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Baked Mango Cheesecake Recipe

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3.8 from 12 reviews

This baked mango cheesecake offers a luscious blend of creamy classic cheesecake with the sweet, tropical zest of fresh or canned mango puree. Perfect for summer gatherings, birthdays, or baby showers, it combines a crunchy biscuit base with a smooth mango-infused cream cheese filling, baked to perfection using a water bath for a crack-free, velvety texture.

Ingredients

For The Cheesecake Base

  • 20 parle G biscuits or 7–8 graham cracker sheets
  • 2 tablespoons butter, melted

For The Mango Cheesecake Filling

  • 16 oz (~400g) cream cheese, softened
  • 2 large eggs
  • 3 tablespoons (~30g) sour cream
  • 2 tablespoons corn starch
  • Pinch of salt
  • ½ cup (~114g) granulated sugar
  • ¾ cup (~190g) mango puree (fresh or canned), plus extra 2-3 tablespoons for decorating
  • ¼ teaspoon vanilla extract or a pinch of cardamom or saffron

Instructions

  1. Make The Cheesecake Base: Line a 7-inch non-stick springform pan with parchment paper and wrap it in 3 layers of aluminum foil to prevent water leakage. Pulse the biscuits or graham crackers in a food processor until coarse crumbs form. Combine crumbs with melted butter, then firmly press the mixture into the bottom of the prepared pan using a vegetable masher or flat utensil. Set aside.
  2. Prepare The Mango Cheesecake Filling: Clean and dry the food processor jar completely. Add cream cheese, eggs, sour cream, corn starch, salt, sugar, and vanilla extract (or cardamom/saffron) to the processor and blend until smooth, scraping down sides as needed. Then add mango puree and pulse a few more times until fully combined. Alternatively, beat softened cream cheese and sugar with a mixer for 2 minutes, then add the remaining ingredients including mango puree and mix on low speed just until smooth. Strain the mixture through a fine sieve for an extra smooth texture.
  3. Assemble & Bake: Preheat the oven to 400°F (205°C). Pour boiling water into a kettle or pot. Pour the mango cheesecake filling evenly over the biscuit base in the springform pan and smooth the top. Decorate the surface with a spiral pattern using extra mango puree. Place the springform pan inside a larger roasting pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath that ensures gentle, even baking.
  4. Baking & Cooling: Reduce oven temperature to 300°F (150°C). Carefully place the roasting pan with the cheesecake into the oven and bake for 1 hour and 30 minutes or until the edges are set and the center slightly jiggles. Turn the oven off, crack the oven door open slightly, and let the cheesecake cool inside the oven for an additional hour. Remove the cheesecake from the oven and allow it to cool to room temperature for 1 to 1.5 hours.
  5. Chilling & Serving: Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set. Before serving, run a butter knife around the edges to loosen the cake and remove it from the springform pan. Serve chilled with mango puree, whipped cream, or fresh mango chunks if desired.

Notes

  • Use ripe, flavorful mangoes or high-quality canned mango puree for the best tropical taste.
  • Ensure all ingredients are at room temperature to avoid incorporating excess air that can cause cracks.
  • Use full-fat cream cheese and sour cream for the richest flavor and smoothest texture.
  • Allow the cheesecake to cool slowly in the oven after baking to prevent cracks.
  • Do not refrigerate immediately after baking; let it cool at room temperature first.
  • Optional flavor additions like cardamom or saffron should be used sparingly to let the mango flavor shine.

Find it online: http://bitezly.com/baked-mango-cheesecake-recipe/