Mango Cheesecake (Printable Recipe Version)
Tangy cheesecake with bursts of mango and a crispy crust, finished off with a glossy mango topping.
# Ingredients You’ll Need:
→ Crust
01 -
25 g granulated sugar
02 -
85 g unsalted butter, melted
03 -
180 g graham cracker crumbs
→ Mango Cheesecake Filling
04 -
16 g cornstarch
05 -
250 ml fresh mango puree
06 -
5 ml vanilla extract
07 -
3 large eggs
08 -
200 g granulated sugar
09 -
680 g cream cheese, softened
→ Mango Glaze
10 -
3 g cornstarch dissolved in 15 ml water
11 -
5 ml lemon juice
12 -
25 g granulated sugar
13 -
250 ml mango puree
→ Optional Toppings
14 -
Mint leaves
15 -
Whipped cream
16 -
Fresh mango slices
# Steps to Make It:
01 -
Pop that springform rim and toss on whipped cream, mango slices, or even mint if you want. Slice it up and enjoy it cold.
02 -
Spread the mango glaze right across your cooled cheesecake. Throw on a cover and stick it in the fridge for at least 6 hours—overnight's perfect.
03 -
Grab a small pot and mix mango puree, a bit of sugar, and some lemon juice over medium heat. Stir in the dissolved cornstarch. Cook 2–3 minutes until it thickens up, then let it cool down to room temp.
04 -
Bake for about 50–60 minutes. The outer edges should look set, but let the middle wobble just a bit. Turn off the oven, crack the door a little, and leave the cheesecake in there for one more hour to chill out.
05 -
Pour your batter on the cooled crust, making the top nice and flat. Wrap the pan bottom with foil, put into a bigger pan, and pour hot water till it’s halfway up the sides.
06 -
Crack in the eggs one by one, mixing after each so everything blends well. Pour in the mango puree and cornstarch, then keep blending until it all looks super smooth.
07 -
Toss cream cheese in a big bowl and beat it on medium till it’s creamy. Pour in sugar slowly with the vanilla and mix till smooth.
08 -
Push your crumb mixture down into the bottom of your prepped pan. Squash it till it’s even. Bake 8–10 minutes, just until it’s a little golden, and then let it cool off.
09 -
Dump your graham crumbs, melted butter, and sugar into a bowl. Stir it all up until it’s got that wet sand feel.
10 -
Set your oven to 175°C and grease up a 23-cm springform pan so nothing sticks.
# Extra Information:
01 -
Wrapping the pan tight with foil keeps water out of the crust when you do that water bath thing.
02 -
Letting your cheesecake cool slowly in the oven helps keep those annoying top cracks away.