Mango Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine crumbs, sugar and salt in a medium bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan using the back of a measuring cup or your fingers to compact it tightly.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot.

Bring cream cheese to room temperature so it is very soft. In a large mixing bowl (or stand mixer fitted with paddle), beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add the granulated sugar and continue to beat until light and creamy, about 1–2 minutes, scraping the bowl down as needed.

Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overbeat; over-incorporation of air can cause cracks.

In a small bowl whisk together sour cream, vanilla, lemon juice and cornstarch until smooth. Mix this into the cream cheese mixture on low speed until homogeneous.

Fold in the mango purée gently with a rubber spatula until fully incorporated and evenly colored. Do not overmix.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan on a baking sheet. Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the risk of cracking.

Remove the cheesecake from oven and cool completely at room temperature, then refrigerate (uncovered) for at least 6 hours or preferably overnight to firm up.

About 15–30 minutes before serving (or while the cheesecake chills), make the glaze. Place diced mango, sugar and water in a small saucepan over medium heat.

Cook, stirring occasionally, until the mango softens and releases juices, about 5–7 minutes. Remove about 3 tablespoons of the hot mango mixture and blend or mash remaining mango to a smooth or slightly chunky purée, depending on preference.

In a small bowl, whisk the cornstarch with the reserved 3 tablespoons of hot mango liquid until dissolved. Return mixture to the pan and simmer gently for 1–2 minutes until glaze thickens. Stir in lemon juice and remove from heat. Let cool to warm (not hot).

When the cheesecake is fully chilled and the glaze is warm, spoon the mango glaze over the top and spread evenly. Refrigerate for 15–30 minutes to set the glaze before serving.

Run a thin knife around the edge of the springform pan to loosen the cake before releasing the ring. Transfer to a serving plate.

Top with dollops of whipped cream, arrange thin mango slices and garnish with mint leaves as desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Store leftovers covered in the refrigerator for up to 3–4 days.