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15. In a small saucepan, combine the diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
16. Dissolve the cornstarch in a small amount of water, then stir it into the mango mixture. Continue cooking until the mixture thickens, then set aside to cool completely.
Assemble the Cake:
17. Unroll the cooled cake carefully and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
18. Spread the cooled mango topping evenly over the cheesecake layer.
Final Roll and Serve:
19. Roll the cake up again, starting from the same end, and carefully remove the parchment paper as you go. Place the rolled cake seam side down on a serving platter.
20. Cover the cake with plastic wrap and refrigerate for at least 1 hour to set.
21. Before serving, dust the top with powdered sugar if desired. Slice and enjoy the chilled Mango Tango Cheesecake Cake!
Yield:
This recipe yields 8-10 servings of tropical Mango Tango Cheesecake Cake, perfect for adding a sweet, fruity touch to any celebration!
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