Mango Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Place graham crackers or digestive biscuits in a food processor and pulse to fine crumbs (or crush in a zip-top bag with a rolling pin).

Stir crumbs with 2 tablespoons sugar, 1/4 teaspoon salt and the melted butter until evenly moistened and texture holds when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2 inch up the sides, if you like) of the prepared springform pan. Use the bottom of a measuring cup to compact the crust.

Bake crust 8-10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (160°C).

With the oven at 325°F (160°C), beat the room-temperature cream cheese in a large bowl with an electric mixer on medium speed until smooth and free of lumps, about 2-3 minutes. Scrape down the bowl as needed.

Add 3 tablespoons granulated sugar and beat until incorporated and smooth, about 1 minute.

Beat in the sour cream until blended and smooth.

Add eggs one at a time, beating on low speed and scraping the bowl between each addition; mix just until combined. Overbeating will add air and can cause cracks.

Add vanilla extract, lime juice, flour, and 1/4 teaspoon salt; mix on low speed until just combined and smooth. Do not overmix.

Pour the filling over the cooled crust in the springform pan 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 in the preheated 325°F (160°C) oven for 45-55 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce cracking. Then remove to a wire rack and cool to room temperature for another hour.

Cover and refrigerate the cheesecake at least 4 hours, preferably overnight, to fully set before glazing.

While the cheesecake chills (or after), prepare the mango puree: place 2 cups ripe mango flesh and 2 tablespoons sugar and 1 teaspoon lemon or lime juice in a blender or food processor and puree until completely smooth. Taste and add up to 1 tablespoon cold water if the puree is too thick for spreading.

If you prefer a stable shiny glaze, bloom 1 teaspoon gelatin in 1 tablespoon cold water for 5 minutes, then gently warm (microwave 5-8 seconds or in a small saucepan) until gelatin dissolves. Stir the dissolved gelatin into about 1/2 cup of the mango puree to incorporate, then fold back into the remaining puree; allow to cool but not set before glazing.

When the cheesecake is fully chilled and set, spoon or pour the mango puree over the top and spread gently with an offset spatula to the edges. If you used gelatin, pour the slightly cooled glaze—still pourable—over the cheesecake and smooth quickly.

Return the glazed cheesecake to the refrigerator for at least 1 hour so the glaze firms (longer if gelatin used).

Run a thin knife around the edge of the springform to loosen, then release the ring. Transfer the cheesecake to a serving plate if desired.

Top with whipped cream, fresh mango slices and mint leaves as desired. Slice with a hot, dry knife (wipe blade between cuts) for clean slices.

Store leftover cheesecake covered in the refrigerator for up to 4 days.