This mango cheesecake is creamy and silky-smooth with a lovely tropical fruit flavor.
It was my birthday this week and I’m getting closer and closer to the big 4-0, yikes! I remember being twenty and thinking 40 was so old, and now I’m almost there. Where the heck did the time go? But I guess I can’t complain. I’ve done a lot with my life. I’ve had many great jobs and now I’m fortunate enough to do what I love. Who would have thought I could get paid to stay at home, bake, and get fat lol. I have 2 wonderful little boys, an amazing husband, great friends and family. Yup, there is much to be grateful for in my life:)
As a baker, I often end up making my own birthday cake, but that’s okay. I get to treat myself to whatever I want. This year I was craving a cheesecake and I love mangoes, so I decided to combine the two.
This recipe starts with a basic cheesecake made with cream cheese, sugar and eggs over a graham cracker crust. I added a cup of mango puree and a splash of vanilla, and there you have it. My birthday cake from me to me. Sounds simple, eh? Well, that’s because it is. A tasty cheesecake does not have to be complicated.
Mango Cheesecake (video)
- Prep Time: 15 min
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8-10
- 1&1/4 cups (145g) honey graham cracker crumbs
- 3 tbsp (45ml) melted butter
- 3-250g packages of cream cheese, softened
- 1 cup (200g) sugar
- 1/4 tsp salt
- 3 large eggs
- 1 cup (250ml) mango puree (see notes)
- 2 tsp (10ml) vanilla extract
- 1 cup (250ml) heavy cream
- 2 tbsp (25g) sugar
- 1/2 tsp vanilla
- 1/2 – 1 cup finely diced mangoes
- Preheat oven to 325F and set aside a 9″ springform pan.
- Mix the cookie crumbs and butter together. Press onto the bottom of the springform pan.
- Using and electric mixer, blend the cream cheese, sugar and salt until combined.
- Add in the eggs, one at a time, mixing well in between. Then add in the mango puree and vanilla. Mix again until smooth. Gently pour over crust.
- Place pan on top of a baking sheet to prevent any drippings from burning onto the bottom of your oven. Bake for 60-70 minutes or until the center is almost set. You want 2-3 inches of the center to still be jiggly because it will firm up as it cools.
- Run a thin knife along the sides to loosen the edges from the pan. Leave the cheesecake in the pan to cool completely. Then chill in the fridge for a minimum of 2 hours or overnight.
- Beat the heavy cream, sugar and vanilla until soft peaks form. Spread on top of cheesecake and garnish with some diced mangoes. Slice and serve.
I used a handheld blender to puree 1 generous cup of diced mangoes to yield 1 cup for this recipe. You can also used canned mango puree.