Craving a luscious and velvety dessert that's bursting with tropical flavor? Look no further than this delectable recipe for baked mango cheesecake - the ultimate indulgence for any cheesecake lover. Bonus this is eggless and is a two-step recipe.
What is Mango Cheesecake made of?
Mango cheesecake is a delicious dessert that blends the creamy texture of cheesecake with the sweet, tropical flavor of fresh mangoes. The core ingredients are cream cheese, sugar, eggs (the best part - is we are making an eggless mango cheesecake today 😉 ), fresh mangoes, graham crackers or digestive biscuits, and butter.
The crust is made from the crumbs of graham crackers or digestive biscuits mixed with butter, and the filling is made from a blended cream cheese mixture and fresh mango puree. The cheesecake is then topped with whipped cream, and fresh mango slices, to create a delectable dessert.
Baked Mango Cheesecake or No Bake Cheesecake?
There is always a debate and confusion among home bakers especially my readers whether to follow baked cheesecake recipes or not and what effect baking the cheesecake make.
Baked mango cheesecake is typically denser and creamier than no-bake cheesecake because it is cooked in the oven. This method of making cheesecake requires more time and effort but produces a more complex and richer flavor.
On the other hand, no-bake cheesecake is easier and quicker to prepare since it doesn't require baking in the oven. This method results in a fluffier, lighter texture and is perfect for hot summer days when you don't want to heat up the kitchen. However, the texture of no-bake cheesecake is more delicate and may not hold up well if left at room temperature for too long.
Ultimately, the choice between baked and no-bake cheesecake comes down to personal preference and the occasion for which the cheesecake is being made.
In my opinion, one should opt for baked mango cheesecake when you are planning to serve this as a stand-alone show-stopper dessert for any occasion where you plan to cut and serve it at the end of the meal.
No Bake Mango Cheesecake would be ideal in the case when it is one of the many desserts that you have planned for the day. It would be best made and served in glasses making it ideal as a potluck dessert.
My Failed Attempt
The first time I made this dessert the cheesecake was not set, had a sloppy texture and consistency resembling that of a no-bake mango cheesecake recipe or a mango mousse recipe.
So I made a few changes to the baking technique which include as follows:
1. Preheating oven to 180°C
Cheesecakes are often baked low and slow to avoid cracks or to avoid it sinking once baked.
But the trick here is to heat up the oven to a high temperature so that there is some loss of temperature while you keep it open to make arrangements for a water bath which brings down the oven to the ideal temperature for baking the cheesecake.
2. Pour the hot water bath closer to the oven.
When you leave the oven door ajar to pour the hot boiling water it actually helps in reducing the oven temperature and also due to less handling of the pan, the chances of water seeping into the cheesecake base through the springform pan are reduced.
3. Reducing the temperature to 160°C
Once the cheesecake is in the oven reduce the temperature to 160°C and this way the oven gradually comes to the set temperature without hampering the beautiful cheesecake batter.
4. Do not disturb the baked cheesecake
Once the timer goes off, switch off the oven and place a tea towel to keep the oven door open slightly for the air to escape slowly allowing the cheesecake to still be in a hot atmosphere which helps it to set further.
These 4 tricks helped me bake the perfect dessert that made my family dinners even more memorable.
Ingredients
For Biscuit Base
- 100 gms biscuits - Use any digestive biscuits. I am using Marie Biscuits here (not sponsored). Ideally, graham crackers are used as a base for cheesecakes but since it is not available easily in India I am opting for digestive biscuits.
- 40 gms Hazelnuts - Using nuts is optional. Feel free to skip it and use biscuits instead. Or can also be substituted with any other nuts of choice.
- 2 tbsp Caster Sugar
- 50 gms Melted Butter - I usually recommend and prefer unsalted butter for baking but in this case, salted butter also works just fine.
Cheesecake Batter
- 160 gms Cream cheese - Use full-fat cream cheese and remember to take it out of the fridge 30 mins before starting with the recipe so that it softens and is the perfect consistency for whipping.
- 48 gms Caster Sugar
- 170 gms Mango Puree - I am using Alphonso mangoes here. Used 2 medium to large mango, peeled the skin, chopped them roughly and pureed it in a mixer to get the mango pulp without adding any water or sugar. If your mangoes are not too sweet feel free to add little sugar while blending.
- 96 gms Cream - I am using Amul Fresh Cream here (again not sponsored). Also known as heavy cream in abroad countries.
- 50 gms Condensed Milk - Acts as an egg replacement in this recipe
- 38 gms Yogurt - Feel free to use sour cream instead
- 1 tbsp Lemon Juice or lime juice
- 1 tbsp Custard Powder - can also use cornflour instead
Garnishing Layer (optional)
I am making the most out of the mango season by using fresh mango puree and mango pieces my favorite fruit ever!!) on top as part of garnishing. You can feel free to skip it if you like,
Feel free to print the recipe from the recipe card below.
