Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2: Prepare the Vanilla Sponge Cake
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternating between the dry ingredients and buttermilk, slowly fold the flour mixture into the wet mixture, starting and ending with the flour. Mix until smooth, being careful not to overmix. Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 3: Make the Mango Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and beat until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, cornstarch, vanilla extract, mango puree, and lime zest. Mix until fully combined and smooth.
Step 4: Assemble the Cake
Pour the mango cheesecake batter carefully over the prepared vanilla sponge cake in the springform pan. Use a spatula to spread it evenly.
Step 5: Bake
Place the pan in the preheated oven and bake for 50-60 minutes, or until the edges are golden and the center is set but slightly jiggly. Turn off the oven, crack the door slightly, and let the cake cool inside the oven for 20-30 minutes.
Step 6: Cool Completely
Once cooled, refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to set and the texture to firm up.
Step 7: Prepare the Mango Tango Glaze
In a small saucepan, combine the mango puree, orange juice, lemon juice, powdered sugar, and citrus zest. Heat over medium heat, stirring frequently, until the mixture thickens slightly (about 5-7 minutes). Remove from heat and let it cool to room temperature.
Step 8: Assemble and Serve
Once the cake has chilled, remove it from the springform pan and place it on a serving platter. Pour the mango glaze evenly over the top, letting it drizzle down the sides. Garnish with fresh mango slices and mint leaves for a vibrant and tropical finish.
Serving Suggestions
Serve this Mango Tango Cheesecake Cake chilled. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. It’s perfect for summer parties, brunches, or special occasions where you want to wow your guests with tropical flavors.
Why You’ll Love This Recipe
- Tropical Flavors: The combination of mango, citrus, and creamy cheesecake is a match made in tropical dessert heaven.
- Two-in-One Delight: With layers of sponge cake and creamy cheesecake, this dessert offers the best of both worlds.
- Vibrant and Refreshing: The citrus glaze and fresh mango topping make this cake not only delicious but visually stunning.
- Ideal for Sharing: This dessert is perfect for gatherings and celebrations, as it makes a beautiful centerpiece that feeds a crowd.
Tips for Success
- Use Fresh Mango: Fresh mango gives the cheesecake batter a richer flavor. If you use canned mango, make sure to drain well before using.
- Chill for Best Texture: Allowing the cake to chill overnight improves its texture and flavor.
- Prevent Cracking: Don’t overbake the cheesecake. It should have a slight jiggle in the center once done baking to avoid cracks.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing individual slices in airtight containers, where it will keep for up to 2-3 months.
This Mango Tango Cheesecake Cake recipe is an exclusive, tropical delight that guarantees to impress anyone who tries it! Its refreshing flavors and layered textures will make it the centerpiece of any occasion.