This Baked Mango Cheesecake is the best cheesecake recipe to try. Learn how to make a mango cheesecake with the best baked cheesecake recipe

Mango has always been my favorite fruit when it comes to cheesecakes. They make the overall cheesecake so creamy and delicious with that perfect sweetness and flavor from the fruit

This mango cheesecake is baked and has the perfect balance of mango puree with cream cheese. I believe, baked cheesecakes are tastier that the no-bake one’s and this is proof !!

a slice of baked cheese cake with mango slices — Baked Mango Cheesecake

About this Baked Mango Cheesecake

It is a buttery biscuit base with a creamy and smooth mango creamcheese filling

Baked for hours until it firms up and has a jiggly feel with the right balance of cream cheese and mango puree

When topped with fresh mangoes, it takes it to the next level

Ingredients to make mango cheesecake

Mango

Use excellent quality fresh alphonso mangoes to make any kinda cheesecake. The mangoes are sweeter when ripe, so its best to use ripe mangoes for cheesecakes to get the flavor and bright color

Cream cheese

Philadelphia cheese is the best for cheesecakes but if that’s not easily available please use any brand of cream cheese. Make sure the cream cheese is at room temperature before adding it to the batter. This ensures a smooth and creamy texture

Biscuits

To make the biscuit base, feel free to use your choice of biscuits. Digestive or marie are the commonly used one’s

Butter

Salted butter adds the right amount of flavor to this cheesecake. There is no need to add additional salt when using salted butter for this recipe

Sugar

Sometimes the mangoes are sweeter and sometimes their not. The amount of fine sugar can be adjusted as per taste

Cornstarch

Cornstarch is an essential ingredient and cannot be skipped. It is what gives this mango cheesecake its texture and creamy feel. Whisk the cornstarch well into the batter to avoid lumps in this cake

Eggs

Jiggly and creamy is what a baked cheesecake needs to be like. Eggs are a very important ingredient. The texture of this cake is just right because of the eggs that go into the batter

Lime juice

Ripe mangoes are sweet and less sour. Adding additional lime helps to balance flavors

how to make a flower of fruit on a cheese cake — how to make a mango cheesecake

How to make Mango Cheesecake

1st step – Making the biscuit base

Blend the biscuits until crumbly in texture and combine it with the melted butter. Pour this in a cheesecake ring that is lined with aluminium foil and press the mixture firmly to form a biscuit base

Bake for a few minutes until fragrant and golden brown

2nd step – Making of the cheesecake batter

Combine the cream cheese and sugar. Beat along with the eggs and cornstarch. Add the mango puree, lime juice and melted butter. Mix well to form a smooth batter

Pour this mixture over the biscuit base along with chunks of chopped mango. Bake this in a preheated oven, over a water bath and bake for 1 ½ hour approx until jiggly in the center of the cheesecake and golden on the edges

Refrigerate the cheesecake for 3 to 4 hours

3rd step – Decorate the cheesecake

Unmold the cheesecake and decorate with fresh mango slices to form a flower on the top or any pattern of your choice

This Baked Mango Cheesecake is the best cheesecake recipe to try. Learn how to make a mango cheesecake with the best baked cheesecake recipe — Baked Mango Cheesecake

How to bake a Cheesecake

Baked Cheesecakes tend to dry out due to the long baking in the oven

To avoid the cheesecake from drying and cracking, bakers use a waterbath

How to bake a mango cheesecake?

