Mango Cheesecake
- Total Time
- 2 hours plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 8ounces (about 15 2½-by-5-inch) graham crackers
- 3tablespoons dark brown sugar
- 1stick butter, softened and cut into pieces
- 4small mangoes (to make approximately 2 cups purée)
- 1½pounds cream cheese
- 1cup superfine sugar
- 6large eggs
- Juice of half a lime
For the Cheesecake Base
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
600 calories; 38 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 44 grams sugars; 10 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare cheesecake base: 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.
- Step 2
Prepare 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.
- Step 3
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.
- Step 4
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.
Private Notes
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Cooking Notes
Roni Jordan
I halved the recipe for a 6" cheesecake and used ginger snaps for the crust, which I much prefer over graham crackers. Used Trader Joe's frozen mango chunks. For this smaller cake, I baked for just 70 minutes. Very light and fluffy, so easy to do all prep in food processor. Would advise buttering the side of springform pan, though, as a bit of my filling did stick and left the sides looking not quite company-worthy.
Anython
This was delicious, though an 1:45 at 325º did leave the top a little browned and not the lovely yellow depicted in the photo
Rose
As another reviewer suggested I used ginger snaps for the crust which was a nice flavour combination. Like several others noted, one stick of butter (i.e. 1/2 cup) did seem like too much as grease was oozing out of the springform pan. I left out one egg. The water bath worked well. I used a lower oven rack and after 1h 45 min it came out beautifully, much like the picture except with a more vibrant mango colour. No brown on top. I paired it with a dark sweet cherry sauce and it was delicious!
Roni Jordan
Will be making this for one of our T'day desserts, again with gingersnap crust and pureed frozen mango chunks. This time will add a thin sour cream layer at the end (about 2C sour cream, 2 T sugar, touch of vanilla) to dress up the browned top and add another layer of flavor contrasting with the light mango filling.
Mark
I have baked this twice now it turned out wonderful. In my oven it baked for 1 hr 38 mins. I baked it one level lower in the oven and tented it at 45 mins. regardless it did brown some on top. I do add 1/3 cup of sweetened coconut to the crust and had several tablespoons crust left over. The second time I baked it as a pumpkin cheese cake by simply substituting pumpkin puree and typical pumpkin spices (Ginger, Cinnamon, Nutmeg, Mace). Love it!
FlorAL
I found the water bath a bit tricky and unnecessary... but maybe that’s just me. As others have noted, 4 mangoes were too many. I ended up using just two (sizes do vary so next time I would stick to the puréed cups measure). I also used 5 instead of 6 eggs. I caramelized some mango chunks with coconut sugar, butter, and some cardamom. I’m bringing this to a friend’s house... hopefully it will be a success!
Jennifer
So delicious. I added a mango curd to the top to elevate the mango flavor. It wasn't really needed, but still an excellent addition. I will definitely make it again.
Ed
I made this and guys, it is just off. I think the sweetness versus cream cheese balance is wrong. It's just sweet. This is cheese cheese pie for people who don't like cream cheese. I went to ATK and sure enough, same size pie, twice as much cream cheese and less cream, sugar. The mango jelly layer (glaze, really?) is bland too. I'm sure folks who value sweet over tangy will like it, but, considering all the work that went into it, not again.
Barb
This was delicious and easy. I only used 5 eggs
Eliza
Delicious cheesecake. I left out one egg, based on some of the comments. I also used 2C canned mango purée, since it’s easier for me to order this online than find fresh ripe mangos. My Graham crackers were on the older side, so I browned the butter and added 1tsp cardamom. I didn’t have any issue with the top browning. I turned off my oven after 90 min, when the sides were set but the middle was still fairly wobbly. I left it in the oven for 30 min to slowly set, then refrigerated til cool.
magnolia
Agree with other bakers, as written the ingredients in this recipe are out of proportions! I reduced the butter in crust by half and it was plenty! I reduced eggs to 4 in the filling and sugar to 3/4 as the mango pulp I bought was already sweetened. My crust on top did brown but everyone loved the cheesecake! It's a good inspiration recipe!
Squid!
I used 1/2 cup sugar. Not sure why there is so much sugar in every desert recipe! Made a crust from almond flour, ground pecans, unsweetened coco powder, butter and 2 tbls brown sugar. I just put it in a spring form pan with a pyrex of hot water on another shelf in the oven. It was amazing! Never liked using that weird bath method. Had to do it in two batches cause my food processor is average size!
HB
This took literally about 45 minutes longer to cook than the recipe, and other note-leavers, called for. Still trying to figure out why. My pan is the size called for (but WOW it was scary full! Touch and go transferring it to the oven!). I measured out the mango pulp precisely. I wonder if my oven is ridiculously off?! In any case, I was so sure it was going to be a disaster, but it WASNT. A huge hit at a dinner party. Grown adults having seconds.
Elise Anderson
Overall a solid recipe/method. I used the pulp of foraged pawpaws for the filling and made the crust with gingersnaps (and no additional sugar). I would have appreciated a note about how to stop the cheesecake from sticking to the springform pan. The sides of my cheesecake are quite messy and the crust is a bit difficult to get up off the pan in one piece. Overall it's not a big deal, though I would likely be more upset if I had been planning to serve this to dinner party guests.
ISJ
Modified only by baking at 450F for 20 mins, then leaving oven door ajar for 15 mins and baking at 250F for an additional 30 mins. No water bath needed. Perfect and delicious outcome
Erika P
I thought this recipe was bland. I ended up adding the juice of one and a half lemons (I didn't have any limes) and it still wasn't flavorful. Though I used 3 good sized mangoes, I tried very hard to find the mango, and I never found it.
Jessica
I followed the recipe as written. After a night in the refrigerator, the cheesecake came out sodden and wet. The mango flavor wasn’t detectable. Not worth the trouble.
Ellen
Used ginger snaps for crust with no added sugar and 1/2 stick of melted butter. Reduced sugar and 5 eggs. Made mango topping using remaining frozen mango cubes, sugar (about 3 T ) and lime juice.
Nina Ungerleider
YUM! I made a lilikoi or Passionfruit cheesecake as we live in Hawaii and our vine is going off! I subbed the same about of mango puree for passionfruit juice (make sure it is only passionfruit- no water, etc). I am dairy intolerant, so I subbed the cream cheese with vegan cream cheese and not even my husband noticed. Passionfruit has a much stronger flavor than mango- so this helped in masking the dairy-free cream cheeses. Also added lime zest and doubled the lime juice- love it tart!
Jackie Vyas
I'd love to try this recipe except without eggs. Any suggestions for substituting eggs with egg replacer, and if so, which brand, or other substitutes?
Rheta
Other than the fact that I was too impatient and didn’t let the cake set longer in fridge, this was fantastic! I used two very ripe mangoes. It was so creamy and light!
Keerthi
I went with ginger snap crust but it overpowered the mild mango flavor of the cheesecake. Next time I will try the graham cracker crust per the original recipe. How do I avoid the top from being browned while cooking? Would a dome of tinfoil do the job?
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