Mango Cheesecake Recipe
This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for summer days. If you like mango, you will love this cheesecake!
As a devoted baker with a passion for perfecting desserts, I’ve experimented with over 50 different cheesecake recipes. From my extensive experience, I’m thrilled to share that this mango cheesecake recipe stands out as one of the very best I’ve ever created. It’s a true testament to the art of cheesecake making!
BAKED MANGO CHEESECAKE
Get ready to fall in love with this easy Baked Mango Cheesecake. Creamy, smooth, and bursting with fresh mango flavor, this dessert is a tropical twist on a classic cheesecake.
Even if you’re new to baking, our simple step-by-step recipe makes it easy to create a show-stopping dessert. With just a few basic ingredients, you’ll have a rich and creamy cheesecake that’s perfectly balanced by the sweet, tangy taste of ripe mangoes.
Not only does it taste amazing, but it also looks stunning. Imagine slicing into a golden-brown cheesecake topped with fresh mango slices – it’s the perfect centerpiece for any special occasion or casual get-together. If you’re searching for an easy cheesecake recipe or a mango dessert that will impress, this baked mango cheesecake is it!
TIPS TO MAKE CREAMY CHEESECAKE
Dreaming of that velvety, melt-in-your-mouth cheesecake experience that’s the stuff of legends? Look no further – we’re here to unveil the secrets to achieving cheesecake nirvana. Whether you’re a seasoned baker or just starting on your culinary journey, these five expert tips will guide you towards creating a cheesecake that’s the epitome of creamy indulgence.
- Choose the Right Cream Cheese: The foundation of a creamy cheesecake begins with your choice of cream cheese. Opt for full-fat, high-quality cream cheese for that luscious texture and rich flavor that defines a perfect cheesecake. Allow the cream cheese to come to room temperature before starting – a key step in achieving a smooth batter.
- Perfectly Gradual Mixing: Overmixing can lead to a dense and rubbery cheesecake. To maintain that heavenly creaminess, mix your batter on low speed and avoid overbeating. Incorporate each ingredient just until smooth, allowing the cream cheese to blend harmoniously with the rest of the ingredients.
- Embrace the Water Bath: Achieving an even and gentle bake is essential for a creamy texture. Employ a water bath by placing your cheesecake pan in a larger pan filled with hot water before baking. This prevents rapid temperature changes and minimizes cracks on the surface, resulting in that creamy interior we all crave.
- Mindful Baking Time: A slightly jiggly center is your indicator that the cheesecake is perfectly baked. Remember that residual heat continues to cook the cake after removal from the oven, so avoid overbaking. This attention to baking time ensures that creamy consistency we all adore.
- Patience is a Virtue: While it’s tempting to dive into your cheesecake creation right away, exercising patience is crucial. After baking, allow your masterpiece to cool gradually in the oven for one hour, then in room temperature before refrigerating. This gradual cooling prevents rapid changes in texture, maintaining the creamy allure you worked so hard to achieve.
USE HOMEMADE MANGO PUREE
Delight in the vibrant flavors of summer year-round by mastering the art of creating your own homemade mango puree. Not only does this culinary endeavor allow you to relish the sweetness of ripe mangoes at their peak, but it also offers a multitude of advantages over store-bought alternatives. Here’s your guide to concocting this luscious delight from scratch:
- Select the Perfect Mangoes: Opt for mangoes that are fully ripe. Look for a fruity aroma, slightly soft texture, and vibrant color – these are signs of optimal ripeness.
- Peel and Slice: Begin by peeling the mangoes and removing the pit. Slice the flesh away from the pit and collect it in a bowl.
- Blend to Perfection: Transfer the mango slices to a blender or food processor. Blend until smooth and creamy. If desired, you can add a touch of honey or sugar to enhance the sweetness, but it’s usually unnecessary if the mangoes are already ripe.
- Strain (Optional): To achieve an ultra-smooth texture, strain the puree through a fine mesh strainer to remove any fibrous bits. This step is optional, as the natural fiber can contribute to the homemade charm.
- Store or Use: Your homemade mango puree is now ready to be enjoyed! You can refrigerate it in an airtight container for a few days or freeze it in portions for later use.
Advantages of Homemade Mango Puree:
- Freshness Preserved: Homemade puree captures the ripe, unadulterated essence of mangoes at their prime. Store-bought alternatives may contain additives, preservatives, or artificial flavors that diminish the authenticity of the taste.
- Control Over Sweetness: By making your own puree, you can adjust the sweetness to your preference. Ripe mangoes are naturally sweet, often rendering added sugars unnecessary.
- Texture Mastery: Crafting homemade puree allows you to control the texture. Whether you prefer a silkier or slightly chunkier consistency, you’re the master of your mango masterpiece.
- Versatility Unleashed: Your homemade puree isn’t limited to just one application. Incorporate it into smoothies, cocktails, yogurt, desserts, sauces, or use it as a topping to elevate various dishes.
- Economical and Environmentally Friendly: Making your own puree is cost-effective and reduces packaging waste, contributing to a more sustainable lifestyle.
WHAT TO DO WITH LEFTOVER MANGO
Got extra mango or mango pulp? Here are a few tasty ideas:
HOW TO STORE MANGO CHEESECAKE
To keep your Baked Mango Cheesecake fresh and delicious, follow these simple storage tips:
- Refrigerator: Once the cheesecake has completely cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 4-5 days. This helps maintain its creamy texture and keeps the mango topping fresh.
