Baked Mango Cheesecake
This tasty baked mango cheesecake combines the decadent creaminess of a classic cheesecake with the tropical flavor of mango.It is basically summer in a cake slice form!Make it for summer bbqs, birthdays, baby showers or just about any occasion!
Ingredients
For The Cheesecake Base
- 20 parle G biscuits or 7-8 graham cracker sheets
- 2 tablespoon butter
For the Mango Cheesecake Filling
- 16 oz(~400g) cream cheese
- 2 large eggs
- 3 tablespoon (~30g) sour cream
- 2 tablespoon corn starch
- pinch salt
- ½ cup (~114g) granulated sugar
- ¾ cup (~190g) mango puree canned or fresh, plus extra 2-3 tablespoon for decorating
- ¼ teaspoon vanilla extract or pinch of cardamom or saffron
Instructions
Make The Cheesecake Base
- Line a non-stick 7 inch springform pan with parchment sheet. Wrap the springform pan all around in 3 layers of aluminum foil to prevent water from seeping.
- Add parle G biscuits to a food processor jar fitted with a metal blade. Pulse 6-7 times or until the crumb mixture starts resembling sand.
- Place the crumbs to a bowl and add the melted butter. Mix thoroughly.
- Press down the crumbs on the bottom of the pan. I use a vegetable masher to press down, a flat bottom cup or back of a spoon would work too. Let stand.
Make The Mango Cheesecake Filling
- Thoroughly clean the jar and blade of the food processor and remove all the crumbs from it. Dry the jar completely before starting to make the filling.
- Make the cheese filling using ONE of the below methods :-Add all the listed cheese filling ingredients except mango puree at first. Blitz the processor a few times(8-10) to make a smooth filling. Open the lid, scrap down using a soft spatula if needed. Add the mango puree. Blitz to combine. Your cheesecake filling is ready! ORInstructions For stand or Hand Mixer - If you are using hand or stand mixer, in a large bowl, beat softened cream cheese and sugar together for 2 minutes. Then add the corn starch, eggs, vanilla, sour cream and mango puree. Beaton low speed for no more than 1.5 to 2 minutes to get a smooth filling else egg will start whipping up and the cheese filling will get airy.
- Strain the mango cheesecake filling using a sieve to make sure its super smooth.
Assemble, Bake & Chill the Mango Cheesecake
- Preheat oven to 400F. Put enough water to boil in a kettle or over stove.
- On top of the biscuit base, pour the cream cheese mixture. Carefully, level using a spatula into an even layer Tap the cake pan a few times on the kitchen counter to pop the air bubbles.
- Make a spiral design on top as shown using a squeeze bottle filled with mango puree. Or decorate as you wish.
- Put the cheesecake into a large roasting pan or a larger pan. Add enough hot water till halfway up the sides of the pan. The water bath creates gentle and even heat around the cheesecake, reducing the risk of cracks.
- Reduce the oven to 300F/150C. Carefully place the cheesecake in the oven. Bake for 1 hour and 30 minutes or until the sides are set and the center is wiggly. Dont take the cake out of oven yet.
- Turn the oven off and let cool for 30 minutes. Slightly pop open the oven door using a wooden spoon and let the cake cool for another 30 minutes.
- Remove the cake from the oven and cool it to room temperature for 1 to 1.5 hours. Chill overnight or for atleast 6 hours.
- Run a butter knife all round the edge and unmould the cake.
- I like to serve it with mango puree. You could serve with whipped cream, mango chunks etc
Video
Notes
-
- Mangoes - Choose ripe and flavorful mangoes or high quality canned mango puree. If you are making at home, mango pulp made with fragrant, and sweet mangoes will ensure that your mango cheesecake has a vibrant and delicious mango flavor.
-
- Room Temperature Ingredients - This is one of the biggest factors that can prevent cracks or sunk center in cheesecakes.Reason being that the cold ingredients will need more whipping to smoothen out. More whipping incorporates more unwanted air into the batter. I usually leave out all the refrigerated ingredients like cheese, sour cream, eggs, even mangoes for a few hours.
-
- Use high fat cream cheese- This is not the time to use low fat or light cream cheese or sour cream. High fat ingredients enhance the taste, texture and overall comfort of the cheesecake.
-
- Allow for proper slow cooling and chilling: Once you switch off the oven, allow for slow cooling. Cheesecakes often develop cracks because of sudden temperature changes. Don't pull out the cheesecake from the oven instantly, please follow the process and timings noted. After baking, don't put the cheesecake in the fridge immediately. Let the cheesecake cool at room temperature for about an hour. Then, refrigerate it preferably overnight, to allow it to set properly and develop its flavors.
- You may add any flavors like green cardamom or saffron to the filling, however add just a little to let the mango taste shine.
Nutrition
Calories: 350kcalCarbohydrates: 63gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 62mgSodium: 345mgPotassium: 173mgFiber: 2gSugar: 35gVitamin A: 489IUVitamin C: 11mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!