introduction

Mango cheesecake is a soft, sweet cake with a bright mango taste. It feels rich but stays light on the tongue. If you want a small, fresh dessert idea, try the apple crisp mini cheesecakes for a quick, related treat idea.

why make this recipe

You can make this cake for a party or a calm night at home. The mango gives the cake a fresh, sunny taste. You can plan the steps ahead and make it the day before. For a berry twist, see how others use blackberries in a plain blackberry cheesecake.

how to make Mango Cheesecake

This recipe uses a simple crust and a smooth mango filling. You blend soft cream cheese with mango puree and bake it at low heat. You can add a mango glaze on top for shine. For more ideas on fruity mix, look at a different berry style in this blackberry cheesecake page.

Ingredients :

Ingredients, For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

2 pounds (900g) cream cheese, at room temperature
1 cup granulated sugar
4 large eggs
1 cup sour cream
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup mango puree (fresh or canned)
Zest of 1 lime (optional, for added flavor)

For the Mango Glaze (optional):

1 cup mango puree (fresh or canned)
2 tablespoons water
1 tablespoon cornstarch
1-2 tablespoons granulated sugar (adjust to taste)

Directions :

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan.
Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
Fold in the mango puree and lime zest until evenly incorporated.
Pour the filling over the cooled crust in the springform pan.
Place the springform pan on a large baking sheet and place in the oven.
Bake for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set.
In a small saucepan, combine the mango puree, water, cornstarch, and sugar.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and let cool slightly.
Pour the mango glaze over the chilled cheesecake before serving, spreading evenly with a spatula if desired.

how to serve Mango Cheesecake

Cut the cake with a hot, clean knife for neat slices. Serve each slice with a spoon of fresh mango or a few mint leaves. You can also offer whipped cream on the side for extra cream. For a fruity party plate, pair with small lime desserts like the blackberry-lime cheesecake cupcakes.

how to store Mango Cheesecake

Cover the cake with plastic wrap or keep it in a seal box. Store it in the fridge for up to 4 days. You can freeze slices for up to 1 month; wrap them tight in foil and then place in a freezer bag. Thaw in the fridge before you serve.

tips to make Mango Cheesecake

Use room temperature cream cheese for a smooth mix. Do not overmix after you add the eggs; stir only until they join the batter. Bake on a lower rack to avoid dark top browning. If tiny cracks form, hide them with the mango glaze. For more small dessert tips, check a simple cupcake idea like blackberry lime cheesecake cupcakes.

variation (if any)

Use a cookie crust (like shortbread) for a richer base.
Swap mango puree for peach or strawberry puree.
Make mini cheesecakes in a muffin tin for single serve treats.
Add a thin layer of chopped fresh mango inside the filling for more fruit texture.

FAQs

Q: Can I use canned mango puree?
A: Yes. Canned puree works well if you do not have fresh mango.

Q: Do I need a water bath?
A: A water bath can help keep the top from cracking. You can bake without it, but wrap the pan well.

Q: How long should I chill the cake before serving?
A: Chill at least 4 hours, but overnight is best for full set and best taste.

Q: Can I make this dairy free?
A: You can try dairy free cream cheese and cream, but bake time may change.

Q: How do I warm up slices for serving?
A: Let a slice sit at room temp for 10-15 minutes for a softer feel.