lacking that you require a side dip. A side chocolate dip seems sensible for a chocolate Basque cheesecake according to me.

My recipe for mango Basque cheesecake is gluten-free and wholesome because I am using arrowroot powder instead of maida and 3 whole mangoes that not only provide taste but color as well. I prefer arrowroot powder over corn-starch, but you can even use corn-starch. To enhance the yellow even more I have used saffron strand because what's better than the yellow of saffron and that aroma and flavor is unmatched. This is the reason my mango Basque cheesecake turned into mango shrikhand basque cheesecake naturally.

I did not decorate my Burnt Basque vanilla cheesecake because I was so delighted with my results because it was my first attempt. But for this Mango shrikhand Basque cheesecake I am keep the toppings simple because the cheesecake in itself is so flavorful. The best topping for a Baque cheesecake which is sweet can be fresh tangy fruits and I am using cherries and some shaved dark chocolate.

I have made my own mascarpone cheese and cream cheese at home because it is easy and cost efficient. To make mascarpone cheese at home all you have to do is take fresh cream, heat it and add lemon juice. It thickens immediately. Let it strain over a cheesecloth or muslin cloth over a sieve overnight and viola. To make cream cheese at home take cream, milk and lemon juice. Basically, curdle it and strain it over a sieve and muslin cloth overnight in a refrigerator and done. Put a pinch of salt and whisk it until smooth and your homemade easy and frugal cream cheese is ready.

If you don't want to make your own mascarpone cheese, then you can use RRO dairy mascarpone cheese and for cream cheese option you can choose between RRO dairy cream cheese or Philadelphia original cream cheese pack of 2. I personally don't like burning a hole in my pocket when I can frugally make my own cream cheese and mascarpone cheese at home which is simple. All it requires is the right ingredients and patience.

If you love cakes or if you love to bake or eat baked goods trust me this recipe is the easiest. Just follow along. There is no expertise required. This is my second attempt and I cannot be happier. Happy baking!

INGREDIENTS -

Pulp of 3 mangoes

2 tsp green cardamom powder

A few strands of saffron soaked in 15 ml of warm milk

Powdered brown sugar, to taste

300 gm Mascarpone cheese 

500 gm Cream cheese

250 gm Hung Greek yogurt 

2 eggs beaten

100 ml Heavy whipping cream

5-6 tbsp arrowroot powder

2 pinches of salt

To decorate

A few cherries, whole 

Chopped dark chocolate 

Tulsi spring

METHOD -

1. Pre-heat the oven at 200 degrees Celsius. Prepare a water bath. This time for water bath I am using an oven safe plate with water and placing my springform cake tin over it which I have lined with 2 layers of butter paper and have secured the outside of the cake time with aluminum foil.

2. In a big bowl take cream cheese add 2 pinches of salt to it. Then take mascarpone cheese and beat it all together until super smooth.

3. Now add hung Greek yogurt, saffron milk, powdered sugar, mango pulp, green cardamom powder and whisk it all again until combined and smooth. Now add the heavy whipping cream whisk and finally add arrowroot powder and whisk. You can check for the sweetness at this stage and add more sugar if required.

4. Finally add beaten eggs, a little at a time, beating or whisking the mixture.

5. Pour the cake batter onto the lined springform cake tin, tap it for the batter to settle and remove any air bubble and place it over the plate with water (water bath).

6. Bake the cake for 40 minutes at 200 degrees Celsius. For the last 10 minutes change the heating of the oven to the top only mode to get a nice layer on top.

7. Once done remove the cake from the oven and remove the water bath and let cool down completely. refrigerate for 24 hours next.

8. After 24 hours demould the cake from the tin, remove the butter paper and the base. Decorate with whole cherries, chopped chocolate shavings, and tulsi spring. Slice using a hot knife only. Which apparently, I haven't thus have got unkempt slice.

9. Take a bite because the word is indulgence.

Note - Make sure every ingredient is at room temperature because if it is not your cream-based ingredients can curdle or split. When the cheesecake is baked for 40 minutes it should still be wobbly. Cool it completely before refrigerating. Demould only after it has set for 24 hours in the refrigerator. 

Check the full recipe on YouTube (Gluten_free_whisk) - Mango Basque cheesecake recipe.

Mango Basque Cheesecake | Glutenfreewhisk