Mango Cheesecake Recipe

Why You’ll Love This Recipe

This mango cheesecake is everything you could want in a dessert—smooth, rich, and bursting with the fresh flavor of mango. The buttery graham cracker crust provides the perfect base, while the creamy filling is perfectly balanced with the subtle sweetness of mango purée. The mango topping is a bright, juicy finish that elevates the cheesecake to a whole new level. Whether you're serving it at a party or enjoying it as a treat at home, this cheesecake will be a hit!

Ingredients

Crust:

• 1½ cups graham cracker crumbs (or digestive biscuit crumbs)

• ¼ cup granulated sugar

• 6 tablespoon unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• ¾ cup sour cream

• ½ cup mango purée (fresh or canned, smooth and strained)

Mango Topping:

• 1 cup mango purée

• 2 tablespoon sugar (optional, depending on mango sweetness)

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven and Prepare the Pan:
   Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.

2. Make the Crust:
   In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

3. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue mixing until fully combined. Add eggs one at a time, beating gently and scraping down the sides of the bowl as needed. Mix in the vanilla extract, sour cream, and mango purée until the batter is smooth and well-incorporated.

4. Bake the Cheesecake:
   Pour the mango cheesecake filling over the crust. Place the springform pan into a larger pan and fill the larger pan with hot water to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

5. Cool and Chill:
   Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour. Afterward, remove it from the oven, cover, and refrigerate for at least 4 hours or overnight.

6. Make the Mango Topping:
   In a saucepan over medium heat, combine the mango purée, sugar (if using), and lemon juice. Let the mixture simmer for 3-5 minutes, stirring occasionally. If you prefer a thicker topping, add the cornstarch slurry and continue simmering for 1-2 more minutes until slightly thickened. Let the topping cool to room temperature.

7. Top and Serve:
   Once the cheesecake is chilled, spread the mango topping evenly over the top. For a decorative touch, garnish with fresh mango slices or mint leaves. Slice and serve!

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 65 minutes

• Chill Time: 4 hours (or overnight)

• Yield: 12 slices

Variations

• Different Fruit Toppings: While mango is the star here, you can experiment with other tropical fruits like passion fruit or pineapple for a different flavor profile.

• Gluten-Free Crust: Swap the graham cracker crumbs with gluten-free biscuits or even coconut flakes for a gluten-free version of this cheesecake.

• No Water Bath: If you're in a rush, you can bake the cheesecake without the water bath, though it may not be as creamy. Just keep an eye on it to avoid cracking.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

• Reheating: This cheesecake is best served cold, and it does not require reheating. If you prefer, you can remove the cheesecake from the fridge 15 minutes before serving for a slightly softer texture.

FAQs

How long should I let the cheesecake cool before refrigerating it?

Let the cheesecake cool in the oven for about an hour before transferring it to the fridge to chill for at least 4 hours or overnight.

Can I use frozen mango for the purée?

Yes, you can use frozen mango, but be sure to thaw and blend it before using.

Can I make the crust in advance?

Yes, you can prepare the crust and store it in the refrigerator for up to a day before assembling the cheesecake.

Is it necessary to use a springform pan?

A springform pan makes it easier to remove the cheesecake after it's chilled, but if you don't have one, a regular cake pan will work too. Just line it with parchment paper for easy removal.

Can I make this cheesecake without sour cream?

Yes, you can substitute sour cream with Greek yogurt or even heavy cream if you prefer.

How do I know when the cheesecake is fully baked?

The cheesecake should have firm edges with a slightly jiggly center. If the center is completely set, it might be overcooked.

Can I make this recipe ahead of time?

Yes, you can make the cheesecake a day or two ahead. Just be sure to let it cool and refrigerate for the best flavor and texture.

Can I skip the mango topping?

You can skip the mango topping if you'd like, but it adds a beautiful, flavorful layer to the cheesecake. You can also top with whipped cream or fresh fruit instead.

What can I use if I don’t have cornstarch for thickening the topping?

If you don't have cornstarch, you can use arrowroot powder or tapioca flour as alternatives to thicken the mango topping.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake in a water bath and let it cool gradually in the oven with the door slightly ajar. This helps prevent the cheesecake from cooling too quickly.

Conclusion

This mango cheesecake is a tropical delight that combines creamy, smooth cheesecake with the bright, fruity flavor of mango. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is sure to satisfy. With a rich graham cracker crust, a luscious filling, and a vibrant mango topping, it’s a dessert that’s as beautiful as it is delicious!