I’m sharing here my foolproof recipe of a scrumptious baked mango cheesecake. A baked cheesecake is irresistibly delicious because of its signature caramelised crust. It becomes even more attractive and a tempting dessert with the fresh Mango Sauce topping. Go ahead, try it for yourself and save and share this recipe.
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Preheat to 325°F / 162°C.
Crush the digestive biscuits and mix with melted butter. Press this mixture evenly into a greased springform pan. Set aside.
In a mixing bowl, cream the cream cheese using a balloon whisk or electric beater until smooth.
Add sugar and Greek yogurt. Mix until smooth and lump-free.
Add eggs one at a time, mixing gently after each addition.
Stir in the vanilla extract and give a final gentle mix.
Pour the batter over the prepared biscuit base in the greased or lined Springform pan.
Bake for about 1 hour or until the center is just set.
Switch off the oven, open the door slightly, and let the cheesecake cool inside for 5–10 minutes.
Remove, loosely cover with foil, and let cool completely on a wire rack.
Once cool, cover well and refrigerate for at least 4–5 hours, preferably overnight.
Peel and puree the mangoes.
Pour the puree into a small saucepan and cook on low heat.
Add sugar if needed. For a thicker sauce, dissolve cornflour in a little water and stir it in.
Optional: Add cardamom powder and a small knob of butter for shine and extra flavor.
Let it cool completely.
Once the cheesecake has chilled, run a blunt butter knife along the sides and release it from the springform pan. we don't want to damage the delicious caramelised sides.
Place on a serving plate and spread the mango sauce generously over the top.
Garnish with chopped mangoes or nuts.
Slice, serve, and enjoy!
Room temperature ingredients ensure a smoother batter with no lumps.
Don’t overmix the batter once eggs are added — it can create cracks.
Cheesecake tastes best the next day — give it time to set well!
Use Alphonso or Kesar mangoes for the most aromatic and flavorful sauce.
To avoid water seeping into the base, you can wrap the outside of the springform pan in foil and use a water bath while baking.
always use springform pan for easy release
What type of mangoes should I use for the sauce?
Use Alphonso or Kesar mangoes for the most aromatic and flavorful sauce.
How can I prevent cracks in my cheesecake?
Don’t overmix the batter once eggs are added, as it can create cracks.
Why should ingredients be at room temperature?
Room temperature ingredients ensure a smoother batter with no lumps.
How long should the cheesecake be refrigerated?
Refrigerate the cheesecake for at least 4–5 hours, preferably overnight.
Can I make the cheesecake in advance?
Yes, cheesecake tastes best the next day, so making it in advance is recommended.
“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome recipes and baking adventures. As a content creator and physicist,I combine my love for science and culinary arts to share mouth-watering food ideas with you. Let’s cook, bake, and enjoy the wonders of food together!
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