Tropical Mango Cheesecake Dessert (Print-Friendly Format)
Creamy cheesecake blends with fresh mango and a golden graham crust, finished with luscious mango glaze.
# Required Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
85 g unsalted butter, melted
03 -
25 g granulated sugar
→ Mango Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
5 ml vanilla extract
08 -
250 ml fresh mango puree
09 -
16 g cornstarch
→ Mango Glaze
10 -
250 ml mango puree
11 -
25 g granulated sugar
12 -
5 ml lemon juice
13 -
3 g cornstarch dissolved in 15 ml water
→ Optional Toppings
14 -
Fresh mango slices
15 -
Whipped cream
16 -
Mint leaves
# How to Make It:
01 -
Preheat oven to 175°C and grease a 23-cm springform pan.
02 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Stir until mixture resembles wet sand.
03 -
Press mixture into base of prepared pan to create an even layer. Bake for 8–10 minutes until lightly golden. Let cool.
04 -
In a large mixing bowl, beat softened cream cheese on medium speed until smooth. Gradually blend in granulated sugar and vanilla extract until incorporated.
05 -
Add eggs one at a time, mixing thoroughly after each. Blend in mango puree and cornstarch until filling is homogenous.
06 -
Pour filling over cooled crust and smooth the surface. Wrap bottom of pan in foil. Place pan inside a larger roasting tray and add hot water until halfway up the sides.
07 -
Bake for 50–60 minutes until edges are set but the center wobbles slightly. Turn oven off and leave cheesecake inside with door ajar for 1 hour.
08 -
In a small saucepan, stir mango puree, granulated sugar, and lemon juice over medium heat. Add dissolved cornstarch and cook 2–3 minutes until glaze thickens. Cool to room temperature.
09 -
Pour mango glaze evenly over cooled cheesecake. Cover and refrigerate at least 6 hours or overnight until fully set.
10 -
Release springform rim. Garnish with fresh mango slices, whipped cream, or mint leaves as desired. Slice and serve chilled.
# Additional Information:
01 -
Wrapping the springform pan tightly in foil helps prevent water from seeping into the crust during the water bath.
02 -
Allowing the cheesecake to cool gradually in the oven reduces the risk of surface cracks.