Mango Cheesecake

When you craving for dessert, make cheesecake. It's easy to prepare and crowd pleasing. I made this decadent cheesecake using fresh mango, one of the guilt free desserts. This velvety smooth  and golden yellow color cheesecake is low in fat, low in sugar and gluten free, what more can you expect?

We Indians are mango fanatics and use them in many desserts. Summer is almost over but sweet mangoes are still available at our local markets. From kids to adults, everyone loves this cheesecake, a must try before mangoes are gone! I also used saffron for rich flavor but it's optional.

Ingredients ~
For the crust:
1/2 cup oat flour
1 tsp. tapioca flour
1/2 tsp baking powder
1/3 cup sugar
1/8 cup fresh mango puree
A few saffron threads
2 eggs
1/3 cup salted butter

For the filling:

16 oz. 1/3less fat cream cheese
1/2 cup low fat sour cream
3/4 cup sugar
2 eggs
1 cup mashed mango
1 tsp tapioca flour
A few saffron threads

For the whipped cream cheese frosting~
1/2 cup super cold heavy cream
4 oz. low fat cream cheese, at the room temperature

1- 1 1/2 tbsp powdered sugar
1/2 cup chopped mango for garnishing
A few saffron threads

Method~
For the crust, preheat the oven to 350 degree Fahrenheit. In a large bowl beat the eggs, mango puree, saffron threads, butter and sugar. In a separate bowl sift the oat flour, tapioca flour and baking powder, then gently fold in the egg mixture until just combined. Do not over mix! Pour the mixture into the parchment lined 8-inch round spring-form pan. Bake for 18-20 minutes or until tooth pick inserted comes out clean. Cool on a wire rack.

For the filling,  mix cream cheese, sour cream, sugar, tapioca flour, mashed mango, saffron threads and eggs until just smooth but do not over mix. Pour batter into the cake crust. 

Place the pan on a cookie sheet and bake it for 60-70 minutes until surface set. Remove the cheesecake from the oven and let it cool completely on a wire rack. Run a blunt knife around edge of the spring form pan. Remove and transfer to a cake plate. Cover and refrigerate for 3-4 hours.

While cheesecake is being chilled prepare the frosting. Chill a medium bowl and wire whisk or electric beater attachment for at last half an hour then whip the heavy whipping cream and powdered sugar until stiff peaks form. In another bowl beat cream cheese until smooth. Fold in the whipped cream into the cream cheese. Place chopped mangoes in the middle of the cheesecake and pipe the whipped cream cheese around it using a piping bag or ziplock bag with a decorating tip. Sprinkle saffron threads over the frosting. Enjoy this fruity cheesecake with family and friends!

Happy Baking!