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Tropical Mango Cheesecake Recipe

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★★★★★

4.2 from 21 reviews

This Tropical Mango Cheesecake offers a luscious blend of creamy cream cheese and vibrant mango puree, complemented by a crunchy graham cracker crust and topped with a glossy mango glaze. Perfectly balanced with tropical sweetness and a smooth texture, it’s an indulgent dessert that transports you to a sunny island getaway with every bite.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

For the Mango Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh mango puree (from about 2 large mangoes)
  • 2 tbsp cornstarch

For the Mango Glaze:

  • 1 cup mango puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch dissolved in 1 tbsp water

Optional Toppings:

  • Fresh mango slices
  • Whipped cream
  • Mint leaves

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated and resembling wet sand. Press the mixture firmly into the bottom of the pan, creating an even layer using the back of a spoon or bottom of a measuring cup. Bake for 8-10 minutes until lightly golden, then remove from oven and let cool.
  2. Make the Mango Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add sugar and vanilla extract, mixing thoroughly. Add eggs one at a time, beating well after each. Blend in mango puree and cornstarch until the filling is smooth and well combined.
  3. Assemble and Bake: Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula. Wrap the bottom of the pan in aluminum foil to prevent leaks, then place it in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake for 50-60 minutes until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
  4. Prepare the Mango Glaze: In a small saucepan, combine mango puree, sugar, and lemon juice. Heat over medium heat while stirring constantly. Stir in the dissolved cornstarch mixture and cook for 2-3 minutes until slightly thickened. Remove from heat and allow to cool to room temperature.
  5. Assemble the Cheesecake: Once cheesecake is fully cooled, pour mango glaze evenly over the top using a spatula. Cover and refrigerate for at least 6 hours or overnight to set completely.
  6. Serve: Before serving, garnish with fresh mango slices, whipped cream, or mint leaves as desired. Run a knife around the edge of the pan to loosen, remove the springform ring, slice, and serve chilled.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Using a water bath during baking helps prevent cracks and ensures even cooking.
  • Allowing the cheesecake to cool gradually in the oven minimizes cracking.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Feel free to substitute fresh mango puree with high-quality frozen mango puree if fresh mangoes are unavailable.

Keywords: Mango cheesecake, tropical dessert, creamy cheesecake, mango glaze, summer dessert

Find it online: https://foodarohub.com/tropical-mango-cheesecake-recipe/