Baked Mango Cheesecake
Serves 10
30 mins prep
30 mins cook
240 mins total
This baked mango cheesecake features a graham cracker crust and a creamy, eggless mango-infused filling. Topped with whipped cream and fresh mango cubes; the perfect dessert for any mango lovers. You can easily make it vegan by using dairy-free ingredients. This cheesecake is baked in a water bath for a smooth, crack-free finish. Serve chilled for a refreshing and bright treat!
2 servings
Biscuit Base Ingredients:
Mango Cheesecake Ingredients:
Mango Puree Ingredients:
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Biscuit Base Instructions
Preheat the oven to 325℉ or 155℃. Prepare an 8-inch (20 cm) springform pan. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Make sure it’s well-sealed.
Mix finely crushed biscuits and melted butter until you get a mixture resembling wet sand.
Transfer the mixture into an 8-inch springform pan and use the flat bottom of a glass or a spoon, press the mixture into an even layer with an approximately 1/4th inch thickness of the biscuit base and along the sides of the pan.
Bake for 10 minutes and let it cool down while you prepare cheesecake filling.
Mango Puree Instructions
Peel and chop the mangoes into chunks and blend until smooth.
Adjust the sweetness with sugar, maple syrup, or agave if necessary and add the optional squeeze of lemon or lime juice to enhance the flavor.
For a smoother purée, strain through a fine mesh sieve.
Cheesecake Filling Instructions
In a bowl combine and mix cream cheese, yogurt, cream, mango puree, sugar, vanilla, flour and cornstarch.
Mix everything with an electric whisk on medium speed or use a food processor until you get a smooth consistency.
Pour cheesecake mixture into the springform pan.
Spread it in an even layer using an offset spatula. Add a few drops of mango puree on top and create a marbled design using a toothpick or a knife
Prepare a water bath or steam tray to bake the cheesecake.
Place the spring form in a larger pan and fill the large pan with hot water or alternatively, you can add some water in a pan and keep it on the bottom shelf (in the rack below the cheesecake) to create steam prior to baking the cheesecake.
Cheesecake will be ready when the edges have set, and the center is slightly jiggly. It takes about 25-30 min or longer depending on the type of the oven to bake the cheesecake.
Turn the oven off and let it cool in the oven for an hour with the oven door open and then at room temperature. Place it in the fridge for 5-6 hours
Remove cheesecake from the springform pan by running a thin knife around the edges to loosen it and gently release the sides
Decorate with whipped cream and fresh mango cubes.
