Baked Mango Cheesecake
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!
Yield: 10 servings
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Equipment
- 8-inch Springform Pan (20cm)
Ingredients
Biscuit Base Ingredients:
- 330 g Digestive Biscuits or Graham Crackers finely crushed into fine crumbs
- 110 g Butter melted*
Mango Cheesecake Ingredients:
- 480 g Cream Cheese* softened at room temperature
- 60 ml Plain Yogurt or Sour Cream* or greek style yogurt
- 240 ml Whipping Cream*
- 200 ml Mango Purée fresh or canned, plus 2 tablespoons extra for topping
- 100 g Cane Sugar* or castor sugar
- 16 g Cornstarch
- 15 g All-Purpose Flour
- 2 tsp Vanilla Extract
Mango Puree Ingredients:
- 2-3 Ripe Mangoes Ataulfo, Alphonso, or Kent are great choices, fresh or frozen
- 1-2 tbsp Sugar optional, if mangoes aren't sweet enough
- Squeeze of Lemon or Lime Juice for extra freshness
Instructions
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.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking often requires precision and accuracy.
- Butter: dairy-free salted butter sticks or any salted butter of your choice
Whipping cream: use dairy-free unsweetened whipping cream/coconut cream from a can of chilled coconut milk (full fat) - Cream cheese: dairy-free cream cheese or any plain full-fat cream cheese of your choice
- Plain yogurt or sour cream: dairy-free unsweetened yogurt, dairy-free sour cream or any plain Greek yogurt or sour cream of your choice
- Sugar: cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use coconut sugar or organic cane sugar