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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time my grandma tried making a souffle? Oh boy, it was more like a pancake, but hey, we devoured it anyway! This Mango Sticky Rice Cheesecake, on the other hand, is much more forgiving. It's a delightful twist on two beloved desserts, blending the familiar comfort of cheesecake with the exotic allure of mango sticky rice. Imagine creamy, tangy cheesecake layered with sweet, glutinous rice and juicy mangoes. Intrigued? You should be!
This recipe isn't just about following steps; it's about creating an experience. Think of the aroma of coconut milk simmering with glutinous rice, the vibrant colors of ripe mangoes, and the satisfyingly smooth texture of a perfectly baked cheesecake. It's a sensory symphony that will impress your friends and family, or, let's be honest, just yourself on a cozy night in. I once made this for a potluck, and it disappeared so fast I barely got a piece! Don't let that happen to you—make sure you snag a slice first!
So, are you ready to take your dessert game to the next level? This Mango Sticky Rice Cheesecake might seem a bit fancy, but don't let that intimidate you. I've broken it down into easy-to-follow steps, complete with tips and tricks to ensure success. Trust me, even if you're a baking newbie, you can totally nail this. It's about the adventure, the delicious reward, and maybe a few bragging rights along the way. Let's get baking, shall we? I know this is going to be yummy because everyone loves cheesecake!
Required Equipments
- Food Processor
- Saucepan
- Electric Mixer
- 9-inch Springform Pan
- Mixing Bowls
Mango Sticky Rice Cheesecake: Frequently Asked Questions
Mango Sticky Rice Cheesecake
Indulge in a fusion of flavors with this Mango Sticky Rice Cheesecake. It combines the creamy richness of cheesecake with the tropical sweetness of mango sticky rice, creating a dessert that's both comforting and exotic.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 45 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Get Started:** Preheat your oven to 325°F (160°C). This is crucial for even baking, so don't skip this step!
- **Make the Crust:** In a food processor, pulse 1 1/2 cups of graham crackers until they're finely ground. If you don't have a food processor, just put them in a ziplock bag and crush them with a rolling pin. Mix the crumbs with 5 tablespoons of melted unsalted butter and 1/4 cup of granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Pro-Tip: Use the bottom of a measuring cup to really pack it in there.
- **Bake the Crust:** Bake the crust for 10 minutes. This helps it set and prevents it from getting soggy. Let it cool slightly while you prepare the filling.
- **Cook the Sticky Rice:** Rinse 1 cup of glutinous rice under cold water until the water runs clear. This removes excess starch. In a saucepan, combine the rice with 1 1/2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the water is absorbed. It should be sticky and slightly al dente.
- **Make the Coconut Milk Mixture:** In a separate saucepan, combine 1 can (13.5 oz) of full-fat coconut milk, 1/2 cup of granulated sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and stir in 1 teaspoon of vanilla extract.
- **Combine Rice and Coconut Milk:** Pour the coconut milk mixture over the cooked rice and stir gently to combine. Set aside to cool slightly.
- **Make the Cheesecake Filling:** In a large bowl, beat 24 ounces of cream cheese (at room temperature!) with an electric mixer until smooth and creamy. This is super important to avoid lumps. Gradually add 1 1/4 cups of granulated sugar, beating until well combined. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1/4 cup of heavy cream and 1 tablespoon of lime juice. The filling should be luscious and smooth.
- **Assemble the Cheesecake:** Spread half of the cheesecake filling over the cooled graham cracker crust. Top with the cooked sticky rice, spreading it evenly. Pour the remaining cheesecake filling over the rice. Gently tap the pan on the counter to release any air bubbles. This is important for an even texture.
- **Bake the Cheesecake:** Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly wobbly. Don't overbake! It will continue to set as it cools.
- **Cool and Chill:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents cracking. Remove from the oven and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight. Patience is key here!
- **Prepare the Mango Topping:** Peel and slice 2 ripe mangoes. Arrange the mango slices beautifully on top of the chilled cheesecake.
- **Serve and Enjoy:** Carefully remove the cheesecake from the springform pan. Slice and serve. Garnish with a sprinkle of toasted coconut flakes, if desired. Enjoy every bite! I like to add a drizzle of coconut milk on top, too, and its not really nessecary. It's really good.
📝 Notes
- For an extra coconutty flavor, you can add 1/4 cup of shredded coconut to the graham cracker crust.
- Make sure your cream cheese is at room temperature to avoid lumps in the filling.
- If you don't have glutinous rice, you can use sushi rice, but the texture will be slightly different.
- You can use different types of mangoes, such as Ataulfo or Honey mangoes, for the topping.
- Store leftovers in the refrigerator for up to 3 days. The mangoes may soften over time, but the cheesecake will still taste great.
🍎 Nutrition
Calories: 450 kcal
Protein: 8 g
Fat: 24 g
Carbohydrates: 55 g
Fiber: 2 g
Calcium: 100 mg