Place the mango cheesecake ring in a dish and place this dish in a tray filled with water. The dish avoids the water from the tray to get in touch with the cheesecake ring

During the baking process if you notice the water has evaporated, add more water into the tray

Bake the cheesecake until the center feels slightly firm and jiggly with the edges turning golden brown. This takes an approx of 1 ½ hour

mangoes sliced and topped on a cake — mango cheesecake recipe

Tips to make the best cheesecake

Crumbly Biscuit Base

Avoid grinding the biscuits too fine. Biscuits should be crumbly and not a fine powder

How to check the biscuit base consistency

Once you mix the butter and ground biscuits together, take about a spoonfull of the mixture on your palm and press it by squeesing it onto your palm. If the mixture comes together like a lump, its a sign that the biscuit base is of the right consistency. If it crumbles and doesn’t form a lump, its a sign that you need more butter to bring it together

Adding cornstarch to the batter

Do not add too much or too little. Cornstarch is essential as the mango cheesecake batter is thin and not thick. Adding cornstarch thickens the batter at the same time avoids the cracks that appear on a baked cheesecake. Adding too much cornstarch will influence the taste, thus add the exact amount that’s mentioned

Loosen the edges of the cheesecake once baked

To make it easier during the unmolding process, its best to run a knife through the edges of the cheesecake immediately once you remove it from the oven. That’s the time the cheesecake is not too hot nor stiff. Loosen the edges at this stage and then cool it in the fridge

Cover the cheesecake in foil before refrigerating it

Refrigerators provide cooling and moisture. So, if the cheesecake is left open in the fridge, you will notice some wetness on the top of the cake once removed from the fridge. To avoid the water droplets on the top of the cheesecake, cover it with foil or cling wrap before refrigerating

Printable Recipe

Baked Mango Cheesecake

Author: Alisha R

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: baked cheesecake recipes, baked mango cheesecake, cheesecake recipe, how to make mango cheesecake, mango cheesecake recipe

Prep Time: 15

Cook Time: 1 30

Refrigerate for: 3

Total Time: 4 45

Calories: 2967kcal

Adjust Servings Here: 6 people

This Baked Mango Cheesecake is the best cheesecake recipe to try. Learn how to make a mango cheesecake with the best baked cheesecake recipe

Ingredients

For the biscuit base:

100 grams digestive biscuits ¾ cups crumbs
2 ½ tbsps butter, melted 35 grams

For the cheesecake batter

350 grams cream cheese 1 ½ cup
100 grams sugar ½ cup (use more, if mangoes are not very sweet)
1 ½ tablespoon cornstarch 10 grams
2 large eggs

½ tablespoon lime juice
1 cup mango puree (approx 2 medium sized mangoes)
1 tablespoon salted butter, melted
1 mango, cut into cubes

For the topping:

2 mangoes, sliced

Instructions

For the biscuit base:

In a mixer grinder, grind the biscuits. Do not overgrind, the mixture should resemble bread crumbs
Add the melted butter to the crumbs and mix using a spoon until well combined
Take a 7 inch cheesecake ring, wrapping it with two rounds of aluminium foil to form a base. Brush some oil, all around the ring (this makes it easier to unmold)
Press the biscuit mixture firmly into the mould to form the biscuit base. Bake this at 160 degrees C for 5 to 6 mins or until slightly golden and fragrant. Once done, remove it from the oven and let cool

For the cheesecake batter:

Combine the cream cheese and sugar together. Beat well until the sugar has dissolved. Add the cornstarch and beat well. Next, add the eggs and continue beating
Add the mango puree, melted butter and lime to the batter. It should resemble a smooth and creamy mixture. Throw in the cut mango pieces and once done, pour this mixture over the biscuit base. Swirl a toothpick all around the mixture to remove extra air bubbles before baking
Place the mango cheesecake ring in a dish and place this dish in the oven on a tray filled with water ½ way through. This is a water bath which doesn't allow the cheesecake to dry during the baking process
At 160 degrees C bake the cheesecake for about 1 ½ hour or until the sides are golden and the center of the cheesecake feel slightly firm but jiggly. Once done, switch off the oven and let the cheesecake sit inside the oven itself for about 30 minutes
Next, remove it from the oven and run a knife around the edges to loosen it. Cover the cake with aluminium foil and refrigerate it for 3 to 4 hours

For the topping:

Remove the cheesecake from the fridge and unmold it carefully onto a plate or cake board. Decorate with slices of fresh mango and serve

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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