How to Make Tropical Cheesecake
Credit: Chef Arjay Arana
Recipe for Tropical Cheesecake
Tropical Cheesecake (Mango & Pineapple)
Yield: 8 slices
Crust
1 pre-baked 9-inch graham cracker crust
Filling
16 oz cream cheese (2 blocks), softened 1 C white sugar 2 eggs, room temperature 2/3 C sour cream 1 tsp vanilla 1/4 tsp salt
Topping
2 1/2 C mango juice 1/2 C sugar 1/2 C pineapple, diced 1/2 C mango, diced 3 Tbsp cornstarch + 3 Tbsp cold water (slurry)
To finish
1 1/2 C heavy whipping cream
Instructions
1. Preheat oven to 325°F. Wrap the pan bottom in foil for the water bath.
2. Beat cream cheese until smooth. Add sugar, then sour cream, vanilla and salt. Add eggs one at a time on low speed, be sure not to overmix.
3. Pour cheese mixture into crust. Set in a roasting pan, add hot water halfway up the sides. Bake 45–55 min, until edges are set and the center still wobbles slightly.
4. Turn oven off, crack the door and leave 1 hour. Then chill at least 4 hours.
5. For the topping: simmer juice, sugar, pineapple and mango. Stir in slurry and cook 5–7 min until thick and glossy. Cool and refrigerate.
6. Whip the cream to stiff peaks.
7. Plate a slice, pipe whipped cream, spoon topping over. Serve cold.
