Mango Cheesecake (video)

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.

The texture of this cheesecake is extremely creamy and smooth. The taste is tangy, floral and fruity with a soft vanilla-mango flavor.

You might also like:

• Mango Vanilla Cupcakes
• Chinese Mango Pudding
• Best Cherry Cheesecake
• Best Pumpkin Cheesecake

5 from 3 reviews

Mango Cheesecake (video)

Yield: 10 servings

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Author: Lily Ernst

Course: Dessert

Method: Bake

This mango cheesecake is creamy and silky-smooth with a lovely tropical fruit flavor.

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Ingredients

• ▢ 1 & 1/4 cups (145g) honey graham cracker crumbs
• ▢ 3 Tbsp melted butter
• ▢ 24 oz (3 packages/250g each) of cream cheese, softened
• ▢ 1 cup (200g) granulated sugar
• ▢ 1/4 tsp salt
• ▢ 3 large eggs
• ▢ 1 cup (250ml) mango puree, (see notes)
• ▢ 2 tsp vanilla extract

Optional

• ▢ 1 cup (250ml) heavy cream
• ▢ 2 Tbsp granulated sugar
• ▢ 1/2 tsp vanilla
• ▢ 1/2 - 1 cup finely diced mangoes

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Instructions

 

• 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.
  1 & 1/4 cups (145g) honey graham cracker crumbs, 3 Tbsp melted butter
• Using and electric mixer, blend the cream cheese, sugar and salt until combined.
  24 oz (3 packages/250g each) of cream cheese, 1 cup (200g) granulated sugar, 1/4 tsp salt
• 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.
  3 large eggs, 1 cup (250ml) mango puree, 2 tsp vanilla extract
• 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.

Optional topping

• 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.

Notes

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.

Calories: 355kcal, Carbohydrates: 41g, Protein: 14g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 93mg, Sodium: 658mg, Potassium: 308mg, Fiber: 1g, Sugar: 34g, Vitamin A: 927IU, Vitamin C: 12mg, Calcium: 275mg, Iron: 1mg

Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

I’ll be sharing this at Fiesta Friday #166 hosted by Angie, co-hosted by Mollie@Frugalhausfrau and Ginger@GingerandBread.