Mango Tango Cheesecake Cake

Luscious Mango Tango Cheesecake Cake

Ingredients:

For the Cake Layers:

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

For the Cheesecake Layer:

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

For the Mango Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup mango puree
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream

For Decoration:

  • Fresh mango slices
  • Mint leaves

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans and one 8-inch springform pan with parchment paper.
  2. For the cake layers: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Fold in the mango puree until evenly distributed. Divide the batter evenly between the two prepared cake pans.
  4. For the cheesecake layer: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth. Pour the cheesecake batter into the prepared springform pan.
  5. Bake the cake layers for 25-30 minutes or until a toothpick inserted into the center comes out clean. Bake the cheesecake layer for 45-50 minutes or until the center is set. Allow the cake layers and cheesecake to cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
  6. For the mango frosting: In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Mix in the mango puree and vanilla extract. Add heavy cream, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
  7. To assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of frosting over the top. Place the cheesecake layer on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake layer. Top with the second cake layer. Frost the entire cake with the remaining mango frosting.
  8. Decorate the cake with fresh mango slices and mint leaves. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
  9. Prep Time: 40 minutes | Baking Time: 50 minutes | Total Time: 6 hours 30 minutes (including cooling and chilling time)
  10. Kcal: 600 kcal per slice | Servings: 12 servings

FAQs:

  1. What is Mango Tango Cheesecake Cake?
    • Mango Tango Cheesecake Cake is a tropical dessert that combines layers of mango-flavored cheesecake and mango-infused cake. It features a creamy mango cheesecake layer and a moist mango cake layer, often finished with a mango glaze or fresh mango slices for a burst of fruity flavor.
  2. How do I make Mango Tango Cheesecake Cake?
    • To make Mango Tango Cheesecake Cake, start by preparing the cheesecake layer. Mix cream cheese, sugar, eggs, and mango puree until smooth, then bake in a springform pan. For the cake layer, prepare a mango-flavored cake batter and bake it in a separate pan. Once both layers are cooled, assemble by placing the cheesecake on top of the cake layer. Cover with a mango glaze or fresh mango slices, and chill in the refrigerator before serving.
  3. Can I use fresh mangoes for the cheesecake and cake layers?
    • Yes, you can use fresh mangoes to make mango puree for both the cheesecake and cake layers. Simply peel and pit the mangoes, then blend the flesh until smooth. Strain the puree if necessary to remove any fibrous parts. Fresh mango puree will provide a natural and vibrant mango flavor to your dessert.
  4. How can I prevent the cheesecake layer from cracking?
    • To prevent the cheesecake layer from cracking, bake it in a water bath to ensure even cooking and maintain moisture. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Bake at a low temperature and avoid overbaking. Once done, turn off the oven, crack the door open, and let the cheesecake cool slowly for about an hour before refrigerating. This gradual cooling process helps prevent cracks.
  5. How should I store Mango Tango Cheesecake Cake?
    • Store Mango Tango Cheesecake Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4-5 days. The cake tastes best when served chilled. If you need to store it longer, you can freeze the assembled cake (without the fresh mango topping) for up to 1-2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before adding any fresh toppings and serving.

Mango Tango Cheesecake Cake is a delightful and refreshing dessert that combines the creaminess of cheesecake with the tropical flavor of mango, making it perfect for warm weather or special occasions.

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