Update: This recipe got some fresh photos and modifications to make it even better!
As always, I’ve spent most of this summer eating every single mango I can get my hands on. 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, creamy 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. I updated this post with fresh photos and changes to the recipe that make it a sturdier but still creamy cheesecake. Mangoes add a lot of moisture and the puree needs to be uncooked for the best flavour, so the center was a bit too soft for my liking when I made it recently. The use of sour cream and a little cornflour took care of this but if you’d prefer to make it the original way, that version is in the recipe notes!
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. 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 set in the fridge 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.
The cheesecake is packed with mango flavour, is rich but light at the same time and is really one of the nicest things you could bake in the summer! This recipe has been popular for years and I’m happy to have updated it to make it better than ever. I hope you love it!
Please read the recipe notes before beginning.
Baked Mango Cheesecake
Ingredients
For the crust
- 250 gms digestive biscuits
- 70 gms butter, melted but not boiling hot
For the filling
- 3 Alphonso mangoes (see notes)
- 600 gms cream cheese at room temp
- 1/3 cup sour cream (75 gms; recommended but thick yoghurt/curd is ok too)
- 1/3 cup plus 1 tbsp caster sugar (70 gms)
- 1 tsp vanilla extract
- 1 tbsp cornflour/cornstarch
- 2 eggs at room temp (see notes)
I've recently updated the ingredient list and method a little bit. For the original version, see the notes after the recipe.
Instructions
- First, make the crust. In a food processor, blitz the biscuits into a fine, sandy powder. Pour in the melted butter and blitz again till the mixture is moistened and clumps together when pressed between your fingers. You can also use a blender, transfer the crumbs to a mixing bowl, then add the butter.
- Tip the mixture into a 9-inch springform pan and press down firmly and evenly, taking the mixture up to the sides as well, about 1/2 inch high. The base of a small measuring cup helps to pack it down properly. Refrigerate for 30 minutes.
- Preheat the oven to 160 C.
- Make the filling. Wipe out the bowl of the food processor and add the pulp of all three mangoes. Blitz till smooth and set aside.
- Now in a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add the sugar (which helps loosen up the mixture) and sour cream, beating again till smooth. It is important that there are no lumps. In the past, I've used a food processor to make the cheesecake filling but now find a hand mixer gives more control over the speed.
- Next add the mango pulp and vanilla, then sprinkle the cornflour into the bowl as well. Beat on low speed to combine.
- Finally, add the eggs, one at a time, beating very briefly after each one, just until blended in. Over-beating after the eggs are added leads to cracks in the cheesecake because too much air gets incorporated.
- Pour the batter over the cooled crust and bake for 40 to 45 minutes until the edges are puffed and a two to three inch circle in the center is still wobbly. At this stage, the edges may have a few small cracks which is a definite sign that the cheesecake is done and is at the brink of being over-baked.
- Allow to cool in the oven for 1 hour, with the door slightly open, then take it out and let the cheesecake cool completely to room temperature. Sudden temperature changes can cause cracks which is why the cheesecake is cooled gradually. As it cools, if any cracks do form, don't worry. I over-baked mine for a few minutes and did have a crack but both the texture and flavour were unaffected.
- Once it's completely cooled, place in the refrigerator at least 6 hours but preferably overnight for the best texture. When completely chilled, run a knife around the edges of the cheesecake so that you can make sure it's not sticking to the sides of the pan, then remove the sides.
- Use a sharp knife to cut the cheesecake, wiping the knife down in between each slice to get cleaner cuts. The center will be just slightly softer than the rest of the cheesecake. Serve with fresh mangoes and enjoy! Store in the refrigerator for 4 to 5 days and in the freezer for about a month. Happy baking!
Notes
Em says
When do you add the mango pulp? The recipe doesn’t mention that.
the desserted girl says
It’s in step 6, I accidentally left it out, sorry! Updated now.
Kat s says
I had made the past version and it was really nice but I had to read a lot of comments to rejig things to get it right.
This version is so much easier and turned out perfect on the first go
the desserted girl says
I’m very happy to hear that !
Andy Chapman says
I am a veteran of baking mango cheesecakes as we had a mango orchard on our property in Broome Western Australia. Your recipe is spot on. I made one a few weeks back for the family and they rated it excellent. Now I am baking one for my work Christmas party. Cheers. Andy
the desserted girl says
That’s so good to hear ! Thank you 🙂
Eve says
For the sake of decoration if I make a gelatin top with some chopped mango bits, and pour it on top once it has cooled a bit, do you trhink it will work or will it make the cake sink?
the desserted girl says
I can’t say for sure since I’ve never done that but I’d let it cool to at least room temperature so that the cheesecake sets halfway, before pouring the topping
Rohini says
Would you recommend baking this in a water bath? If yes, what would be the cook time and temperature?
the desserted girl says
I don’t normally use a water bath and don’t find it necessary here but typically cook time and temperature won’t really change. Go by the appearance of the cheesecake if in doubt.
aira says
hi how many servings is this?
the desserted girl says
Hi, it depends on how you slice it, it’s a 9 inch cheesecake so at least 8 large pieces
Roli says
Hi there. can you share all the ingredients in grams? thanks! really looking forward to making it!
the desserted girl says
Hi, it’s updated now, older recipes don’t have both measurements so I’m working on them one by one 🙂 Hope you love it!
