Baked mango cheesecake
Take one bite of our mango cheesecake and lose yourself in a tropical daydream. It consists of a traditional biscuit and butter base, followed by a silky white cheese filling scented with lime. On top, golden mango sauce is swirled through before baking, settling into the surface like streaks of sunshine. Finished with mango and lemon balm, it immediately catches the eye before stealing your heart.
Ingredients
Mango sauce
225 g Frozen mangos | |
|---|---|
60 g Icing sugar |
Base
75 g Butter | |
|---|---|
15 Digestive biscuits |
Filling
200 g White chocolate | |
|---|---|
600 g Cream cheese | |
250 g Quark | |
2 Eggs | |
125 g Caster sugar | |
½ tsp Vanilla powder | |
1 Lime fruit, juiced and finely grated zest |
To serve
1 Fresh mango | |
|---|---|
Lemon balm (optional) |
Prevent the cheesecake surface from browning
To prevent the surface from browning, bake the cheesecake in the middle of the oven at 150 °C as instructed. Do not raise the temperature or move it higher up, even if it looks pale as it bakes. If your oven tends to run hot, place the tin on a lower rack or place a piece of baking paper or aluminium foil over the cheesecake if it starts to brown too much. Just make sure the baking paper or foil does not touch the surface.
Incorporate white chocolate carefully
White chocolate can burn quickly, so melt it gently over a water bath or in short intervals in the microwave, stirring in between until smooth. Let it cool slightly before folding it into the filling; adding it too hot may cause the mixture to seize or turn grainy. This step also helps keep the texture smooth and evenly blended.
Get a smooth filling
Let all ingredients come to room temperature before mixing to achieve a smooth filling. Use a hand mixer or stand mixer to blend everything until just smooth; this usually takes 1–2 minutes. Do not overmix the filling, as too much air can cause cracks during baking. The mixture should be thick, creamy, and lump-free, with as few air bubbles as possible. If it looks foamy, tap the bowl gently on the counter to release excess air before pouring it into the tin.
FAQ: Questions about mango cheesecake
This mango cheesecake recipe is simple, but to avoid mistakes and save time, read our answers to frequently asked questions below.
Can I use fresh mango for the mango sauce?
How do I know the mango cheesecake is done baking?
How long will the mango cheesecake last?
Can I freeze mango cheesecake?
Nutritional values
Nutritional value, per
5028 Kcal
| Fibre | 13.4 gram fibers |
| Protein | 102 gram |
| Carbohydrates | 389.5 gram |
| Fat | 342.7 gram |
Other recipes
Baked mango cheesecake with white chocolate
If you are looking for a cake that embodies creamy freshness, our baked mango cheesecake with white chocolate is precisely what you need. It is like tasting a pure piece of heaven, with its crumbly base, creamy filling, and a glossy swirl of mango sauce with a fresh finish on top.
Despite its creamy charm and elegant finish, it is surprisingly easy to prepare. This recipe suits bakers of any skill level, and most of the time, the oven is simply baking away while the kitchen fills with a scent that feels straight out of a little pastry shop.
Classic biscuit base
We have kept the base for this mango cheesecake old-school, using the classic combination of biscuits and butter. Upon baking, it turns golden and delivers a foundation that is sturdy but light, ready to hold the filling in place. The buttery coating wraps around those crumbly biscuits, drawing out their mellow, slightly malty sweetness and forming a crunchy counterpoint to the fresh and creamy filling.
Creamy white chocolate filling with lime
This white chocolate filling strikes the perfect balance between soft, creamy, and fresh. The combination of quark and cream cheese forms a creamy and full-bodied backbone. Melted white chocolate adds to the silkiness with its buttery consistency, leaving the filling smooth and glossy. It also offers sweetness and vanilla-like notes, amplified by a pinch of vanilla sugar.
To break up the creaminess and sweetness, we add freshly squeezed lime juice and grated zest. The juice delivers its citrusy tartness with a hint of bitterness, while the zest diffuses its floral fragrance throughout the filling.
With sweet swirls of mango sauce
With sweet swirls of mango sauce, the top bakes into shapes that look like little hearts softly marbled across the surface. The sauce concentrates as it bakes, becoming gloriously syrupy with a smooth, jam-like consistency. It is fruity, slightly tangy, and softly sweet, with a gentle acidity that cuts through the richness of the filling.
Escape to the tropics – one slice at a time
One slice of our mango cheesecake is all it takes to transport you to the tropics. This cheesecake carries that easy-going mood, where everything feels softer and sunnier. It is perfect as a summery treat in the warm sun, especially if you are enjoying it in the garden with family and friends. But it works just as well on a colder day, too, when you want a reminder of holidays and faraway places, even if you are still at home watching the rain.
If you cannot get enough of this recipe, try our grilled nectarines or fried bananas. And if you need a refreshing beverage, this tasty mango lassi will do the trick.
Experiment with base and filling
The biscuit base can easily be switched up depending on what you are after. Try gingernuts for a warmer, spiced flavour that leans slightly earthy, or oat biscuits for a mellow, nutty flavour with a hint of toasted grain. If you are after more crunch, stir in some chopped nuts. For instance, almonds offer a gentle sweetness, pecans provide a buttery touch, and hazelnuts give it a toasted, subtly woody edge.
As for the filling, replace the white chocolate with dulce de leche, which delivers a similar glossy finish but with caramel-like notes. Want something fruitier? Add mashed ripe banana for a mellow sweetness and soft tropical touch. Swapping the lime for lemon gives a sharper, cleaner citrus feel, while orange zest is sweeter.