Step by Step Tutorial
Step 1 - Preparing the Springform Pan
- Cut a piece of parchment paper to fit the bottom of the springform pan.
- Place the parchment paper on the bottom of the pan and close the latch to secure it in place.
- Tear off two long pieces of aluminum foil and place them on top of each other to create a double layer.
- Place the springform pan in the center of the aluminum foil and lift the sides of the foil up around the pan.
- Press the foil firmly against the sides of the pan, making sure there are no gaps.
- The pan is now ready to be filled with the cheesecake batter and baked in a water bath.
Step 2: Cheesecake Crust
- Preheat the oven to 180°C
- For the crust, crush the graham crackers or digestive biscuits in a food processor or a zip lock bag using a rolling pin until you have fine crumbs.
- Pulse the roasted nuts separately to fine crumbs.
Mix the crumbs with melted butter and sugar until it's well combined to resemble a wet sand-like texture and when pressed between your palms retain its shape.
- Press the mixture into the bottom of a 6-inch springform pan.
- Bake the crust for 10 minutes, then let it cool while you prepare the cheesecake filling.
Step 3 - Mango Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth. Do remember to stop in between to scrape the bowl and continue creaming.
Add the mango puree and beat well. (For the mango puree, peel the mangoes. Add mango cubes, and sugar (if using) to a blender and blend to a smooth puree.)
Finally add all the other ingredients - heavy cream, condensed milk, yogurt, lemon juice, and custard powder.
Beat to form a lump-free smooth batter.
- Pour the cream cheese mixture over the crust.
- Place the springform pan in a larger pan and pour hot water into the larger pan to create a water bath.
- Reduce the temperature of the oven to 160°C and bake for 50 minutes or until the edges of the cheesecake are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 20 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Then wrap the top with aluminum foil and let it set in the refrigerator overnight.
Step 4 - Garnish (optional)
Remove the cheesecake from the pan and transfer it to a serving platter.
- Spoon some mango puree on top of the cheesecake, spreading it evenly with a spatula or the back of a spoon.
- Arrange fresh mango slices on top of the puree, placing them in a decorative pattern if desired.
- Garnish with a few sprigs of fresh mint leaves to add color and flavor to the cheesecake.
- Slice and serve the cheesecake chilled.
There you have it, a simple and delicious recipe for baked mango cheesecake that's perfect for mango season. This dessert is creamy, and fruity, and has a buttery biscuit base that is sure to satisfy any sweet tooth.
Try our easy Mango Popsicles recipe if looking for something quick to make.
Storage Instructions:
- Cover the cheesecake tightly with plastic wrap or aluminum foil.
- Place the cheesecake in the refrigerator and store it for up to 5 days. Alternatively, you can also store it in an airtight container.
- To freeze the cheesecake, wrap it in plastic wrap and then in aluminum foil or place it in an airtight container.
- Freeze the cheesecake for up to 2 months.
- Thaw the cheesecake overnight in the refrigerator before serving.
7 Tips for Baking the Best Mango Cheesecake
- Use room temperature ingredients: This will ensure that the ingredients mix together smoothly and prevent lumps in the cheesecake batter.
- Use fresh mangoes: Fresh mangoes have a stronger flavor and a natural sweetness that will enhance the taste of the cheesecake. If not available you can also make use of tinned pulp. I have tried making mango cake with the same and have achieved excellent results.
- Use a water bath: This helps the cheesecake bake evenly and prevents cracking on the top.
- Let the cheesecake cool down slowly: After baking, turn off the oven and leave the cheesecake inside with the door slightly open to let it cool gradually. This can help prevent the cheesecake from cracking on the surface.
- Chill the cheesecake: For best results, always chill the cheesecakes. Chilling the cheesecake overnight or for several hours helps it set properly and improves its texture and flavor.
- Garnish with fresh mango slices: This not only adds a beautiful touch to the cheesecake but also enhances its mango flavor.
- Use the right pan: A springform pan is the best option for baking cheesecakes as it makes it easier to remove the cheesecake from the pan without damaging it. A 6 inch pan works best for this recipe.
Frequently Asked Questions
This is a common problem and is usually caused by overbaking or cooling the cheesecake too quickly. To prevent cracking, bake the cheesecake at a lower temperature for a longer time, and allow it to cool down gradually in the oven. Do not rush to remove it from the oven once baked. Follow the instructions on that part.
