As always, I’ve spent most of this summer eating every single mango I can get my hands on. If it weren’t for the giant seed in the center, I would have just inhaled them whole. I’m addicted and I’m not ashamed to admit it. But it is finally time to do something else with this incredible fruit. I’m no stranger to cheesecake, but I realised there was not one recipe on here for a classic, round, creamy, giant mango cheesecake.
This is a straightforward, super fruity, rich, creamy, cooooold perfect cheesecake. There are a couple of things to keep in mind, but even without a water-bath, I find that making a good cheesecake at home is, well, a cakewalk.
Start by making sure all your ingredients are at room temperature. If any of them are cold, they require more mixing, which incorporates more air, which results in cracks. Second, bake at a lower temperature to be safe. I discovered browning and mild cracking around the edges at 175 C and after I reduced the temperature to 150 C, the rest of it was smooth sailing. Having said that, a slightly imperfect top is just fine too!
I use more fruit and lesser egg in this cheesecake, just for a more mango-ey, not at all eggy flavour. The cheesecake takes a little longer to sit in the fridge because mangoes add a lot of liquid, but it’s nothing that a nice long overnight chill won’t take care of. Remember also to turn off the oven while the center is still wobbly. If you overcook it, you lose that creamy texture inside.
Finally, let the cheesecake cool in the oven itself before leaving it at room temperature to cool completely and then in the fridge or freezer. Serving in giant slices with cream and chopped mangoes is the only way to do it! Honestly, I love the cheesecake as much as that crispy biscuit base. I added a little ginger and cinnamon for extra flavour. So good!
Start this cake the day before you plan to cut it. The flavour and texture needs that much time to develop and chilled is the only way to serve it! Let me know how you like this 🙂
Please read the recipe notes before beginning.
- For the crust
- 180 gms Marie biscuits (or digestive biscuits)
- 2 tbsps caster sugar
- ¼ tsp cinnamon powder
- ¼ tsp ginger powder
- 50 gms butter, melted but not hot
- For the crust
- 3 medium Alphonso mangoes
- 600 gms cream cheese, at room temp
- 150 gms sour cream, at room temp*
- ⅓ to ½ cup caster sugar (depending on sweetness of mangoes)
- 2 eggs, at room temp
- 2 tsps vanilla extract
- Preheat the oven to 175 C. Keep an 8" springform tin ready but there is no need to grease it.
- In the bowl of a food processor, blitz the biscuits into a fine, sandy powder. Add the sugar, cinnamon and ginger and blitz till combined. Pour in the butter, mix again till the mixture clumps between your fingers.
- Tip into the base of the pan and press down firmly and evenly, taking the mixture up to the sides as well. The base of measuring cup helps to pack it down properly. Bake for 5 to 8 minutes until lightly browned on the edges. Set aside to cool. Reduce the oven temperature to 150 C.
- Meanwhile, wipe out the bowl of the food processor and add the pulp of all three mangoes. Blitz till smooth, then add the cream cheese, sour cream and sugar and blitz again till combined but take care not to over-mix it, or you'll have an airy batter that will crack in the oven.It is best to cut the cream cheese and sour cream into smaller pieces before adding to the food processor.
- Add the eggs and vanilla then blitz again till just combined.
- Pour the batter over the cooled crust and bake for 40 to 45 minutes until the edges are puffed and the center is still wobbly. If you find the edges or top browning, cover loosely with foil.
- Allow to cool in the oven for 30 minutes, then remove and let the cheesecake cool completely at room temperature. The center will firm up as it cools down. Place in the refrigerator overnight, or in the freezer for about 6 hours if you want to speed it up, although the slower chill is best.
- Serve with fresh cream and mangoes! Cheesecake should be stored in the fridge or freezer at all times (I've currently frozen this one and it'll last a couple of months!)
*I find 2 eggs are perfect to get the cheesecake to set and avoid any eggy flavours. But if you want a firmer texture, you can use 3 eggs as well. Making this without eggs is something I've never tried, but I hear flaxseed or condensed milk works well.
*A food processor is best here since the batter is quite a bit, and liquidy so it tends to splatter. But you can use a mixing bowl and a beater, or a stand mixer as well.
*Alphonso mangoes have the best flavour and colour, but you can use any other variety too.