This Chocolate Cheesecake with Mango is one of the most delicious desserts you can imagine! The creamy texture, buttery crust and aromatic topping make it a real decadent treat.
I need to confess: I am a big fan of Rudolf Van Veen. But in fact I don’t know anyone interested in desserts who doesn’t like him! I’ve learned quite a few things from his TV program Rudolf’s Bakery. Unfortunately I almost stopped watching TV at home after my son was born, so I haven’t had the chance to see Rudolf’s newest sweet creations (in the past I used to keep the TV on at home almost all the time as a background, always on food programs, of course).
My mom likes Rudolf as well and she enjoys trying his recipes too. One day she made this cheesecake and we all agreed that it was incredibly delicious! I am a cheesecake lover in general but this one was impossibly tasty. My mom told me she did few mistakes in the recipe and eventually didn’t follow it strictly, but she was happy the cheesecake was still good. I decided that I had to experiment with it myself and investigate what kind of mistakes she has made…
The original recipe looks to me a bit too rich: the chocolate cheesecake by itself is so nice that I don’t think it needs a heavy topping. But as the chocolate pairs incredibly well with the mango, I made the topping similar to this one.
When the chocolate cheesecake with mango topping was ready, as usual I found few tasters to give an opinion about the quality of my new dessert. This time I received the unanimous answer “unbelievably tasty”! Well, I must admit I was very happy with it too. I think it’s not even exaggerated to say that this was the best cheesecake I have eaten so far!
Chocolate Cheesecake with Mango Topping (adapted from Rudolf’s Bakery)
For the crust:
200 g biscuits
20 g almond flour
100 g butter, melted
For the cheesecake filling:
100 g dark chocolate, melted
30 g butter, melted
700 g cream cheese
200 g sour cream
30 g all-purpose flour
2 teaspoons vanilla extract
200 g sugar
For the topping:
1 medium mango, finely chopped
2 tbs sugar
80 ml water
½ tbs cornstarch
½ teaspoon cinnamon
Line a 24 cm spring form pan with a circle of baking paper. Preheat oven to 160 degrees C.
In a food processor crush the biscuits to resemble bread crumbs. Combine with the almond flour and melted butter and mix well. Press the crust to the bottom of the spring form pan. Leave the pan in the freezer while preparing the filling.
In a large bowl mix together cream cheese and sugar until blended. Add vanilla, sour cream and eggs, one at a time, and continue mixing until homogeneous. Little by little add the butter and the chocolate with a spoon (ideally melted together over a pan of simmering water) and mix well after each addition. At the end add the flour and mix until just absorbed.
Pour the filling onto the prepared crust and bake for about 1 h and 20 minutes or until the center of the cheesecake is just set. Switch off the oven and open the door half way or less. Allow the cheesecake to stay inside for half an hour before removing it from the oven. Let it cool for 2-3 hours at room temperature, before topping it.
In a small saucepan over medium heat combine the chopped mango with sugar and half of the water. Bring to boil, lower the heat and cover with a lid. Let simmer for 5 minutes.
In a small bowl or cup combine cornstarch, cinnamon and water and stir until blended. Pour into the simmering mango and sugar mixture. Stir continuously until the topping thickens. Remove from heat and let cool for half an hour before topping the cheesecake.
Let the cheesecake stay in the fridge for at least 6-8 hours before serving it.