Priti says
further can you Kindly advise a glaze without use of gelatine. Unfortunately fresh mangoes are no longer available as would like to provide the cake a nice cover. Thanks again.
Priti says
Hi can I use mascarpone cheese instead of cream cheese. I have a huge batch lying at home and was hoping to use it. Thanks ton for your response.
the desserted girl says
I’ve never made a cheesecake with mascarpone so I can’t say if it’ll work, you would need some cream cheese with it usually. I suggest looking up some mascarpone specific recipes. And you can top the cake with whipped cream, it doesn’t have a glaze and doesn’t really need one, it might become too sweet. Hope that helps !
CAL says
Your recipe would be more helpful if you can give the weight of the mango puree used.As long as I use the same weight for other varities of mango it should turn out well . Of coures the taste would be different.
the desserted girl says
Some of the comments above might be helpful to you as readers have also tried canned mango pulp measured in cups. Three mangoes of the variety I used would weigh about 800 gms before removing the pulp.
아캇 리즈싱하니 says
OMG this cheesecake was amazing !! I ended up scaling the recipe down so that I could use a 6” pan instead (because I cannot physically consume that much cheesecake, and don’t have any space left in my freezer) and it still turned out wonderful! Since we don’t have Alphonso or any type of Indian mangoes in the states at current; I used ~1 cup of Kesar mango pulp to substitute and it turned out great. The only issue I had with this was because I wasn’t able to get real mangoes, I needed to increase the time in the oven as the premise pulp wasn’t exactly accurate, but otherwise this was amazing. Also, just as an experiment I made a mango glaze [1 cup mango purée with 8 teaspoons sugar and 2 teaspoons cornstarch in a slurry with equal parts water and cornstarch -then cooked till thickened] and topped the cheesecake with it and it was really tasty. Thank you so much for sharing this recipe, this cheesecake really made my day!
the desserted girl says
That’s so good to hear !! Love that kesar mangoes work in this recipe 🙂 The glaze also sounds yum!
Meera says
I made this recently with fresh mangoes and it turned out to be delicious. Thanks for the recipe
the desserted girl says
Yay I’m so happy to hear that !
Aditya Pillai says
You were in my school 😁. Can I was jaggery instead of sugar ?
the desserted girl says
I haven’t tried it, so I can’t say for sure. The flavour and colour will change but it might work.
Sarah Deloach says
Have you discovered chocolate and mango version of this cheesecake?
the desserted girl says
I’m not sure how that would taste as a combination but I do have chocolate cheesecake recipes with peanut butter as well as orange on the blog
Akshara says
Can you let me know a substitute for eggs?
the desserted girl says
I’ve heard condensed milk works but I haven’t tried it myself. There’s a similar comment above that may help.
Mk says
Hey! Love your recipes! What’s a good substitute for caster sugar?
the desserted girl says
I don’t really work with sugar substitutes but some readers use powdered jaggery , not sure if it will work in this recipe specifically
the desserted girl says
If you’re ok with sugar in general , just use regular white sugar, blitzing it in a grinder if it’s too coarse , so that it dissolves better
Madhu says
1/4 cup condensed milk substitutes 2 eggs and works well
Kavita says
Can I use mango purée from a can? If so how much should use?
the desserted girl says
The flavour won’t be quite the same but you could use 1 to 1.5 cups of it and adjust depending on how the batter tastes and looks.
Sue S. says
Thank you for putting up this recipe! I’ve made this twice now and each time it’s been perfect and absolutely delicious! 😀
the desserted girl says
I’m so happy to hear that !
Myrna says
Hi, I live in Australia, how many grams of cutted Mango do I need for this recipe?
the desserted girl says
Hmm the ones in this cheesecake are usually sold individually, not by weight, but I’d say about 800 to 900 gms of mangoes (before you remove the pulp). Let me know how the cheesecake goes 🙂
the desserted girl says
I’ve never made a baked cheesecake with condensed milk. My guess is you’ll need a 400 gm tin but you may want to refer to some other recipes as well. Taste the batter and adjust the sugar accordingly, you may not need any at all.
Tanu says
Hi how much condensed milk to substitute and guess will hv to cut the sugar then?
Tanu mehta says
Since I wanna make a small cheesecake and don’t have that size springform tin can I use a tart pan instead.
the desserted girl says
You could but make sure the tart pan sides are high enough to accommodate the filling. If you have one with a removable base, it’ll be easier to cut the cheesecake.