Mango Cheesecake
If you want to up your cheesecake game, you must try my mango cheesecake for which I use fresh mangoes. This time, I used the Mangue Francoise variety, which is incredibly sweet, tasty and so juicy. Good quality, fresh mangoes will make a huge difference in how this cheesecake turns out.
This year, I made it for our New Year family dinner, and it was a hit with everyone. For the biscuit base, I opted for shortbread biscuits from the brand Britannia. Please note that this isn’t a collab or a sponsored post with Britannia but these biscuits worked well for this mango cheesecake. It was my first time using this brand. I used my chopper to crush these biscuits because it’s much easier and faster than crushing them with a rolling pin. Besides, who doesn’t like a shortcut?
As you probably noticed, my cheesecake isn’t that big but that’s because of my personal preference. I prefer a thicker biscuit base than normal, and I prefer my cheesecake filling to be less than what you usually see. I find that it’s well balanced this way. This gorgeous colour is solely from the mangoes, I didn’t use any food colouring in this recipe.
This is a recipe that I improvised and improved upon each time I make it and the reason I added the eggs and sugar last was because I wasn’t sure how much sugar to add. It depends on how ripe the mangoes are and I didn’t want sugar to overpower the taste of mangoes. Eventually i tasted the mixture before adding the eggs and sugar. I went with 100G which is sweet enough but if you prefer your desserts to be sweeter, you could go up to 120G of sugar.
I chose not to add a jelly on top because I felt it would be too much. Besides, this cheesecake, by itself, is gorgeous! But if you want, you can serve it with slices of mangoes on the side.
Anyways, I hope you’ll enjoy this baked mango cheesecake and if you try it, please tag Foodwini on social media.
You can watch the video as usual on TikTok, Facebook and Instagram or here itself.
Mango Cheesecake
Ingredients
Biscuit Base
- 300 G Shortbread Biscuit
- 7 tbsp Butter
Cheesecake Filling
- 2 big Ripe Mangoes
- 250 G Mascarpone Cheese
- 100 ml Whipping Cream
- 2 Eggs
- 100 G White Sugar (notethat if you prefer sweeter desserts, you can go for 120G)
Instructions
- Line your cheesecake mould with a baking sheet at the bottom and grease with butter. Preheat your oven.
- Peel and chop your mangoes. Blend until smooth and creamy.
- Crush your biscuits. I used my chopper to go faster.
- Mix your crushed biscuits with melted butter. Pour in the cheesecake mould, spread and flatten. Bake for 10minutes at 160C. Leave to cool.
- Meanwhile, whisk the mascarpone. I used my stand mixer but you can also do it by hand but it will take more time.
- Add the mango puree and whisk again. Next, add the whipping cream and whisk until combined.
- At this point, add the eggs and whisk. away and then mix in the sugar.
- Wrap your cheesecake mould with aluminium foil. That’s because we’re going to cook it Bain Marie in the oven, in a larger tray filled with hot water. That makes all the difference for the cheesecake’s texture.
- Pour the cheesecake batter into the cheesecake mould. Tap gently and place in the middle of your tray. Pour hot water on your tray. Bake for 50 minutes at 160C.
- Once the cheesecake is baked, leave it to cool, then put in the fridge for at least 4 hours or overnight.
- When you’re ready to serve, just run a knife around the side and unmould carefully. Slice, serve and enjoy!
Notes
Want to make something much easier? Try my mango sorbet! It’s refreshing, perfect for summer!