Tropical Mango Cheesecake Delight (Print-Friendly Version)
Smooth cheesecake with tropical mango, golden crust, and silky glaze for a luscious chilled dessert.
# What You’ll Need to Make This:
→ Crust
01 -
180 g graham cracker crumbs
02 -
85 g unsalted butter, melted
03 -
25 g granulated sugar
→ Mango Cheesecake Filling
04 -
675 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
250 ml fresh mango puree
09 -
2 tablespoons cornstarch
→ Mango Glaze
10 -
250 ml mango puree
11 -
25 g granulated sugar
12 -
1 teaspoon lemon juice
13 -
1 teaspoon cornstarch dissolved in 15 ml water
→ Optional Garnishes
14 -
Fresh mango slices
15 -
Whipped cream
16 -
Mint leaves
# How to Prepare:
01 -
Preheat the oven to 175°C. Grease a 23 cm springform pan.
02 -
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until the texture resembles wet sand.
03 -
Press the crumb mixture firmly into the base of the prepared pan, creating an even layer. Bake for 8–10 minutes until lightly golden. Let cool.
04 -
In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Gradually add sugar and vanilla extract until fully incorporated.
05 -
Add eggs one at a time, beating well after each addition.
06 -
Blend in mango puree and cornstarch. Mix until the filling is homogenous.
07 -
Pour cheesecake filling onto the cooled crust and smooth the surface. Wrap the pan with foil to prevent leaks and place in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
08 -
Bake for 50–60 minutes. The edges should be set and the center slightly jiggly.
09 -
Turn off the oven and leave cheesecake inside with the door slightly ajar for 1 hour to minimize cracking.
10 -
In a small saucepan, combine mango puree, sugar, and lemon juice. Heat over medium, stirring constantly. Stir in dissolved cornstarch and cook for 2–3 minutes until the glaze thickens slightly. Allow to cool to room temperature.
11 -
Once cheesecake is fully cooled, pour mango glaze over the surface and spread evenly. Cover and refrigerate at least 6 hours or overnight.
12 -
Prior to serving, remove cheesecake from springform pan. Garnish with fresh mango slices, whipped cream, or mint leaves as desired. Slice and serve chilled.
# Extra Tips:
01 -
Allowing the cheesecake to cool gradually in the oven reduces the risk of surface cracks.