Mango-Cheesecake-recipe

Mango Cheesecake

Indulge in the tropical bliss of our Mango Cheesecake — a velvety smooth cream cheese layer infused with the rich, fruity sweetness of ripe mangoes, resting on a buttery biscuit base. Topped with a glossy mango glaze and fresh mango chunks, every bite melts in your mouth with a perfect balance of tangy and sweet. A summer favorite that's light, luscious, and irresistibly refreshing.

Ingredients

200g graham crackers or digestive biscuits
2 tbsp granulated sugar
1/4 tsp salt
100g unsalted butter
600g cream cheese
200g mango puree
1 cup heavy cream
1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 tsp all-purpose flour
1 ripe mango
1-2 tsp honey

Directions

Preheat your oven to 160°C (320°F).
Crush the biscuits into fine crumbs using a food processor or rolling pin.
In a bowl, mix the crumbs with sugar, salt, and melted butter.
Press the mixture firmly into the bottom of a springform pan (lined with parchment paper).
Bake for 10 minutes. Remove and let it cool while you prepare the filling

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and beat again until fully incorporated.
Beat in the eggs one at a time, mixing just until combined.
Add the flour, vanilla extract, heavy cream, and mango purée. Mix gently until smooth and even. Do not overmix.

Pour the filling over the cooled crust and smooth the top.
Place the pan inside a larger baking tray filled with hot water (water bath) to prevent cracking.
Bake at 160°C (320°F) for 45–55 minutes, or until the edges are set and the center is slightly wobbly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chill in the refrigerator for at least 6 hours or overnight.

before serving, top the cheesecake with freshly diced mango.
Drizzle with a little honey for extra shine and sweetness (optional).

Serving Tips Slice with a warm knife for clean edges. Best enjoyed chilled with a dollop of whipped cream or extra mango puree on the side!