Equipment
- 1 9-inch springform pan
- 1 piece of parchment paper
- 1 large baking dish that fits the springform pan inside (ideally)
Learn how to make this delightful mango cheesecake with an irresistible creamy, velvety texture and tropical, fresh mango woven throughout.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ⅓ cup brown sugar
- 1 cup salted butter melted
Cheesecake Filling:
- 680 g cream cheese 24 oz
- 1 cup sugar 200 g
- 4 eggs
- 1 cup heavy cream 8.2 ounces or 230 grams
- ⅓ cup sour cream 2.7 ounces or 75 grams
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 ½ cups fresh chopped mangoes + more for garnish
Instructions
Make The Crust
- Preheat the oven to 400°. Line the bottom and sides of a 9” springform pan with parchment paper and set aside.
- In a medium-sized mixing bowl combine graham cracker crumbs and brown sugar. Add in the melted butter and mix until well coated and crumbly in texture.
- Press the mixture evenly into the bottom of the prepared springform pan, then place into the preheated oven on the center rack. Bake for 10 minutes, until set. Once baked, remove from the oven and set aside to cool while you make the cheesecake batter.
Make Mango Cheesecake Filling
- Keep the oven heated to 205 C / 400 F.
- In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat together for 2 minutes, until creamy and smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add in the eggs and mix for 30 seconds. Add in heavy cream, sour cream and vanilla and mix to combine.
- Add in the cornstarch and salt and mix until just combined. Remove the bowl from the stand mixer and add in the mangos. Fold in using a rubber spatula.
- Spoon the batter onto the prebaked crust and smooth out.
- Wrap the outside of the springform pan with tin foil to prevent water from seeping in. Place the pan into a large baking dish or broiler pan and fill with 1” of water. Place both pans into the preheated oven on the center rack and bake for 15 minutes.
- After the cheesecake has baked for 15 minutes, reduce the heat to 120 C / 250 F and continue baking for an additional 1 hour.
- Once baked, turn the oven off, while leaving the cheesecake inside for 30 minutes. Open the oven door and let the cheesecake rest inside for another 30 minutes. Once rested, remove the cheesecake from the oven and let it completely cool on the counter. Once completely cool, cover and place into the fridge to chill overnight.
- Once chilled, remove the fridge and top with additional fresh mango pieces if desired. Cut into 8-10 pieces and serve.
Notes
Lighten it up: Use low-fat cream cheese and light cream to reduce calories, you can also use a little less sugar.
Low-carb mango cheesecake version: Replace graham cracker crumbs with a mixture of almond flour and a small amount of coconut flour (also great for grain-free and gluten-free option). These flours are low in carbs and provide a nutty, delicious base. Use a sugar substitute like erythritol or stevia instead of brown sugar to sweeten the crust and the filling. Fresh mangoes are a source of natural sugar. Consider reducing the quantity of mangoes used in the recipe or using a lower-carb fruit alternative like berries. If you do want to stick with mangoes, choose ripe ones for the best natural sweetness, allowing you to add less additional sweetener. Alternatively, consider using a small amount of mango extract for flavour without the carbs.
Nutrition
Calories: 604kcal | Carbohydrates: 43g | Protein: 7g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 616mg | Potassium: 206mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1942IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 1mg
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