Mango Bull's Eye Cheesecake

Mmmm....cheesecake. Definitely my specialty and one of my favorite desserts. Amongst my family members and friends, I have now become known as the cheesecake girl. The reasons are obvious: I bake them more than any other dessert and I have become quite diverse in the different types that I make. I like to search online for new tricks and tips, and I became inspired when I saw a recipe for a Strawberry Bull's Eye Cheesecake. 

I had tried to make a zebra/bull's eye cheesecake earlier in the summer (the chocolate one) but the consistency of the batter didn't allow for the bull's eye pattern to form correctly. This time I read through the recipe and I learned how to make the batter more liquidy so that it would pour better. However, I didn't want to just repeat the recipe, I wanted to make it my own. I knew that I had a can of mango pulp sitting around in the pantry and I had been wanting to use it for a while, I just couldn't come up with anything. I decided that I would substitute the mango for the strawberries in the recipe and make the other layer my classic lemon cheesecake. 


The cake tasted good and the bull's eye pattern totally came through. Texture wise, I wasn't sure how a half-cream cheese half-condensed milk cheesecake would turn out, but luckily it was very velvety and smooth. Even though I added a lot of mango pulp to the batter, I can't say that the mango taste was too strong. In fact, it had more of a sweet caramel taste rather than mango. I wonder if using fresh mangoes next time will give it a stronger flavor or if the sweetness of the condensed milk will always overpower the other ingredients. I guess only time, and more experiments, will tell.


Mango Bull's Eye Cheesecake
(Note: I used a very large 11" springform pan and doubled the recipe, making a full batch of each batter. The directions below reflect the original recipe, meant for a 9" springform pan and a single batter split into two.)

For the crust:

• 1 3/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 cup (8 tbsp) unsalted butter, melted 

Combine all of the ingredients and transfer to a 9" springform pan. Gently press down along the bottom and sides and bake at 350 Fahrenheit for 8 minutes.
For the cheesecake:

• 1/2 lb. (2 blocks) cream cheese
• 1 14 oz. can condensed milk
• 3 large eggs
• 2 tbsp flour
• 1/4 cup sour cream
• 1/2 cup mango pulp (this amount is intended for the 9" batter; I used one full cup for a full, not-split batter)
• Juice and zest of one lemon
• Optional: Food coloring to make the mango layer look more orange

1. In a large bowl, beat the cream cheese and condensed milk until well combined. 
2. Beat in the eggs, one at a time, and then the flour and sour cream.
3. Split the batter into two. Add the lemon juice and zest to one half; the mango pulp to the other.
4. Starting with the lemon batter, alternate pouring the batter into the center of the pan. Make sure to pour each layer directly into the middle on top of the previous layer, and don't shake or nudge the pan. I used a soup ladle for easy handling. You can pour as little or as much as you like; the more you pour in one layer the fewer the rings on your bull's eye.
5. Carefully transfer the pan into a 325 Fahrenheit oven and bake for 45-55 minutes. I keep a pan of hot water on the bottom rack of the oven to simulate a water bath.
6. Once baked, the cheesecake should still look wet in the middle but the sides will be slightly puffed. Turn off the oven but do not open the door. Allow the cheesecake another 1 1/2 hours in the oven before taking it out. Cool the cheesecake to room temperature before putting in the refrigerator overnight.