Mango Cheesecake – Baked
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Give your classic cheesecake a tropical twist with this mango cheesecake. A rich cream cheese batter over graham cracker crust is baked in a water bath. The natural sweetness and flavor of mangoes make a light and refreshing yet rich, smooth, and creamy dessert.
Mango season is approaching. So, it’s time to make some more mango desserts! Right? We love mangos in our home, so anything mango is yes, please..!!
And, this week, we celebrate the ‘Shavuot’ festival, which is a farmer’s festival. So, it’s basically eating all things dairy. So, guess what we make in our home? Usually a cheesecake. Have you tried to bake a mango cheesecake recipe?
Why make this cheesecake?
- This is my basic no-fail cheesecake recipe. If you master this recipe you will never have to look for another cheesecake recipe again.
- I am making the classic vanilla flavor but you can customize it with so much much more.
- There are just two components to this recipe.
- The crust – Today, I am using Graham crackers for the crust. But, if you don’t have or cannot find Graham crackers you can also use my homemade cheesecake crust.
- The cheesecake batter – Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
- The mango filling – The best thing about this mango filling is that you can pour it over the baked cheesecake, or serve it on the side. I choose to serve the mango filling on the side because I often will make more than one filling. So, people have an option such as my blueberry filling, cherry filling, strawberry fillings, and others.
- The cheesecake batter cooking time is only about 70 to 80 minutes for baking and then needs a good few hours of chilling time. Therefore, this is a perfect make-ahead dessert for those times when you have family and friends to entertain.
Ingredients and substitutes
- Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. I usually rely on one of them. But, that does not mean you can’t use any other. Any brand with a high-fat content of 38 to 40% is great.
- Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet.
- Sour cream– The tartness in the sour cream helps balance the richness and lighten the heavy cream cheese batter.
- Cornstarch – Keeps the custard cream cheese batter together, which means you get soft silky smooth slices. But you can also use all-purpose flour.
- Lemon juice – helps cut the sweetness and brings out the flavor in the cheesecake. You can add lemon zest to enhance the flavor of lemon.
- Crackers – I am using Graham crackers with sugar and melted butter for the crust. But, if for some reason you don’t have crackers on hand – you can make a cheesecake crust at home from scratch – 3 methods.
- Mangoes
- Mango – You can use frozen or fresh mangoes for this recipe. In season, I use the fresh, but during the year I do use frozen.
- Canned mangoes – Canned mangoes tend to have too much liquid, both in the can and also the fruit is very soft. Additionally, it’s sweet and pulpy. So, while using canned still works, I’d say omit the sugar and water in the sauce recipe and reduce the fruit with a little cornstarch slurry just to thicken. That’s it.
Mango cheesecake with Mango Topping
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath. - Ensure all the ingredients are at room temperature, especially the cream cheese.
Mango filling
- Wash, peel, and chop the mangoes into smaller pieces. Alternatively, you can also puree mangoes in a food processor or a blender for a smoother consistency.
- In a saucepan, heat mango, lemon juice, and sugar and whisk over low heat until the sugar has melted.
Pro tip – Keep the heat on medium to low so the sugar dissolves and does not caramelize. - Combine water and cornstarch then add it to the saucepan. Continue to cook until the filling has thickened. Remove from heat and let cool completely.
Pro tip – Mango is a delicate fruit so do not overcook or let it scorch on the bottom.
Crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour the graham cracker crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip – Pressing down firmly will ensure a good biscuit base for the cheesecake and it won’t fall apart when you cut slices. - Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake batter
- In the bow of an electric mixer, with the paddle attachment, combine cream cheese and sour cream. Then, add the sugar, lemon juice, and salt. Followed by the cornflour and vanilla extract.
Pro tip – The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster. - Add eggs one at a time making sure to incorporate each well.
Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix. - Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
- Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.
Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. - Chill the cheesecake for at least 4 hours – preferably overnight. You can pour the mango filling over the cheesecake before chilling it. Or, serve the mango filling along with the cheesecake, as I have done here.
Tips for success
- Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality – Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Variations
- No-bake mango cheesecake – made with cream cheese, heavy cream, gelatin powder or agar agar powder and a few cups mango puree.
- Mango in the cheesecake – to enhance the mango flavor, you can add pieces of mango or 1 cup mango puree to the cheesecake batter before baking.
- Mango swirl cheesecake – Pour the classic cheesecake batter over the cookie crust. Drop spoons of mango puree into the batter and gently swir a few times to create a marbled effect.
- Chocoloate mango cheesecake – fold 1/2 cup melted and cooled white chocolate to the batter before baking for a rich chocolate taste.
More cheesecake recipes
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cheery Cheesecake,
- Baked Chocolate Cheesecake or Baked chocolate cherry cheesecake,
- Mini Cheesecakes – blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
Frequently asked questions
How long can I keep this cheesecake?
This cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out. It can also be kept in the freezer for one month.
Do you have to use a water bath for baked cheesecakes?
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.
Why is my cheesecake batter curdles?
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the cake batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.
Why is my cheesecake cracked?
Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling causing a crack.
How do I keep the cheesecake from cracking?
There are a few things you can do.
– Avoid over mixing.
– Make sure all ingredients are at room temperature, especially the cream cheese.
– Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
– Always mix the batter just until the ingredients are incorporated.
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Mango Cheesecake – Baked
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 300°F / 150°C/ Gas Mark 2
Calories: 220kcal
Adjust Servings Here: 9 servings
Description
Give your classic cheesecake a tropical twist with this mango cheesecake. A rich cream cheese batter over graham cracker crust is baked in a water bath. The natural sweetness and flavor of mangoes make a light and refreshing yet rich, smooth, and creamy dessert.
Video
Ingredients
Mango filling
- ½ lb (226 g) Mangoes (2 large)
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ¼ cup (60 ml) Water
Crust
- 7 oz (200 g) Graham crackers
- 4 tbsp (60 g) Butter unsalted
- 2 tbsp Sugar
Cheesecake filling
- 24 oz (680 g) Cream cheese (room temperature)
- 1 cup (240 ml) Sour cream (room temperature)
- 1 cup (200 g) Sugar
- 4 tbsp Cornstarch cornflour
- 4 Eggs (large beaten)
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes. Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
- Ensure all the ingredients are at room temperature, especially the cream cheese.
Mango filling
- Wash, peel, and chop the mangoes into smaller pieces. Alternatively, you can also puree the mangoes in a food processor for a smoother consistency.
- In a saucepan, heat mango puree, lemon juice, and sugar over low heat until the sugar has melted. Pro tip – Keep the heat medium to low so the sugar dissolves and does not caramelize.
- Combine water and cornstarch then add it to the saucepan. Continue to cook until the filling has thickened. Remove from heat and let cool completelyPro tip – Mango is a delicate fruit so do not overcook or let it scorch on the bottom.
Crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip – Pressing down firmly will ensure a good biscuit base for the cheesecake and it won't fall apart when you cut slices.
- Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake batter
- In the bow of a stand mixer, with the paddle attachment, combine cream cheese and sour cream. Then, add the sugar, lemon juice, and salt. Followed by the cornflour and vanilla extract.Pro tip – The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
- Add eggs one at a time making sure to incorporate each well.Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
- Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan. Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
- Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan. Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
- Chill the cheesecake for at least 4 hours – preferably overnight. You can pour the mango filling over the cheesecake before chilling it. Or, serve the mango filling along with the cheesecake, as I have done here.
Recipe Notes & Tips
- Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality – Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Notes –
- Mangoes for cheesecake
- You can use frozen or fresh mangoes for this recipe. In season, I use the fresh, but during the year I do use frozen. And, guess what? No one can tell the difference.
- Canned mangoes – Canned mangoes tend to have too much liquid, both in the can and also the fruit is very soft. Additionally, it’s sweet and pulpy. So, while using canned still works, I’d say omit the sugar and water in the compote recipe and heat the fruit with a little cornstarch slurry just to thicken. That’s it.
- Make-ahead – it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Water bath – A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water into the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don’t have a large roasting pan or are afraid that the springform pan may leak.
- Toppings – I am a huge fan of classic cheesecake with mango filling on it. But, this is also my basic cheesecake and can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake
Adapted from –
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 220– kcalCarbohydrates: 26– gProtein: 6– gFat: 22– gSaturated Fat: 0– gPolyunsaturated Fat: 0– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 130– mgSodium: 140– mgPotassium: 0– mgFiber: 1– gSugar: 24– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
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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I thought the mango was in the cheesecake not only on top. Can I add it to the cheesecake mix?
Hey Maria, yes, I have given you a few various options in the posts – Look for the topic variations just below the progress pictures you will details to add mango pieces, mango puree, swirl etc.
I want to make one of your mango cheesecake recipes but it calls for cornstarch cornflour. I can’t find this stuff. What do I use? I’d really like to make it cause it looks amazing
You can also use tapioca starch or potato starch instead of cornstarch. Thanks
Ty
If I were to use cornstarch cornflour, what brand do you recommend, and if possible, could you give a pic of it?
I use a local brand of cornstarch. Thanks
Hi, what can I use to replace the sour cream? or can I still bake without the sour cream? thank u
Sour cream works best for cheesecakes but Greek yogurt is a great substitute for sour cream
Hi Veena. can I use the 680g of cream cheese batter into two 9 by 13 trays?
Hey Althea. You can use 680 grams of cream cheese but it will be good for one 9 x 13-inch tray. Two trays will be very thin layers.