- Freezer: Want to store it longer? You can freeze your cheesecake! Slice it into individual portions, wrap each slice in plastic wrap, then place them in a freezer-safe container or zip-top bag. The cheesecake will stay good for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator.
- Serving Tip: For the best flavor and texture, serve the cheesecake chilled. If frozen, allow it to thaw fully before serving.
MORE CHEESECAKE RECIPES
If you liked this creamy baked mango cheesecake, you also might like these cheesecake recipes:
Mango Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 200 g Graham crackers/biscuits
- 6 tablespoons (90 g) Butter melted
- 1 tablespoon (15 ml) Milk
For the cheesecake:
- 3½ cups (800 g) Cream cheese
- 1 cup (200 g) Sugar
- ¾ cup (180 g) Mango Puree read notes
- 4 Eggs
- 1 teaspoon Vanilla extract
- ¼ cup (60 ml) Heavy cream
- ½ cup (115 g) Sour cream
- Orange/lemon zest from one lemon
- 1½ tablespoons (12 g) Cornstarch
For topping:
- 2 Mangos cubed
- 1 tablespoon (12 g) Sugar
- 1½ tablespoons (12 g) Cornstarch
- ¼ cup (60 ml) Water
Instructions
Make the crust:
- Preheat oven to 325°F (160°C).
- In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
Make the filling:
- In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at a time, beating to combine after each addition. Do not overbeat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not overbeat.
Bake the cheesecake:
- Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
Make the topping:
- Place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
- Spread the topping over the cheesecake. Refrigerate until ready to serve.
Video
Notes
- Homemade Mango Puree: To make fresh mango puree, peel and chop 2 large ripe mangoes, then blend them until smooth. Strain if needed for a silkier texture. You’ll need about ¾ cup (180g) of puree for the filling.
- Store-Bought Mango Puree: Store-bought mango puree or canned mango pulp works great in this recipe. Make sure to choose one with no added sugar or adjust the sugar in the recipe to taste.
- Water Bath Tip: The water bath helps prevent cracks by creating a gentle, even heat. Ensure your springform pan is tightly wrapped with foil to avoid leaks.
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, heavy cream, and eggs are at room temperature before mixing. This will give you a smoother, lump-free batter.
- Don’t Overbeat: Avoid overmixing after adding the eggs and cornstarch. Overbeating can incorporate too much air, leading to cracks while baking.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 4-5 days. For longer storage, you can freeze it (without the topping) for up to 2 months. Thaw in the refrigerator overnight.
- Crust Options: Graham crackers are classic, but you can also use digestive biscuits or even coconut-flavored cookies for a tropical twist.
- Video recipe: For a better understanding of the recipe, make sure to watch the video recipe.
Nutrition
Common Questions
Absolutely! Fresh mangoes are perfect for the puree used in the filling and the fresh cubed mango topping, enhancing the natural tropical flavor of the cheesecake.
Ensure all ingredients are at room temperature before mixing to avoid lumps. Don’t overbeat the eggs, as this can cause the cheesecake to rise and fall, and crack. Bake in a water bath to ensure even cooking and a smooth top.
You can experiment with the crust by using different types of cookies or adding coconut for a tropical twist. The mango puree can also be mixed with other tropical fruits like pineapple or passion fruit for a different flavor.
Serve chilled, ideally after refrigerating overnight. Garnish with fresh mango slices, mint leaves, or a drizzle of mango sauce for an extra touch of elegance.
Avoid cracking by not overmixing the batter, especially after adding eggs. Prevent a soggy crust by not adding too much butter and ensuring it’s well-baked before filling. Always cool gradually to avoid sudden temperature changes.
I love it to know the new recipe
second time making this cheesecake. Perfect recipe, my family loved it so much.
I have questions regarding the mango cheesecake recipe. I noticed ingredients in the cheesecake filling has orange and lemon zest listed, but in the instructions there is no mention of adding this into the cheesecake filling during preparation, instead I see to add salt, which is not one of the ingredients listed in the recipe. Can you please clarify
Sorry, I forgot to add it to the directions. I fixed it now. Add it together with the cornstarch.
Pls quantify salt. Thx 🙂
Am I right thinking that the strained mango goes into the actual cheesecake and chunky mango goes on the top of the cheesecake. Also how many mangos will this recipe need? This cheesecake looks amazing.
Thank you, and I look forward to your reply.
Yes, you are right.
Mango comes in different sizes, so for better results it’s better to use a scale.
Hope you’ll be making the cake 🙂
Can I use mango pulp
Yes, you can.
Wow wow wow! I have no words to describe the taste of this cheesecake. The best I’ve ever tasted. Tysm!
Im combining this recipe with one that uses 32 oz (about 4 cups) cream cheese as well as 2/3 cup sour cream. Can I skip the heavy cream and just add the mango puree, zest and cornstarch?
Secondly, how do you puree the mangos? Just slice and blend? Or do you need to add water?
You can omit the heavy cream.
Hi! Love this recipe but I followed it via your TikTok and I think made it without sour cream and heavy cream. Can you confirm the recipe works even when omitting these two? Thanks in advance! Happy holidays!
Hi!
While it might work, but the result will be different.