Description
A delicious Mango Cheesecake Cake with creamy layers and fruity flavors.
Ingredients
Scale
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup mango puree (fresh or canned)
- For the Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mango puree (for swirling into the batter)
- For the Mango Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup mango puree (fresh or canned)
- For the Garnish:
- Fresh mango slices
- Mint leaves (optional)
Instructions
- Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, beating until combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, heavy cream, and mango puree until the mixture is smooth.
- Pour the cheesecake batter into the prepared pan. Bake for 40-45 minutes or until the center is set and the edges are slightly golden. Let the cheesecake cool completely in the pan, then refrigerate for at least 2 hours or overnight.
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vegetable oil and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans. Dollop the mango puree on top of the batter in each pan and use a knife to gently swirl it through the batter.
- Bake the cake layers for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cheesecake is fully chilled and the cake layers are completely cool, place one cake layer on a serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the first cake layer. Top with the second cake layer.
- In a large bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and mango puree until smooth. Spread a thin layer of frosting over the entire cake as a crumb coat and refrigerate for 30 minutes. Apply a thicker layer of frosting to cover the cake completely.
- Decorate the cake with fresh mango slices and mint leaves if desired. Slice and enjoy your Mango Cheesecake Cake!
Notes
- This recipe serves 12-16 people.
- For best results, refrigerate the cheesecake overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Mango Cheesecake Cake, Dessert, Tropical Cake