"What happens when you cross a burnt Basque cheesecake with mango? You get this golden beauty rich, dramatic and full of flavor. And the best part? It really couldn't be easier. I know, nothing beats a perfectly ripe mango, but, tinned mango puree is the ultimate shortcut. You just blend everything together until a smooth batter forms, pour into your prepared tin and then straight into a hot oven."
"We really want to crank it, and that's how you're going to get that incredible deep browning on top. And when you take it out, you're going to want to give it a bit of a shake. It should look underdone and that means it's perfect. Inside, it's going to be custardy. It's going to be smooth, it's going to be creamy. And you're going to slice it into beautiful big triangles."
The mango Basque cheesecake uses tinned mango puree blended with cheesecake ingredients to produce a richly flavored, custardy interior. High oven temperature creates a deep, burnished top and rustic appearance. The batter is blended until smooth, poured into a prepared tin, and baked until the center appears underdone. A slight shake upon removal indicates the correct custardy texture. The finished cake is smooth, creamy, and best served sliced into large triangles. Additional mango puree can be added before serving for extra flavor, while tinned puree provides a convenient shortcut to ripe mango.
Read at www.nytimes.com
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