This was the first cheesecake I ever prepared in an oven. I was nervous about it because I wasn’t sure what the texture was supposed to turn out like. Thankfully it was not a waste of mangoes.
I think it will be a while before I make this recipe again. The taste was sweet and a bit too much like a pudding than cheesecake that I’m accustomed to. I will probably try a chilled version of this with no eggs, to try and capture a truer mango taste. I made a chilled strawberry cheesecake once in the past (recipe pending) and the taste of that was as if berry yoghurt and cheesecake had made babies. It was nicer than this one…. I used vanilla extract in this cheesecake and I think it overpowered the mango flavour, combined with the eggs.
I liked this cheesecake as well, but as I said: it did not taste sufficiently like mango. Does anyone out there have thoughts or advice on the fruit:egg ratio in baked cheesecakes?
- 3 mangoes (just the flesh in the cheeks)
- 300 ml cream
- 660 g cream cheese (I used 3 x 220 g tubs) 500 g is fine too
- 3 eggs
- 1 1/2 cups of caster sugar
- 100 g unsalted butter
- 250 g of crushed biscuits (a sweet, plain variety like Scotch Fingers by Arnott’s)
- Preheat oven to 180°C. Grease a 22cm springform cake pan. Place the biscuits in a food processor and process until finely crushed. Transfer to a large bowl. Add the coconut and butter. Mix until well combined. Press evenly over the base and two-thirds of the way up the sides of the pan. Chill in the fridge.
- Cut up the mangoes and blend to a puree. If you don’t have a food processor you could use a blender. If you don’t have a blender you’ll have to cut them mangoes up reeeeeaaaaaaally finely. But seriously – use a blender.
- Beat together the cream cheese, sugar, cream and vanilla until light and fluffy. Add the eggs one at a time, mixing until just combined and then stop. Stir through the mango puree and then pour the mixture onto the biscuit base.
- Bake the cheesecake for 1 hour. Allow it to firm up in the tin for another 30 minutes once removed from the oven. You can now chill it in the fridge or serve it straight away.
- If you triple the amount of biscuits and butter then you can make a high-sided crumb which looks really nice.
- You could garnish this with slices of mango or some mint leaves. The colour of mint complements the light orange of the filling so prettily.
2 thoughts on “Baked mango cheesecake.”
Looks delicious!!! you truly have a flair for the culinary arts!!! :
Thank you so much, Saira. 🙂
I hope you get to sample my creations sometime soon.