4.8 from 6 votes

Baked Mango Cheesecake

Published: Jul 2, 2023 by Tanvi Srivastava 24 Comments

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This tasty baked mango cheesecake combines the decadent creaminess of a classic cheesecake with the tropical flavor of mango. It is basically summer in a cake slice form!

The velvety smooth mango cheesecake recipe is made with mango puree (mango pulp), eggs, cream cheese and a touch of sour cream (we need that tang!). Make it for summer bbqs, birthdays, baby showers or just about any occasion!

Baked Mango cheesecake placed on a pink background.

I am obsessed with mango desserts, who isn't? Each summer, I itch to create some new desserts featuring mangoes and this year I finally checked off this creamy cheesecake from my list. This mango cheesecake is a delightful indulgence, especially during summer months when fresh mangoes are available.

About My Mango Cheesecake Recipe

In my recipe, the crust is made of Parle -G biscuits, popular Indian-style tea-time cookies known for their slightly sweet and malty taste. If Parle-G biscuits are not available, you can substitute them with digestives, graham cracker sheets, or shortbread cookies.

The cheese filling is made with pantry staples like cream cheese, cornstarch, sugar, and eggs and comes together effortlessly. The star ingredient is fresh mangoes or ready-to-use mango puree, to add the tropical touch.

A slice of mango cheesecake placed on a beige fluted plate.

In terms of taste, this mango cheesecake has a creamy texture and a distinctive mango flavor. The mango essence is pronounced yet perfectly balanced to allow for the smooth and tangy cheesiness to shine through.

Since I posted it, many readers have successfully adapted this recipe into mini cheesecakes and added their own creative twists!

Featured Review (View on Pinterest)

This is the perfect recipe! It was really good and everyone loved it. The recipe is easy to understand and easy to make. I made them in mini mango cheecake.
Susy

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My Recipe Development Story

So I started working on this recipe end of April, right around the time when mangoes hit the market, I had initially planned to share it for Memorial Day. Unfortunately, that didn't happen.

On my first attempt, I decided to utilize my Instant Pot to bake the cheesecake. Everything seemed to be going well until the moment of truth when I tried to lift the pan out of the Instant Pot. Accidentally, I popped open the springform pan, resulting in a massive crack on the warm cheesecake.

Undeterred, I embarked on a second attempt, opting for the traditional route of baking the cheesecake in the oven, something I was familiar with. However, this time, I messed up the baking time, as I was using a 7-inch pan instead of my usual 8-inch pan size. As a result, the cheesecake turned out slightly sticky and gooey, despite its good taste. Another bummer!

Nevertheless, they say third time's the charm. So, two weeks later, I made another attempt at baking the cheesecake. I made adjustments to the quantity of cornstarch, and this time, I chose to bake it late at night, so I could work in peace. I pulled it out of the oven, snuck it into the fridge, and went to bed. The following morning, as I cut a neat slice for breakfast and glanced out into the backyard, I saw the radiant summer sun shining down.

2 months of recipe testing and learning valuable lessons along the way, I'm thrilled to share this mango recipe with you before the mango season comes to a close.

Ingredients

Parle G Biscuits - I like using Parle G biscuits because I love their taste combined with the cheesy mango filling. You could use digestives or graham crackers.
Cream Cheese - Make sure that the cream cheese is at room temperature. I leave it out on the counter for 4-6 hours prior to baking along with sour cream, eggs and the mango puree as well. Use full-fat cream cheese.
Mango Puree- To ensure that the recipe catered to those who may encounter difficulty in finding ripe mangoes or sufficiently sweet mangoes for homemade pulp, I opted to test it using store-bought canned mango mixture. Canned mango puree, commonly found in most Indian grocery stores has different options such as kesar or alphonso mangoes puree. You can use any. Few brands I choose are Deep foods or Laxmi foods. It's important to note that store-bought mango puree tends to be more liquid in consistency due to the added sugar, unlike freshly blended mango pulp. All that said, fresh mango puree would work fine in this recipe- keep the quantity same.

A slice of baked mango cheesecake drizzled with mango puree.

How To Make Baked Mango Cheesecake

Make the Cheesecake Crust

Add parle G biscuits to a food processor jar fitted with a metal blade. Pulse 6-7 times or until the crumb mixture starts resembling sand.
Place the crumbs in a bowl and add the melted butter. Mix thoroughly.
Line a non stick 7 inch springform pan with parchment. Wrap the springform pan all around in 3 layers of aluminum foil so prevent water from seeping.
Press down the crumbs on the bottom of the pan. I use a masher to press down, a flat bottom cup or back of a spoon would work too. Let stand while you work on filling.

