Mango Cheesecake
Mango Cheesecake Recipe is a classic seasonal baked cheesecake flavoured with fresh seasonal mangoes. A buttery crumbly base of graham crackers, creamy cheese cake flavoured with juicy ripe mangoes, and that's just enough said.
- Prep time
- 20 min
- Cook time
- 7 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 50 g Whole Almonds (Badam) toasted and cooled
- 120 g Marie Biscuit or graham wafer biscuits or digestive biscuits
- 50 g Butter (Unsalted) melted
- 250 g Ricotta Cheese drained overnight and at room temperature
- 500 g Britannia Cream Cheese at room temperature
- 250 g Caster Sugar superfine
- 4 Whole Eggs at room temperature
- 400 g Mango Pulp (Puree) at room temperature or you can use fresh mangoes when in season
- 100 g Mango (Ripe) chunks
- 20 g All Purpose Flour (Maida) sifted
Instructions
- 1
To begin making the Mango Cheesecake, we will first preheat the oven to 160 C and prepare the Spring form pan by covering the sides of the springform pan with aluminum foil. This is to prevent the water seeping into the pan while baking.
- 2
Place the almonds into a food processor and process them till the texture becomes coarse. Add in the Graham wafer biscuits into the processor and process again, till the mixture is coarse. Finish, by adding in the melted butter over the crumb mixture and blend everything together until the crumb mixture gets moistened evenly.
- 3
Transfer this crumb mixture to the prepared springform pan and using a spatula, press the mixture evenly over the base of the pan. You can even use a flat bottomed bowl for this.
- 4
Place the pan in the freezer until you get the filling ready and till the crust gets firm.
- 5
In a large bowl of the stand mixer, add in the cream cheese, the ricotta cheese, flour and sugar. Beat them together scraping down sides and bottom of bowl until the cheese becomes smooth and creamy.
- 6
Gradually add in one egg at a time beating each for a few seconds just to combine them together after each addition. Pour in the mango purée next and a few chunks and beat it until smooth and just about combined. Don't over beat at this stage.
- 7
Now pour the entire mango cheesecake batter into the springform pan containing the frozen crumb crust and spread it evenly until the batter is filled till the edges.
- 8
Place the cheesecake pan in the baking dish that is filled with hot water. The water will be about quarter way up the sides of the springform pan. (Be very careful that the water does not get into the cheesecake batter)
- 9
Carefully push the baking dish into the centre of the oven rack and bake the batter until it sets around the edges and the centre of the cheesecake slightly jiggles when the pan is gently shaken. This takes about 40 to 45 minutes based on the oven you have.
- 10
Once the mango cheesecake is set remove springform pan from the oven and allow the cheesecake to cool down completely.
- 11
When the cheesecake cools down, refrigerate for at least 6 hours before serving.
- 12
Serve the Mango Cheesecake as a dessert after a meal of Garlic Crust Vegetable Pizza Recipe or Chicken Barbecue Pizza Recipe and Ice Tea Sangria Recipe.