Mango Cheesecake Recipe
Mango Cheesecake Recipe is a classic seasonal baked cheesecake flavoured with fresh seasonal mangoes. A buttery crumbly base of graham crackers, creamy cheese cake flavoured with juicy ripe mangoes, and that's just enough said.
Mango Cheesecake is a beautiful, delicate dish that is perfect for parties and special occasions.
The Mango Cheesecake is made by blending the delectable fresh mangoes with soft creamy cheese. The pastry for the cheesecake has a perfect crust and is a great way to enjoy the healthy and yummy yellow fruit.
In place of mangoes, you could use other fruits like strawberries and kiwis.
Other cheesecake recipes that you can try are:
- Rich Chocolate Cheesecake Recipe
- New York Style Baked Cheesecake Recipe
- Thandai Mini Cheesecake Recipe
Ingredients For the crust
- 50 grams Badam (Almond) , toasted and cooled
- 120 grams Marie Biscuit , or graham wafer biscuits or digestive biscuits
- 50 grams Butter (unsalted) , melted Ingredients for the cream cheese
- 250 grams Ricotta Cheese , drained overnight and at room temperature
- 500 grams Cream cheese , at room temperature
- 250 grams Caster Sugar , superfine
- 4 Whole Eggs , at room temperature
- 400 grams Mango Pulp (Puree) , at room temperature or you can use fresh mangoes when in season
- 100 grams Mango (Ripe) , chunks
- 20 grams All Purpose Flour (Maida) , sifted
How to make Mango Cheesecake Recipe
To begin making the Mango Cheesecake, we will first preheat the oven to 160 C and prepare the Spring form pan by covering the sides of the springform pan with aluminum foil. This is to prevent the water seeping into the pan while baking.
Place the almonds into a food processor and process them till the texture becomes coarse. Add in the Graham wafer biscuits into the processor and process again, till the mixture is coarse. Finish, by adding in the melted butter over the crumb mixture and blend everything together until the crumb mixture gets moistened evenly.
Transfer this crumb mixture to the prepared springform pan and using a spatula, press the mixture evenly over the base of the pan. You can even use a flat bottomed bowl for this.
Place the pan in the freezer until you get the filling ready and till the crust gets firm.
In a large bowl of the stand mixer, add in the cream cheese, the ricotta cheese, flour and sugar. Beat them together scraping down sides and bottom of bowl until the cheese becomes smooth and creamy.
Gradually add in one egg at a time beating each for a few seconds just to combine them together after each addition. Pour in the mango purée next and a few chunks and beat it until smooth and just about combined. Don't over beat at this stage.
Now pour the entire mango cheesecake batter into the springform pan containing the frozen crumb crust and spread it evenly until the batter is filled till the edges.
Place the cheesecake pan in the baking dish that is filled with hot water. The water will be about quarter way up the sides of the springform pan. (Be very careful that the water does not get into the cheesecake batter)
Carefully push the baking dish into the centre of the oven rack and bake the batter until it sets around the edges and the centre of the cheesecake slightly jiggles when the pan is gently shaken. This takes about 40 to 45 minutes based on the oven you have.
Once the mango cheesecake is set remove springform pan from the oven and allow the cheesecake to cool down completely.
When the cheesecake cools down, refrigerate for at least 6 hours before serving.
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