Table of Contents
Introduction
Mango cheesecake is the perfect combination of creamy decadence and tropical delight. This dessert blends the richness of traditional cheesecake with the refreshing sweetness of mango, making it a favorite for summer parties, family gatherings, or simply treating yourself. Whether you enjoy it plain or topped with a luscious mango glaze, this recipe will satisfy your dessert cravings while bringing a splash of sunshine to your table.
Recipe Card
Recipe Name: Mango Cheesecake
Description: A rich, creamy cheesecake infused with the vibrant flavor of mango and topped with a glossy mango glaze.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes (includes chilling time)
Servings: 8
Calories: 650 per slice
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 pounds (900 grams) of cream cheese, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- Zest of 1 lime (optional, for added flavor)
For the Mango Glaze (optional):
- 1 cup mango puree (fresh or canned)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1-2 tablespoons granulated sugar (adjust to taste)
Instructions
For the Crust:
- Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and place parchment paper at the bottom.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until thoroughly blended.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then allow to cool.
For the Cheesecake Filling:
- In a large mixing bowl, combine the cream cheese and sugar, beating until smooth and creamy.
- Add the eggs one at a time, ensuring to mix well after each addition.
- Stir in the sour cream, heavy cream, and vanilla extract until well combined.
- Gently fold in the mango puree and lime zest.
- Pour the filling over the cooled crust.
- Place the pan on a baking sheet and bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour with the door slightly open.
- After cooling, refrigerate for a minimum of 4 hours or overnight.
For the Mango Glaze (optional):
- In a small saucepan, whisk together the mango puree, water, cornstarch, and sugar.
- Cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil.
- Let cool slightly, then pour over the chilled mango cheesecake before serving.
Notes
- Bring all ingredients to room temperature for a silky-smooth texture.
- For a bolder mango flavor, add extra mango puree or reduce the sour cream slightly.
- The mango glaze is optional but enhances the tropical appeal of the mango cheesecake.
Nutrition Information
Serving Size: 1 slice
Calories: 650
Sugar: 32g
Sodium: 380mg
Fat: 45g
Saturated Fat: 28g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 9g
Cholesterol: 150mg
Why You’ll Love This Recipe
- Tropical Flavors in Every Bite: The vibrant sweetness of mango puree makes this mango cheesecake an irresistible dessert for mango lovers.
- Velvety Smooth Texture: With cream cheese, heavy cream, and a perfectly balanced filling, each slice melts in your mouth.
- Visually Stunning: The golden mango glaze creates a professional-looking dessert, ideal for celebrations or impressing guests.
- Customizable and Versatile: From no-bake options to vegan substitutions, this mango cheesecake adapts to your needs.
- Make-Ahead Convenience: Prepare the cheesecake in advance, letting you focus on other tasks during special events.
Key Ingredients and Substitutions
- Mango Puree: Fresh or canned mango puree adds tropical flavor. If using fresh mangoes, blend ripe ones for the best taste. Frozen mango chunks can also be thawed and pureed.
- Cream Cheese: Full-fat cream cheese ensures the classic richness of a mango cheesecake. Low-fat or vegan cream cheese can work but may slightly alter the texture.
- Graham Cracker Crust: This recipe uses graham crackers for the base, but you can substitute digestive biscuits, Oreos, or a gluten-free alternative for dietary needs.
- Heavy Cream: Heavy cream adds silkiness to the filling. Coconut cream can be a great substitute for a tropical twist or dairy-free version.
- Lime Zest: Optional but recommended for an added layer of citrusy brightness that enhances the mango flavor.
How to Make Mango Cheesecake (Step-by-Step)
Step 1: Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter. Firmly press the mixture into a greased springform pan lined with parchment paper. Bake at 325°F (165°C) for 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, ensuring that each one is fully incorporated before adding the next.
- Mix in sour cream, heavy cream, and vanilla extract until the batter is silky.
- Gently fold in mango puree and lime zest, ensuring even distribution for the perfect mango cheesecake flavor.
Step 3: Assemble and Bake
Pour the filling over the cooled crust. Position the springform pan on a baking sheet and bake for 60 to 70 minutes. The center should jiggle slightly while the edges are lightly browned.
Step 4: Cool and Chill
Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking. Then cool to room temperature and refrigerate for at least 4 hours or overnight to set.
Step 5: Prepare the Mango Glaze (Optional)
Combine mango puree, water, cornstarch, and sugar in a saucepan. Cook over medium heat, stirring continuously, until the glaze thickens. Allow it to cool slightly before pouring over the chilled cheesecake.
Expert Tips for Success
- Start with Room Temperature Ingredients: Room temperature cream cheese, eggs, and cream blend more easily, ensuring a lump-free filling.
