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Mango Cheesecake

Cheesecake· Recipe Archive

Hidden inside the creamy and light filling is a hint of mango.

Mango Cheesecake

Don’t let this presentation fool you.

I needed at least ONE cheesecake that was plain.

Except this one isn’t.

Hidden inside the creamy and light filling is a hint of mango.

In your first forkful you will raise your eyebrows and wonder what that flavor is.

I tend to shy away from mango because I am never quite sure if they are ripe.

This taste sensation though, mixed into the cheesecake, was a delightful surprise.

It definitely is on my list to make again! Maybe as a no bake??

These are the INGREDIENTS you will need:

Crust:

  • 8 ounces about 15 2 1/2-by-5-inch graham crackers
  • 3 tablespoons dark brown sugar
  • 1 stick butter softened and cut into pieces

Filling:

  • 4 small mangoes to make approximately 2 cups purée
  • 1 ½ pounds cream cheese
  • 1 cup superfine sugar
  • 6 large eggs
  • Juice of half a lime

These are the INSTRUCTIONS For preparation:

Crust:

  • Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.

Filling:

  • Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor’s feed tube. Add lime juice, and process until blended.
  • Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
  • Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

This Mango Cheesecake is a one of a kind on my blog.

Most of my cheesecakes use my No Bake Oreo Cookie Crust.. And their are topped with my Hot Fudge Topping

For the Mango option I use an easy graham crack recipe. But you can easily use a store bought pre-made option. Just make sure it is a deep one.

I love how simple and easy this Mango Cheesecake is to prepare.

And you can make it the night before as it does need 4 hours or more to set set. But it is well worth the wait.

Take and cut some fresh strawberries to place strategically. Around the bottom.

Any fresh fruit will do.

Just give your finished dish a pop of color using any fruit in season.

Take to a dinner party or serve up for a celebration and you will be the talk of the town!

I hope you enjoy this delicious dessert as much we we do.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Hidden inside the creamy and light filling is a hint of mango.

Mango Cheesecake

Hidden inside the creamy and light filling is a hint of mango.
4.8 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, mango
Method: Bake
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Adjust Servings: 8 Slices
Calories: 750kcal
Author: Marilyn

Ingredients

Crust:

  • 8 ounces about 15 2 1/2-by-5-inch graham crackers
  • 3 tablespoons dark brown sugar
  • 1 stick butter softened and cut into pieces

Filling:

  • 4 small mangoes to make approximately 2 cups purée
  • 1 ½ pounds cream cheese
  • 1 cup superfine sugar
  • 6 large eggs
  • Juice of half a lime

Instructions

Crust:

  • Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.

Filling:

  • Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor’s feed tube. Add lime juice, and process until blended.
  • Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
  • Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1slice | Calories: 750kcal (38%) | Carbohydrates: 72g (24%) | Protein: 12g (24%) | Fat: 45g (69%) | Saturated Fat: 17g (85%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 263mg (88%) | Sodium: 497mg (21%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 54g (60%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

    • blankMarilyn says

      Thank you Christina for sharing your thoughts. This really is a combination that is not seen all the time, but is still delicious! Enjoy. Have a great week!

      Reply

  8. blankApril J Harris says

    I often shy away from mangos as I am unsure about ripeness too. I love them though, and I love the look and sound of this cheesecake, Marilyn. Definitely want to give it a try! Thank you so much for sharing, and for being a part of The Hearth and Soul Link Party.

    Reply

  13. blankPat says

    Mangos? And cheesecake? Yes, THANK YOU, I think I will! Perfect timing, too, as mangos are at their annual low price ’round these parts! Thanks for the inspiration…and thanks for sharing this at Coffee and Conversation, Marilyn. It’s always a pleasure to see you over there each week…
    Have an awesome time in the kitchen – I’ll be thinking of you fondly as I’m getting this one ready 😉

    Reply

    • blankMarilyn says

      Thank you for your kind words Pat. I want to know all the details when you serve this up. I hesitated trying this one because I am afraid of mangoes. I have allwrgies to many fruits. But it was worth it and am glad no hives! Have a great week!

      Reply

    • blankMarilyn says

      I have some great weight watcher and special diet comfort foods on here somewhere. You are reminding me to start doing my Fall cooking changes! Have a great week.

      Reply

  23. blankLaurie says

    Marilyn, Just printed your recipe and I can’t wait to try it! I’m going to a party next weekend and I’m going to bring this to share. Pinned 🙂

    Reply

  25. blankCheryl says

    This looks so good. I buy frozen mangoes. I find it saves wastage! It seems like this recipe will work just fine with thawed mangoes too. Darn! Now I’m really craving this cheesecake and I don’t have cream cheese in the house. Or frozen mangoes either. I ate the last of them a few days ago. I guess I better add them to my next shopping list!

    Reply

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