My Cheesecake Disaster


Peabody over at Culinary Concoctions by Peabody is the host of Hay Hay it’s Donna Day and her theme is cheesecakes.

            I was both anxious and excited about this. Anxious because I have never made this before.  Excited because I have never made this before. I looked through some of my books but have not found a definitive guide to making cheesecakes. My time for research was also hampered by work, just like Ivonne over at Cream Puffs in Venice.

           I used a basic recipe for cheesecake with the one exception that I substituted crème fraiche for sour cream. For a special touch I decided to use mangoes both as a filling and a topping.

            I felt the first inkling of a disaster when the mangoes for my filling turned out to be sub-standard. They were not tasty and were a bit mealy. No problem. I had to add lemon juice and sugar to them anyway so that made up for the lack of flavor. I don’t know why I did not use a fruit in season but I just had to have mangoes to put on top that graham cracker crust. Next, as I beat the cream cheese and added the rest of the ingredients I noticed some lumps form after I incorporated the eggs. I was not sure if this was normal. Anyway, I figured, it was just going to melt as it cooks. (Although it did say to beat it until smooth.)

          So I layered the mango filling on top of the graham cracker crust and further layered it with the cheesecake batter. I put it into the oven in a water bath and cooked it till it was firm on top but still jiggly (about 80 minutes at 325 F). I let it cool down and refrigerated it overnight.

         The next day, I bought an extra mango for the topping. I was really looking forward to the cheesecake now sitting in the refrigerator waiting to be eaten. The mango I bought this time had a better texture, still not too tasty but better than the last two I used for the filling.

        After I the topping was made and chilled, I took out the cheesecake and liberally spread the topping on top. It looked really mouthwatering. Then I sliced it. Uh-oh, the center seems to be too soft. Oh no! I undercooked it! The outer part was like how a cheesecake should look like but the inner part was just a gooey mess. I was disheartened, I don’t know if I could even bring myself to take a picture of the disaster. It was like a gory crime scene.

       This was a promising recipe and I was disappointed that I messed it up.  I tasted the part of the cheesecake that was firm and it was really delicious by itself. But the mango filling/topping that I used realy added a flair to the cheesecake.

Mango cheesecake

     1 recipe cheesecake of choice

Mango topping

3 ripe mangoes

3 tbs butter

juice of 1 lemon

3 tbs sugar (or to taste)

3 oz. heavy cream

     Slice the mango in ¼ inch lengths or as desired. Coat with lemon juice. Melt the butter in a skillet and add the mango pieces. Add the sugar and cook for 2 minutes. Add the cream and cook until mango pieces are tender about 7 minutes. Cool before adding to graham cracker crust. Reserve some for topping.