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the mango cheesecake during baking.
- Monitor Baking Time: Remove the cheesecake from the oven when the center is still jiggly. It will firm up as it cools.
- Use a Water Bath: For a perfectly smooth texture, place the springform pan in a larger pan filled with an inch of hot water. This method prevents the cheesecake from drying out or cracking.
- Gradual Cooling: Cool the cheesecake in the oven after baking to avoid rapid temperature changes that can cause cracks.
Variations and Customizations
- No-Bake Mango Cheesecake: Skip the baking step entirely and use gelatin or agar-agar to set the filling for a refreshing, no-oven dessert.
- Vegan Mango Cheesecake: Substitute cream cheese with a plant-based option and heavy cream with coconut cream for a dairy-free version.
- Mango Swirl Cheesecake: Create a stunning swirl effect by layering plain cheesecake batter and mango puree before baking.
- Additional Flavors: Add a layer of passion fruit or pineapple puree for a tropical medley that complements the mango cheesecake.
- Chocolate Mango Cheesecake: Drizzle melted white or dark chocolate over the mango glaze for a luxurious finish.
Storage and Reheating Instructions
- Refrigeration: Cover the mango cheesecake with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
- Freezing: Slice the cheesecake into portions (without glaze) and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe container and freeze for up to three months.
- Thawing: To enjoy frozen cheesecake, let it thaw overnight in the refrigerator. Avoid reheating in the microwave as it may alter the texture.
Serving Suggestions
- Classic Presentation: Serve the cheesecake with a generous drizzle of mango glaze and a dollop of whipped cream.
- Fruit Garnish: Decorate with fresh mango slices, strawberries, or kiwi for a pop of color.
- Beverage Pairings: Pair your mango cheesecake with tropical drinks like mango smoothies, piña coladas, or iced tea for a complete tropical experience.
- Ice Cream Combo: Serve alongside a scoop of vanilla or mango ice cream for an indulgent treat.
Frequently Asked Questions (FAQs)
Can I use fresh mangoes instead of puree?
Yes, you can puree fresh mangoes until smooth for this recipe.
Can I skip the mango glaze?
Yes, the mango cheesecake is delicious even without the glaze. It’s optional for extra sweetness and a polished look.
How should I store leftovers?
Store the cheesecake covered in the refrigerator for up to 5 days. Use plastic wrap or an airtight container to maintain freshness.
Related Recipes
If you loved this mango cheesecake, you’ll enjoy exploring other tropical and fruity desserts.
- No-Bake Strawberry Cheesecake: Perfect for summer gatherings, this no-bake dessert is a fruity delight.
- Tropical Coconut Cream Pie: A creamy and coconutty pie that’s a crowd-pleaser.
- Pineapple Upside-Down Cake: Classic and timeless, with caramelized pineapple rings for a nostalgic treat.
- Passion Fruit Cheesecake Bars: Bite-sized desserts with a tart tropical twist.
Conclusion
This mango cheesecake is the ultimate tropical dessert, perfect for any occasion. Its creamy texture, vibrant flavor, and show-stopping glaze make it a must-try for anyone who loves mangoes. Whether you stick to the classic recipe or try one of the suggested variations, this cheesecake is guaranteed to impress. So gather your ingredients, follow these expert tips, and bring a slice of tropical paradise to your table with this unforgettable mango cheesecake!
Mango Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- 2 pounds 900 grams of cream cheese, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup mango puree fresh or canned
- Zest of 1 lime optional, for added flavor
For the Mango Glaze (optional):
- 1 cup mango puree fresh or canned
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1-2 tablespoons granulated sugar adjust to taste
Instructions
For the Crust:
- Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and place parchment paper at the bottom.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until thoroughly blended.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then allow to cool.
For the Cheesecake Filling:
- In a large mixing bowl, combine the cream cheese and sugar, beating until smooth and creamy.
- Add the eggs one at a time, ensuring to mix well after each addition.
- Stir in the sour cream, heavy cream, and vanilla extract until well combined.
- Gently fold in the mango puree and lime zest.
- Pour the filling over the cooled crust.
- Place the pan on a baking sheet and bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour with the door slightly open.
- After cooling, refrigerate for a minimum of 4 hours or overnight.
For the Mango Glaze (optional):
- In a small saucepan, whisk together the mango puree, water, cornstarch, and sugar.
- Cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil.
- Let cool slightly, then pour over the chilled mango cheesecake before serving.
Notes
- Bring all ingredients to room temperature for a silky-smooth texture.
- For a bolder mango flavor, add extra mango puree or reduce the sour cream slightly.
- The mango glaze is optional but enhances the tropical appeal of the mango cheesecake.