If the cheesecake is too runny or soft, it may not have been set properly. Make sure to bake the cheesecake for the specified time and at a specific temperature. I found that preheating the oven to a higher temperature and then reducing the temperature while the cheesecake is baking yields a perfect consistency. Chilling the cheesecake for a long time can also help it set properly.
The top of your baked mango cheesecake may have turned brown due to over-baking or baking at too high of a temperature. When the cheesecake is baked for too long or at a high temperature, the top can become overcooked and turn brown. To prevent this, make sure to follow the recipe instructions carefully and set the oven temperature as specified. You can also cover the cheesecake with aluminum foil during the last few minutes of baking to prevent the top from browning too much. Additionally, placing the cheesecake on the middle rack of the oven can help ensure even baking and prevent browning. Also as mentioned reducing the temperature while the cheesecake is baking also works wonders.
Related Recipes
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The Best Eggless Baked Mango Cheesecake recipe
Ingredients
Cheesecake Crust
- 100 gms Biscuits
- 40 gms Hazelnuts
- 2 tbsp Sugar
- 50 gms Butter melted
Mango Cheesecake Filling
- 160 gms Cream cheese softened
- 48 gms Caster Sugar
- 170 gms Mango Puree
- 96 gms Cream
- 50 gms Condensed Milk
- 38 gms Yogurt
- 1 tbsp Lemon Juice
- 1 tbsp Custard Powder
1/2 cup mango puree and fresh mango pieces to garnish
Instructions
Prepare the Springform Pan
- Cut a piece of parchment paper to fit the bottom of the springform pan.
- Place the parchment paper on the bottom of the pan and close the latch to secure it in place.
- Tear off two long pieces of aluminum foil and place them on top of each other to create a double layer.
- Place the springform pan in the center of the aluminum foil and lift the sides of the foil up around the pan.
- Press the foil firmly against the sides of the pan, making sure there are no gaps.
- The pan is now ready to be filled with the cheesecake batter and baked in a water bath.
Cheesecake Crust
- Preheat the oven to 180°C.
- For the crust, crush the graham crackers or digestive biscuits in a food processor or a zip lock bag using a rolling pin until you have fine crumbs. Pulse the roasted nuts separately to fine crumbs.
- Mix the crumbs with melted butter and sugar until it's well combined to resemble wet sand like texture and when pressed between your palms retains its shape.
- Press the mixture into the bottom of a 6-inch springform pan.
- Bake the crust for 10 minutes, then let it cool while you prepare the cheesecake filling.
Mango Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth. Do remember to stop in between to scrape the bowl and continue creaming.
- Add the mango puree and beat well. (For the mango puree, peel the mangoes. Add mango cubes, and sugar (if using) to a blender and blend to a smooth puree.)
- Finally add all the other ingredients - heavy cream, condensed milk, yogurt, lemon juice, and custard powder. Beat to form a lump-free smooth batter.
- Pour the cream cheese mixture over the crust.
- Place the springform pan in a larger pan and pour hot water in the larger pan to create a water bath.
- Reduce the temperature of the oven to 160°C and bake for 50 minutes or until the edges of the cheesecake are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven 20 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature. Then wrap the top with an aluminum foil and let is set in the refrigerator overnight.
Garnish (optional)
- Chill the cheesecake in the refrigerator overnight or for at least 4 hours.
- Remove the cheesecake from the pan and transfer it to a serving platter.
- Spoon some mango puree on top of the cheesecake, spreading it evenly with a spatula or the back of a spoon.
- Arrange fresh mango slices on top of the puree, placing them in a decorative pattern if desired.
- Garnish with a few sprigs of fresh mint leaves to add color and flavor to the cheesecake. Slice and serve the cheesecake chilled.
Notes
- Use room temperature ingredients: This will ensure that the ingredients mix together smoothly and prevent lumps in the cheesecake batter.
- Use fresh mangoes: Fresh mangoes have a stronger flavor and a natural sweetness that will enhance the taste of the cheesecake. If not available you can also make use of tinned pulp. I have tried making mango cake with the same and have achieved excellent results.
- Use a water bath: This helps the cheesecake bake evenly and prevents cracking on the top.
- Let the cheesecake cool down slowly: After baking, turn off the oven and leave the cheesecake inside with the door slightly open to let it cool gradually. This can help prevent the cheesecake from cracking on the surface.
- Chill the cheesecake: For best results, always chill the cheesecakes. Chilling the cheesecake overnight or for several hours helps it set properly and improves its texture and flavor.
- Garnish with fresh mango slices: This not only adds a beautiful touch to the cheesecake but also enhances its mango flavor.
- Use the right pan: A springform pan is the best option for baking cheesecakes as it makes it easier to remove the cheesecake from the pan without damaging it. A 6 inch pan works best for this recipe.
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