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Rich, smooth, creamy baked cheesecake with fresh mango puree!

Baked Mango Cheesecake

Rich, smooth, creamy baked cheesecake with fresh mango puree!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Makes: 8 large slices
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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

*I recommend Alphonso mangoes for the best colour and flavour. I used 3 medium mangoes here, each weighing about 230 gms. The total puree was a little over 1 cup. In the comments below, readers have reported using canned puree as well and other varieties of mango.
*Here is an eggless baked mango cheesecake!
*Prep-time does not include chilling time.
*The original recipe had a couple of differences and if you've made it that way before and would prefer to stick to it, here you go.
-The crust was made with 180 gms biscuits, 50 gms butter and also had a pinch of ginger and cinnamon powder with 2 tbsps caster sugar. The crust was pre-baked at 160 C for 5 to 8 minutes, then the temperature was reduced to 150 C to bake the cheesecake. 
-I used 1/2 cup sour cream/yoghurt and no cornflour.
-I used a food processor throughout instead of a mixing bowl and hand mixer.