Mango Cheesecake Recipe

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Crush the biscuits to fine crumbs in a food processor, add the melted butter and milk and pulse until combined. Press into the base of a 9-inch (23 cm) springform pan and bake for 7–8 minutes. Set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the mango puree and whisk until smooth.
4. Add the eggs one at a time, beating after each just until combined. Add the vanilla, sour cream, heavy cream and salt and beat until smooth. Add the cornstarch and beat until incorporated, without overbeating.
5. Wrap the outside of the pan in a large piece of foil, folding it up the sides. Pour the filling over the crust and place the pan in a roasting pan.
6. Pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan.
7. Bake at 325°F (160°C) for 45–55 minutes, until the edge is set but the centre jiggles slightly.
8. Turn off the oven and leave the cheesecake inside for another hour. Cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
9. Cook all the topping ingredients in a saucepan for about 4–5 minutes, until thickened, then turn off the heat and let cool.
10. Spread the cooled topping over the cheesecake and refrigerate until serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggLemonMilkCreamHeavy creamCream cheeseSour creamMango