I have been so occupied these days that I cannot even finish typing my blog posts. Work and studies and baking orders, all of it has been overwhelming. Here in Ahmedabad where I love, the situation with Covid-19 keeps getting worse every day. On top of that, reading about things happening everywhere in the world just makes me sad. Which is why I just thought it would be nice to take some time off. However, I’m here and I have for you some sunshine! This mango cheesecake swirled cake is perhaps the best thing I have made with mangoes this summer so far.
This recipe is extremely easy and I have made this recipe slightly differently. I used the ‘Reverse Creaming Method’ which I will touch upon in detail very soon (HINT: I am working on a very cool blog post for you guys!). For now, just trust me when I say this recipe is a definite keeper and will yield you the moistest, most delicious crumb you have ever tried!
Mango Cheesecake Swirl Cake
Ingredients
For the cake:
- 200 g unsalted butter cut into approximately 1 inch cubes room temperature
- 172 g eggs room temperature
- 172 g all-purpose flour
- 172 g castor sugar
- 1 tsp baking powder
- 40 ml milk
- 2 tsp vanilla extract
- ¼ tsp salt
Cheesecake filling
- 100 ml fresh mango puree
- 130 g cream cheese room temperature
- 4 tbsp castor sugar
Instructions
Make the cake batter:
- Preheat your oven to 175 C, grease and line a 9×9 or 8×8 inch square baking pan and set aside.
- Sift the flour, sugar, baking powder and salt into a medium-large bowl (If using a stand mixer, you may do so in the bowl of the mixer) you can also use a hand held mixer.
- Now add the cubed room temperature butter into the sifted dry ingredients and start mixing at a low speed (use the paddle attachment), increase the speed after 10-15 seconds and mix for about 25-30 seconds until the flour looks like wet sand
- Take a separate bowl, combine the eggs, milk and vanilla and whisk until well combined.
- Now add half of this mixture to your flour and butter, mix it on medium high speed for one minute. This step will build the structure of the cake. It is very important to make sure that you beat the mixture for at least one minute otherwise your cake will not have structure
- After one minute, stop the mixer and add half of the remaining liquid and whip for 20-30 seconds, do the same with the last amount of liquid.
- Once the batter looks smooth stop mixing and keep it aside for a bit.
Make the cheesecake filling:
- Mix the room temperature cream cheese, mango puree and sugar with a whisk (if your cream cheese is at room temperature this should be very easy). Ensure that the mixture is super smooth. You may want to adjust the sugar according to the sweetness of your mangoes.
Assemble the cake:
- Pour 2/3rd of the cake batter into the prepared pan and smooth it out using the back of a spoon or a palette knife. Now pour the mango cheesecake filling evenly on top leave a little space at all the sides so that the filling stays hidden inside the cake. Now spoon the remaining cake batter on this cheesecake filling (I add small dollops of it everywhere) then smooth it very gently with a spoon.
- Bake the cake for roughly 55 minutes. You know the cake is done when the cake leaves the edges of the cake pan and the top is lightly golden and springs back when you touch the top gently.
- Let the cake cool down completely AT LEAST 4-5 hours. Do not attempt to cut in anytime before that or your cake will fall apart.
- Once cooled completely, you can cut and serve as is, sprinkle with some powdered sugar or whipped cream or fresh mangoes/berries, even ice cream!
Hii, I’m really excited to try this recipe, sadly mangoes aren’t in season here yet. I wanted to ask would this work with strawberries? If yes, would that affect the cooking time or require any adjustment in the rest of the ingredients?
Hey, you can use fruits such as all berries, pumpkin puree, mangoes etc. for this recipe. No adjustments required 🙂