Mango Cheesecake Jars

Dessert Baking Vegetarian

One of our newest favorite cookboosk is THE VEGETARIAN RESET by Vasudha Viswanath - This recipe is one of the 75 low-carb plant forward recipes from the book. Here is a dessert healthy enough to eat for breakfast and, unexpectedly, approved by my daughter! When in season, try to use a sweeter variety of mangoes for this recipe, such as Indian Kesar or Alphonso or Mexican Ataulfo. You can also use the kind that comes canned, but try to find one without added sugar. If you don’t have mason jars or ramekins, use any oven-safe cups.

August 14, 2023

Ingredients

4 oz/112g full-fat cream cheese, at room temperature
4 oz/112g whole-milk ricotta cheese, at room temperature
4–6 oz/112–168g mango pulp, pureed until smooth, at room temperature
1½ tsp cornstarch/cornflour
1 tsp vanilla extract
1 egg, at room temperature
2 tsp pistachios, chopped, for garnish (optional)
Pinch of saffron, for garnish (optional)

Preparation

Step 1. Preheat the oven to 325°F/150°C. Grease four 4-oz/112-g mason jars or ramekins with butter and freeze for 10–15 minutes as you prep. This will help the cheesecake rise without sticking to the sides.

Step 2. Beat the cream cheese and ricotta together in a large bowl with an electric mixer at low speed for 2–3 minutes, scraping down the sides often, until well-integrated and smooth. You can also use ablender or food processor if you don’t have an electric mixer.

Step 3. Stir in 4 oz/112g of mango puree, the cornstarch, and vanilla extract and beat at low speed for 20–30 seconds to mix. Taste and add up to 2 oz/56g more mango puree if needed for sweetness,
saving 2 tablespoons of puree for garnish.

Step 4. Add the egg and stir gently with a fork; do not beat. Remove the jars from the freezer and gently spoon the batter in, leaving about 2/3 in/2cm at the top for the cheesecakes to rise.

Step 5. Place the jars in a baking pan (I use an 8-x-8-x-1 1/2 in/20-x-20-x-4-cm pan). Add hot water directly into the pan (not into the jars!), filling to about two-thirds the height of the jars. This water bath will help the cheesecakes bake at a lower temperature, resulting in a smoother and creamier texture.

Step 6. Bake for 20–25 minutes, or until the tops are just set.

Step 7. Remove the baking pan from the oven and let the jars cool on the counter for 1 hour or so until they reach room temperature. Refrigerate for at least 4 hours, or overnight, before serving.

Step 8. Garnish with the mango puree, pistachio, and saffron, if using, just prior to serving. Serve chilled.

Cooking Notes
Seal the jars with lids or plastic wrap to store and refrigerate for up to 1 week or freeze for up to 1 month.

Reprinted with permission from THE VEGETARIAN RESET by Vasudha Viswanath, The Collective Book Studio, January 2023. Photo credit Alexandra Shytsman