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 3/4 cups crumbs
- 2 ½ tbsps butter, melted 35 grams
For the cheesecake batter
- 350 grams cream cheese 1 1/2 cup
- 100 grams sugar 1/2 cup (use more, if mangoes are not very sweet)
- 1 ½ tbsp cornstarch 10 grams
- 2 large eggs
- ½ tbsp lime juice
- 1 cup mango puree (approx 2 medium sized mangoes)
- 1 tbsp 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 1/2 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 1/2 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
Calories: 2967kcal | Carbohydrates: 310g | Protein: 45g | Fat: 182g | Saturated Fat: 84g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 57g | Trans Fat: 1g | Cholesterol: 681mg | Sodium: 2211mg | Potassium: 1909mg | Fiber: 14g | Sugar: 230g | Vitamin A: 14173IU | Vitamin C: 246mg | Calcium: 556mg | Iron: 7mg
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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