Skip to content Skip to sidebar Skip to footer

Baked Mango Cheesecake

baked mango cheesecake

Mango Filling Ingredients (Stir well)

  • 250 gr Ripe Mango Flesh
  • 1 Tbsp Lemon Juice
  • 30 G Sugar

Crust Ingredients (Grind)

  • 200 Gr Digestive Biscuits
  • 70 Gr Liquid Butter

Cheesecake Ingredients

  • 700 gr cream cheese, room temperature
  • 250 ml sour cream, room temperature
  • 200 gr sugar
  • 2 tbsp lemon juice
  • 4 tbsp cornstarch
  • 1/2 tsp salt
  • 4 eggs

How to make

  • 1. Preheat the oven to 160°C from top to bottom. Prepare a round baking pan (22cm). Cover all sides of the pan with 2 sheets of aluminum foil. Prepare a large and deep baking tray.
  • 2. Pour the crushed crust material into the bottom of the pan. Press and compress.
  • 3. Make the cheesecake dough. In a bowl, mix cream cheese and sour cream until smooth. Add sugar, cornstarch and salt. While still mixing, add the eggs one at a time until well combined, but not overmixed.
  • 4. Add 3/4 of the Mango Filling to the cheesecake mixture. Stir well.
  • 5. Pour 1000 ml of hot water into the baking tray in the oven (for roasting with the double boiler / au bain marie method).
  • 6. Pour 3/4 of the cheesecake batter over the crust. Smooth the surface. Carefully place the pan on the baking tray filled with water. Bake for 40 minutes.
  • 7. Remove the pan from the oven. Pour the remaining cheesecake batter into the pan. Smooth the surface. Add the rest of the Mango Filling, then make a pattern according to taste.
  • 8. Return the pan to the oven and bake for another 20 minutes / until just set. Turn off the oven. Remove the pan from the oven.
  • 9. Let the cheesecake cool for 30 minutes at room temperature. With a knife, gently remove the sides of the cheesecake, so that the cheesecake does not crack.
  • 10. Store in the refrigerator for at least 4 hours / overnight.

Post a Comment for "Baked Mango Cheesecake"