A perfectly sweet, melt-in-mouth creamy and moist mango cheesecake with a simple baking technique to bake it right, every time!
Posted By Savita
This mango season start a new mango dessert tradition, with this perfectly lite sweet, melt-in-mouth creamy and moist mango cheesecake. There is no better way to say: Mangoes, I love you and wait for you every summer season!
Starting summer with a Mango Cake has become tradition of my blog. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. However, this is my first cheesecake recipe on the blog!
Cheesecakes are rich creamy cakes but this one tastes very lite because tartness of mango balances the richness of cream cheese. Also, instead of just throwing the cake in oven to bake, I baked this cake in water bath which bakes cheesecake layers super moist and creamy! I don't like cheesecakes bone-clinging sweet, so this one is just pleasantly sweet.
That I can tell you, for anyone who thought making cheesecake at home is too much or much much ;-) If I can bake it, so can you! I don't consider myself a big-time-baker. Even when I bake, it is mostly breads, one-layer-simple-baked-cakes and dinner...
- 20-25 Crackers (graham crackers)
- 1/3 Cup Unsalted Butter (melted)
- 1 tbsp Sugar
- 1/4 tsp Lemon Oil (or extract)
- 1/2 Cup Mango (pulp, such as Kesar Mango Pulp)
- 2 Cream Cheese (8 ounce blocks, at room temprature)
- 3 Egg(s)
- 1.5 Cup Sour Cream
- 3/4 Cup Sugar
- 1 tsp Lemon (zest)
- Water (boiling water, for water bath)
- Oil Spray (for coating pan)
- 1-2 Mango (fresh, peeled and diced, coated in 1 tbsp sugar)
- 1/4 Cup Coconut (shredded, optional)
- Heavy Cream (whipped, sweetened, optional)
- Cinnamon (powder, optional)
Graham Cracker Crust
Mango Cheesecake Filling
- 1. Preheat oven to 325 degrees Fahrenheit. Ready all cheese cake ingredients.
- 2. In food processor, add crackers with sugar and pulse until crackers texture is like almond meal. Add melted butter and mix well.
- 3. Spray cooking spray on a 8 inch spring foam pan. Add cracker and butter mix and press with flat bottom glass to make crust. Refrigerate until ready to use.
- 4. In a mixing bowl with whisk attachment, whisk softened cream cheese and sugar until it is lite and fluffy, also sugar has fully dissolved.
- 5. Add in sour cream, then one egg at a time until mixture is creamy, lite and just combined. Don't over whip.
- 6. Remove half of cheese cake filling in a bowl, mix in mango puree mix with few gentle strokes. Transfer half of this mango mixture to the bottom of pan with pressed crust.
- 7. Top with all of the cheese cake mixture.
- 8. Then, top remaining mango cheese cake mixture on top and swirl gently with a knife to make pattern.
- 9. Place few aluminum sheets in deep rim baking pan. Place cake an on the top. Raise the edges of aluminum sheet closing tightly around the pan to cover the bottom of cake pan, so that water does not steep into cake. careful add boiling water in sheet careful not to wet the cake.
Bake cake in preheated oven for 65 to 75 minutes or until center just gently jiggles. If not sure, bake for 2 more minute at a time until cake gently jiggles. Remove from oven and leave in pan to cool down for 40 minutes.
Additional Notes:Cake settles down and sinks a bit when cools so don't worry.
- 11. Refrigerate for at least 4-5 hours before removing the cake from spring foam pan, cutting and serving. Looks in notes for slicing instructions.
If you like enjoying a slice of cheesecake with some tangy berry topping to balance the richness, this cheesecake is for you! And it is self-sufficient with layers of mango and sour cream cheesecakes a.k. no need of extra sauce or berry toppings!
Slicing Tips:1. After cheesecake has been chilled for 4-5 hours, run knife through sides to loosen the cake from spring foam pan.
2. For even slices, dip knife in warm water and wipe before cutting each slice.