I made this back in March, when my daughter requested a cheesecake for her birthday. After I had made it, she clarified that she wanted the lemon cheesecake I had made from the Baking Bible earlier, so there was a lot of baking going on at my house in March!
I couldn’t get to our local Indian markets that week, so I ordered mango pulp from Amazon:
and assembled ingredients for the sponge cake base:
Which took a little longer than the 20 minutes described in the Baking Bible, but not too much longer, and looked lovely.
I left it cooling on the counter while I picked up my daughter.
Turns out the dog thought it smelled lovely. At least I think he did, because there was no sign of the cake. After a short hunt I found the parchment paper crumpled up next to the sofa, but nary a crumb of cake remained. <sob>
I didn’t have the energy to make another sponge cake AND this cheesecake, and by the way it was my older daughter’s birthday too, so I was truly in the weeds with this cake-baking endeavor. Off to the store I went for some ladyfingers, which were probably not as flavorful, but I was the only one who knew what we were missing.
I’m getting ahead of myself here. The filling in progress:
with some mango:
egg whites a-beating, and lightening the batter:
Here’s the mango cheesecake mixture getting even MORE mango’d with the cooked-down mango pulp.
We all liked this a lot. Sweet, sweet mango with some lemony tartness set off in creamy cheesecake, with a spongy ladyfinger base. Next time though, I will push my spongecake to the very back of the counter so the dog can’t reach it!