Make The Mango Cheese Filling

While the crust is in the oven, let's move on to preparing the cheesecake filling. You have a couple of options for this step:

You can use a stand mixer or a hand mixer. In my initial recipe testing, I used a hand mixer for the first two attempts (see images 5,6,7,8,9,10v1).
However, on the third try, I decided to use a food processor, and I was absolutely amazed by how quickly and perfectly smooth the filling came out.

I highly recommend using a food processor with a metal blade for this step. There are a couple of reasons why this works so well. First of all, the metal blade functions differently from beaters, which means it won't incorporate air into the filling. This is a huge advantage because we don't want the cheesecake filling to be airy. Airy filling means chances of cracks. Secondly, this method involves simply dumping all the ingredients into the food processor and processing them together, eliminating the need to stop and beat each ingredient one by one.

Thoroughly clean the jar and blade of the food processor and remove all the crumbs from it. The jar should be dry.
Add all the filling ingredients except mango puree and blitz a few times to make a smooth filling. (image 10 v2) If you are using hand or stand mixer, beat softened cream cheese and sugar first for 2 minutes. Then add the corn starch, eggs, vanilla, sour cream and mango puree. Beat for no more than 1.5 to 2 minutes, else egg will start fluffing up and the cheese filling will get airy.
Open the lid and add the mango puree and blitz to combine. Your cheesecake filling is ready!
Strain the mango cheesecake filling using a sieve to make sure its super smooth.

Step photos showing ho two make cookie crust for cheesecake.

Step pictures showing how to make mango cheese filling.

Assemble & Bake The Mango Cheesecake

Preheat oven to 400F/. Put enough water to boil in a kettle or over stove.
On top of the biscuit base, pour the cream cheese mixture.
Carefully, level using a spatula into an even layer.Tap the cake pan a few times on the kitchen counter to pop the air bubbles.
Make a design on top as shown using a squeeze bottle filled with mango puree. Or decorate as you wish.
Put the cheesecake into a large roasting pan or a larger pan. Add enough hot water till halfway up the sides of the pan.The water bath creates gentle and even heat around the cheesecake, reducing the risk of cracks.
Reduce the oven to 300F/150C. Carefully place the cheesecake in the oven.Bake for 1 hour and 30 minutes or until the sides are set and the center is wiggly. Dont take the cake out of oven yet.
Turn the oven off and let cool for 30 minutes. Slightly pop open the oven door using a wooden spoon and let the cake cool for another 30 minutes.
Remove the cake from the oven and cool it to room temperature. Chill overnight or for atleast 6 hours.
Run a butter knife all round the edge and unmould the cake. I like to serve it with mango puree. You could serve with whipped cream, mango chunks etc.

Don't be discouraged if your first attempt isn't flawless(that's why I shared my story above)Practice makes you better. Enjoy the process, learn from mistakes and have fun baking your mango cheesecake!

Step pictures showing how to make baked mango cheese filling.

Decorating and Placing mango cheesecake in a water bath to bake.

Recipe Tips

Mangoes - Choose ripe and flavorful mangoes or high quality canned mango puree. If you are making at home, mango pulp made with fragrant, and sweet mangoes will ensure that your mango cheesecake has a vibrant and delicious mango flavor.
Room Temperature Ingredients - This is one of the biggest factors that can prevent cracks or sunk center in cheesecakes. Reason being that the cold ingredients will need more whipping to smoothen out. More whipping incorporates more (unwanted) air into the batter. I usually leave out all the refrigerated ingredients like cheese, sour cream, eggs, even mangoes for a few hours.
Use whole/high fat cream cheese- This is not the time to use low fat or light cream cheese or sour cream. High fat ingredients enhance the taste, texture and overall comfort desired from the cheesecake.
Allow for proper slow cooling and chilling: Once you switch off the oven, allow for slow cooling. Cheesecakes often develop cracks because of sudden temperature changes. Don't pull out the cheesecake from the oven instantly, please follow the process and timings noted. After baking, don't put the cheesecake in the fridge immediately. Let the cheesecake cool at room temperature for about an hour. Then, refrigerate it preferably overnight, to allow it to set properly and develop its flavors.
You may add any flavors like cardamom or saffron to the filling, however add little amount of flavorings to let the mango taste shine.

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