Mango Tango Cheesecake Cake

Mango Tango Cheesecake Cake

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Here’s a recipe for a Mango Tango Cheesecake Cake that combines the creamy richness of cheesecake with the tropical sweetness of mango. This stunning dessert features layers of mango-flavored cake, creamy cheesecake, and a luscious mango glaze. It’s perfect for special occasions or when you’re craving something indulgent!

Ingredients

For the Mango Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup mango puree (from about 2 ripe mangoes)
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice or vinegar)

For the Cheesecake Layer:

  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Mango Glaze:

  • 1/2 cup mango puree
  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice

For Garnish:

  • Fresh mango slices
  • Whipped cream
  • Mint leaves (optional)

Instructions

1. Preheat and Prepare:

  1. Preheat your oven to 325°F (160°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

2. Make the Mango Cake:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vegetable oil and vanilla extract.
  4. Stir in the mango puree.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

3. Make the Cheesecake Layer:

  1. In a separate mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Pour the cheesecake batter over the mango cake batter in one of the pans, spreading it evenly.

4. Bake the Cakes:

  1. Bake the cake with the cheesecake layer for 40-45 minutes, and the plain mango cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

5. Make the Mango Glaze:

  1. In a small bowl, whisk together the mango puree, powdered sugar, and lemon juice until smooth.

6. Assemble the Cake:

  1. Place the plain mango cake layer on a serving plate. Spread a thin layer of mango glaze on top.
  2. Carefully place the cheesecake layer on top.
  3. Drizzle the remaining mango glaze over the top of the cake, allowing it to drip down the sides.

7. Garnish and Serve:

  1. Decorate the cake with fresh mango slices, whipped cream, and mint leaves (if using).
  2. Slice and serve!

Tips for Success:

  • Use ripe, sweet mangoes for the best flavor.
  • To make mango puree, blend peeled and diced mangoes in a food processor or blender until smooth.
  • Chill the cake for 1-2 hours before serving to make slicing easier.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Enjoy this Mango Tango Cheesecake Cake—it’s a tropical delight that’s sure to impress!


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