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Mango Cheesecake Recipe

Byamazingfoodstv


This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!

►Full written recipe:

► Equipment I used in this video:

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Ingredients:
For the crust:
200g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
1 tablespoon Milk
For the cheesecake:
3½ cups (800g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Mango Puree
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
Orange/lemon zest
1½ tablespoons Cornstarch
For topping:
2 Mangos, cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
1/4 cup (60ml) Water

Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. 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.
3. 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 the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
4. 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.
5. 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.
6. Spread the topping over the cheesecake. Refrigerate until ready to serve.

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45 Comments

  2. Made this last night and it was a HUGE hit!! So so delicious! I had made a no bake mango cheesecake about a month ago and it was more like a mousse. – not what I was wanting. Only thing I would adjust to this recipe is either 1) leaving it in the fridge longer or 2) spreading some butter on the sides of the springform prior to adding ingredients. Mine came out a little messier on the sides. Not as clean of a removal (of the top springform pan) 0:03 0:03 – after the 4 hours in the fridge. Another thing is, for those who were following the written directions, …don’t forget to add the lemon/ orange zest. After pouring mine into the pan, I watched the video one last time and caught it and was able to sprinkle it on top and swirl it in. Zest always make such a big difference in my opinion. Other than that, this recipe is absolute perfection! I’ll definitely be checking out more recipes. Thank you so much for sharing.

  16. It is easy to make, but the recipe's ingredients list is a tad bit inconsistent with the video. However, it is a very good recipe. I am excited for my kitchen to be clear so that I can finish making the mango topping.

  21. Believe it or not we must make another one ☝️🥭 today…my hubby loved it so much last week for our son’s birthday 🎂 that he wants more!!! We’re celebrating 2 years of him being sober!
    🎉🥳🥳🥳🥳🎉
    👏👏👏
    …plus any excuse will do for this ‘delish’!!! 💓

  22. Today is my son’s 22nd Birthday and he requested this mango 🥭 cheesecake. He wanted butternut cookies for the base though. My daughter and I had fun making it. It’s the first BAKED one I’ve ever made. It’s in the fridge right now. We’re all excited. Thanx for making your recipe and video easy to follow. We’ll definitely
    l👀k up some of your other recipes. 💐🎂😁

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