Creamy Baked Mango Cheesecake
Calories: 11
Adjust Servings Here: 9 servings
Description
This baked mango cheesecake is made with cream cheese, sour cream, fresh mango puree, and a buttery cookie crust. Topped with whipped cream and fresh mango, this tropical cheesecake is rich, creamy, and perfect for summer.
Ingredients
Cookie Crust
- 250 g (8 oz) Cookie crumbs (Biscoff, Graham crackers, or Digestive biscuits)
- 100 g (7 tbsp) Unsalted butter melted
Mango Cheesecake Filling
- 500 g (18 oz) Full-fat cream cheese room temperature
- 120 g (½ cup) Granulated sugar
- 150 g (⅔ cup) Sour cream
- 150 ml (⅔ cup) Heavy cream
- 180 g (6 oz) Mango puree
- 25 g (3 tbsp) Cornstarch
- 1 tsp Vanilla extract
- ¼ tsp Salt
Whipped Cream Mango Topping
- 120 ml (½ cup) Heavy whipping cream
- 1 tbsp Powdered sugar
- ½ tsp Vanilla extract
Garnish
- 1 to 2 Fresh mangoes diced
Instructions
- Oven and pan - Preheat the oven to 150°C / 300°F. Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan with two layers of heavy-duty foil to prevent water from leaking in during baking. Place the springform pan inside a larger roasting pan for the water bath.
- Cookie crust: crush the cookies into fine crumbs using a food processor. Add the melted butter and mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup or spoon. Refrigerate the crust while preparing the cheesecake filling.
- Cheesecake Filling - In the same food processor, add the cream cheese, sugar, sour cream, heavy cream, mango puree, cornstarch, vanilla extract, and salt. Combine until smooth and creamy, but don't overbeat. Pour the filling over the chilled crust. Tap the pan gently on the counter to remove any large air bubbles.
- Bake the cheesecake - Bake for 50 to 60 minutes until the edges are set and the center still has a slight wobble. Turn the oven off, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes. Remove from the water bath and cool completely before chilling overnight. Refrigerate for at least 6 hours or overnight before decorating.
- Frost and decorate - Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Pipe or spread the whipped cream over the chilled cheesecake. Top with fresh diced mango before serving.
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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