Cheesecake with mango topping offers a tropical twist on the classic dessert, bringing together the rich, creamy texture of cheesecake with the sweet, juicy flavor of fresh mangoes. The vibrant yellow mango topping not only adds a pop of color but also a refreshing burst of fruity goodness. Whether served as a layer on top of the cheesecake or pureed and swirled into the batter before baking, the mango topping adds a delightful contrast of textures and flavors. It’s the perfect way to brighten up a classic dessert and bring a taste of the tropics to any occasion. Cheesecake with mango topping is sure to impress and delight all who taste it, making it a perfect choice for a special dessert that’s as beautiful as it is delicious.
Why make this cheesecake?
Simple Ingredients: It uses basic ingredients that are easy to find in most grocery stores, making it accessible to many home bakers. Classic Flavor: The combination of cream cheese, sugar, and vanilla creates a timeless, rich, and creamy cheesecake flavor that is loved by many. Versatile: This recipe is a great base that can be customized with different crusts, toppings, or flavors to suit your preferences or the occasion. Texture: The addition of sour cream and flour in the filling helps create a smooth and creamy texture that is not too dense or heavy. Reliable Results: Following this recipe closely typically yields a consistent and delicious cheesecake that is sure to impress your family and friends. Make-Ahead: Baked cheesecakes like this one can be made a day or two in advance, which is convenient for planning ahead for special occasions or gatherings.
Ingredients and substitutes
Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. I usually rely on one of them. But that does not mean you can’t use any other. Any brand with a high fat content of 38 to 40% is great. Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it extra sweet. Sour cream– The tartness in the sour cream helps balance the richness and lighten the heavy cream cheese batter. Cornstarch – Keeps the custard cream cheese batter together, which means you get soft, silky, smooth slices. But you can also use all-purpose flour. Lemon juice – helps cut the sweetness and brings out the flavor in the cheesecake. You can add lemon zest to enhance the lemon flavor. Crackers – I am using Graham crackers with sugar and melted butter for the crust. But, if you don’t have crackers on hand – you can make a cheesecake crust at home from scratch – 3 methods. Mangoes Mango – You can use frozen or fresh mangoes for this recipe. I use fresh in season, but I also use frozen during the year. Canned mangoes – Canned mangoes tend to have too much liquid in the can, and also, the fruit is very soft. Additionally, it’s sweet and pulpy. So, while using canned still works, I’d say omit the sugar and water in the sauce recipe and reduce the fruit with a little cornstarch slurry just to thicken. That’s it.
Step-by-step: Mango cheesecake with mango topping
Pre-heat the oven at 350°F / 177°C/ Gas Mark 3 Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I use an 8-inch springform pan because I like a little height in my cheesecakes.Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath. Ensure all the ingredients are at room temperature, especially the cream cheese.
Mango filling
Wash, peel, and chop the mangoes into smaller pieces. Alternatively, you can also puree mangoes in a food processor or a blender for a smoother consistency. In a saucepan, heat mango, lemon juice, and sugar and whisk over low heat until the sugar has melted.Pro tip – Keep the heat on medium to low so the sugar dissolves and does not caramelize. Combine water and cornstarch then add it to the saucepan. Continue to cook until the filling has thickened. Remove from heat and let cool completely.Pro tip – Mango is a delicate fruit so do not overcook or let it scorch on the bottom.
Crust
Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Pour the graham cracker crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip – Pressing down firmly will ensure a good biscuit base for the cheesecake and it won’t fall apart when you cut slices. Baked in the oven for 10 minutes. Once baked set aside to cool slightly. Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake batter
In the bow of an electric mixer, with the paddle attachment, combine cream cheese and sour cream. Then, add the sugar, lemon juice, and salt. Followed by the cornflour and vanilla extract.Pro tip – The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster. Add eggs one at a time making sure to incorporate each well.Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix. Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. Chill the cheesecake for at least 4 hours – preferably overnight. You can pour the mango filling over the cheesecake before chilling it. Or, serve the mango filling along with the cheesecake, as I have done here.
Tips for success
Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency. Quality – Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter. Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake. Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking. Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later. Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking. Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Creative variations
No-bake mango cheesecake – made with cream cheese, heavy cream, gelatin powder, or agar powder, and a few cups of mango puree. Mango in the cheesecake: To enhance the mango flavor, you can add pieces of mango or 1 cup mango puree to the cheesecake batter before baking. Mango swirl cheesecake – Pour the classic cheesecake batter over the cookie crust. Drop spoons of mango puree into the batter and gently swirl a few times to create a marbled effect. Chocolate mango cheesecake – fold 1/2 cup melted and cooled white chocolate into the batter before baking for a rich chocolate taste.
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