Baked Mango Cheesecake – Sweet Easy Recipes for Summer
Creamy baked mango cheesecake with tropical flair, perfect for summer gatherings or a refreshing dessert.
Servings: 8 slices
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tbsp sugar
- 3 large eggs
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 cups mango purée (fresh or canned)
- 1 tbsp cornstarch
- Fresh mango slices, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a springform pan or line with parchment.
- Mix graham cracker crumbs, melted butter, and 1 tbsp sugar. Press into pan to form crust. Bake for 8-10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
- Blend in eggs one at a time. Add sour cream, heavy cream, and vanilla extract.
- Stir in 1 cup mango purée and cornstarch until combined.
- Pour mixture over crust. Tap pan gently to remove air bubbles.
- Bake for 50–55 minutes or until center is just set. Cool to room temperature.
- Chill in refrigerator for at least 4 hours or overnight.
- Top with remaining mango purée and fresh mango slices before serving.