Tropical Mango Cheesecake
A creamy and luscious tropical cheesecake infused with fresh mango puree, set on a buttery graham cracker crust and topped with a glossy mango glaze. This dessert is rich, refreshing, and perfect for warm-weather occasions.
Equipment
- 9-inch springform pan
- mixing bowls
- electric mixer
- spatula
- roasting pan
- saucepan
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh mango puree
- 2 tbsp cornstarch
- 1 cup mango puree
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (dissolved in 1 tbsp water)
Instructions
- 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.
- Press the mixture firmly into the bottom of the pan to form an even crust layer.
- Bake the crust for 8–10 minutes until lightly golden, then let it cool.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla extract, mixing until fully incorporated.
- Add eggs one at a time, mixing well after each addition.
- Mix in mango puree and cornstarch until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Wrap the pan in foil, place in a roasting pan, and add hot water halfway up the sides to create a water bath.
- Bake for 50–60 minutes until edges are set and center is slightly jiggly.
- Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- In a saucepan, heat mango puree, sugar, and lemon juice over medium heat, stirring constantly.
- Add cornstarch mixture and cook until slightly thickened, then cool to room temperature.
- Spread the cooled glaze evenly over the cheesecake.
- Refrigerate for at least 6 hours or overnight until fully set.
- Garnish with mango slices, whipped cream, or mint leaves, then slice and serve chilled.
Notes
Use ripe, sweet mangoes for the best flavor. Baking the cheesecake in a water bath helps prevent cracks and ensures a smooth texture. Chill overnight for the cleanest slices and best consistency. Garnish just before serving for a fresh presentation.