Wednesday, November 10, 2010

Mango Cheesecake

Mmmmm, Cheesecake! Creamy, tangy and sinfully delicious. I really like fruit cheesecakes more than any other flavours mostly because they are lighter (can a cheesecake be called light??) and give a subtle yet refreshing fruity taste. One of the treats on my sisters' list was this cheesecake and I was all geared up to make it since I rarely get a chance to bake cheesecakes. A big cheesecake sitting in my fridge is a big danger sign for me! After making the Oreo Cheesecake and the Brown Sugar-Apple Cheesecake, I was all geared up to try a new flavor and decided to try a mango version.

As you know I am from India, the land that is home to hundreds of varieties of the best mangoes you can get anywhere. Come summer and the markets are flooded with mangoes like the Alphonso, langda, totapuri, gutli, badami etc. Every variety has a distinct flavor and smell. Ripening mangoes smell heavenly and if you have a tree in the backyard you are done for. It is so much fun to go and pluck the unripe mango from the tree and store it in the rice bin till it is ready to eat. What is not fun is having to share one mango among five people!
Even though I am not a big fan of the fruit, I love everything made from it like pickles, chutneys, curry, ice cream and aam ras (slurp!)
I used canned mango pulp in this recipe rather than fresh ones as most of the reviewers suggested it. I also cut down the sugar and I think this amount was perfect.

Recipe Source - Adapted from Bon Appetit via Epicurious

Ingredients - Makes One 9 Inch Cheesecake

For the Crust

1 1/2 Cups Crushed Digestive Biscuits (Or Graham Cracker Crumbs)
1/4 Cup Sugar
6 Tbsp (3/4 stick) Unsalted Butter (Melted)

For The Filling
2 Cups Canned Mango Pulp**
680 Gms Cream Cheese 
1 Cup Sugar
2 Tsp Vanilla Essence
4 Large Eggs

1. Preheat oven to 165 Degree C (325 Degree F). Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix the biscuit crumbs and sugar in a bowl. Add in the melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. I use the bottom of a measuring cup to press and evenly distribute the crumbs to get an even crust. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
2. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Beat at low speed and only till the ingredients are combined. Pour filling over crust in pan. I used a little extra pulp to create a swirled look on the top. But my cheesecake cracked and the pretty swirls were lost! :(
3. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Remove and cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
* Tip - To powder the biscuits easily, place the biscuits in a large Ziploc bag and seal tight. Roll a rolling pin over the plastic to powder till fine.
** - The original recipe calls for fresh mangoes. If you have fresh mangoes follow the recipe on Epicurious.
Happy Eating!!


  1. Yummy cheesecake, awesome!

  2. One way to prevent your cheesecake from cracking is to place a pan of water at the bottom of the oven. The humidity created in the oven will stop the cheesecake from cracking.


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