Made with fresh mango puree, a buttery biscuit base, and a creamy cheesecake filling, this eggless Baked Mango Cheesecake recipe is simple to follow and results in a show-stopping dessert. Serve chilled and garnish with fresh mango pieces for the ultimate tropical treat.
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.