Mango Cheesecake 

This Mango Cheesecake combines the creamy richness of traditional cheesecake with the tropical sweetness of ripe mangoes. Whether baked or no-bake, this dessert offers a delightful balance of flavors and textures, making it a perfect treat for any occasion.

Full Recipe:

Ingredients

For the Crust:

• 200g (7 oz) graham crackers or digestive biscuits

• 90g (6 tbsp) unsalted butter, melted

• 1 tbsp milk

For the Filling:

• 800g (3½ cups) cream cheese, softened

• 200g (1 cup) granulated sugar

• 180g (¾ cup) mango puree (fresh or canned)

• 4 large eggs

• 1 tsp vanilla extract

• ¼ tsp salt

• 60ml (¼ cup) heavy cream

• 115g (½ cup) sour cream

• Zest of 1 lemon or orange

• 12g (1½ tbsp) cornstarch

For the Topping:

• 2 ripe mangoes, peeled and diced

• 12g (1 tbsp) sugar

• 12g (1½ tbsp) cornstarch

• 60ml (¼ cup) water

 Directions

1. Prepare the Crust:

   • Preheat the oven to 160°C (325°F).

   • Crush the graham crackers or biscuits into fine crumbs using a food processor.

   • In a bowl, combine the crumbs with melted butter and milk until the mixture resembles wet sand.

   • Press the mixture into the bottom of a 23cm (9-inch) springform pan to form an even layer.

   • Bake for 7–8 minutes, then set aside to cool.

2. Prepare the Filling:

   • In a large bowl, beat the softened cream cheese until smooth.

   • Add the granulated sugar and beat until well combined.

   • Add the mango puree, vanilla extract, and salt, mixing until smooth.

   • Add the eggs one at a time, beating on low speed after each addition.

   • Add the heavy cream, sour cream, lemon or orange zest, and cornstarch, mixing until fully incorporated.

3. Assemble and Bake:

   • Pour the cheesecake filling over the prepared crust in the springform pan.

   • Place the pan in a roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).

   • Bake at 160°C (325°F) for 45–55 minutes, or until the edges are set and the center slightly jiggles.

   • Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

   • Remove from the oven and let cool to room temperature.

   • Refrigerate for at least 4 hours, preferably overnight.

4. Prepare the Topping:

   • In a saucepan, combine the diced mangoes, sugar, cornstarch, and water.

   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.

   • Allow the topping to cool to room temperature.

5. Serve:

   • Once the cheesecake has chilled and set, spread the mango topping evenly over the surface.

   • Slice and serve chilled.

 Nutritional Information (Per Serving  Approximate)

• Calories: 484 kcal

• Protein: 7g

• Fat: 26g

• Carbohydrates: 57g

• Fiber: 1g

• Sugar: 47g

• Sodium: 307mg