Baker's Corner: Baked Mango Cheesecake

I'm aware that I'm super late to the party but fortunately, it is STILL that glorious time of year when markets are laden with mangoes, and every Indian home seems to have that irresistible fragrance of ripe, juicy fruit wafting through the air. I've said this before but in India, mango season isn’t just about eating a fruit - it is a celebration, a tradition, and pure nostalgia wrapped in tropical golden-yellow sweetness. 

Every year, we go absolutely bonkers as different varieties of mangoes makes its way into our home and eventually into our bellies! This year, all of our mango haul has come from (and continues to come from) a well-known agricultural university that sells mangoes from its vast orchards, a friend's farm and our regular organic grocery store. Knowing that the mangoes we consume are organic and naturally-ripened is very important to us so having reliable vendors has been reassuring. Depending on what is available, alphonso, mallika, badami, banganapalli, sindhura, neelam, malgova, raspuri, totapuri and my twins' absolute favourite, imam pasand, are the usual suspects that help us do full justice to mango season. 

Every year, I try to share a new way to honour this king of fruits, and this time, I’m thrilled to bring you something I made quite recently - a luscious mango cheesecake that marries tropical sunshine with creamy indulgence.

As much as I adore cheesecake, I can't have more than a few spoonfuls as I find it too rich and heavy. So, when I set out to make this mango cheesecake, I opted for a larger springform pan to spread out the mango-cream cheese layer more thinly. I also made sure the biscuit base was nice and thick, while keeping the jelly layer on top very thin (let’s be honest, jelly looks pretty but doesn’t offer much in terms of flavour 😂). This layering was just right for me to make mango cheesecake slices that were perfect for my twins lunchbox the following week. I was surprised that the slices weren't as delicate as I imagined and held their shape beautifully. 

This mango cheesecake is my ode to India's glorious mango season. It is rich yet light, tangy yet sweet, and a perfect showstopper for family gatherings or quiet weekend treats. It is simple enough for home bakers yet guaranteed to impress, with the fresh, natural flavour of mangoes taking centre stage. If you, like me, cannot resist making the most of mango season before it slips away, this recipe is the delicious send-off it deserves. 

I think we should make the most of our beloved mangoes while they last, don't you? While you are at it, also check out my previous mango recipe posts for more inspiration: mango burfi, mango shrikhand, mango panna cotta, mango chia pudding, mango sorbet, tropical mango vanilla cupcakes, fresh mango cake with whipped cream and dark chocolate collar.

Signing off with a quote (from me) that I think is apt for the season 😊

"When life gives you mangoes, either enjoy as is or make something unforgettable!"

Baked Mango Cheesecake

Prep time: 30 min; Cooking time: 45 min, Chilling time: ~8 hours

Serves: 5-6

Recipe category: Dessert/Western with a tropical flair

Recipe level: Moderate

Recipe source: Adapted from here

 

Ingredients:

For the biscuit crust:

2 cups crushed biscuits (digestives or graham crackers)

2 tbsp icing sugar

1/4 tsp ginger powder, Optional

½ cup melted butter

For the mango-cream cheese layer:

1&1/2 cup cream cheese

½ cup heavy cream

2 tbsp cornflour

½ cup mango puree

1 cup condensed milk

For the mango jelly layer:

Store-bought mango jelly powder 90gm (I used the no-gelatin Weikfield brand)

For garnish:

Chopped mangoes 

Method:

1. Using either a clean zip-lock bag and rolling pin or a blender, crush biscuits until they become a semi-fine powder. Now add in the icing sugar, ginger powder, melted butter and mix well.

2. Transfer the biscuit crumbs into a 7 or 8” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.

3. In another bowl, add cream cheese, heavy cream, condensed milk, mango puree and cornflour. Mix until the batter is fully combined.

4. Now transfer this mango-cream cheese mixture on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.

5. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.

6. Bake in a preheated oven at160 celsius for about 40-45 mins.

7. Once baked fully run a knife around the edges while the cheesecake is still warm.

8. Transfer the cheesecake into the fridge to cool sufficiently.

9. To make the mango jelly, follow the instructions provided on the packet. Wait until the jelly has cooled down a bit (shouldn't be hot but shouldn't start setting either!) before pouring a thin layer on top of the mango-cream cheese layer.

10. Leave the dessert in the fridge to set overnight.

11. The next day, garnish with chopped mango, slice and enjoy. You could make long slices which would be perfect for the lunchbox. 

12. You can also add a dollop of whipped cream or drizzle with fresh mango puree if you that extra oomph.

Notes:

• You could also use lotus biscoff biscuits to make the crust. Omit the icing sugar and ginger powder as these biscuits are plenty sweet and have enough flavour 
• Using a smaller pan will result in thicker layers so keep that in mind when portioning the dessert
• The jelly sets without refrigeration but I still recommend that you set the dessert in the fridge overnight. 
• Use a sharp knife to get clean cuts when you are slicing the dessert
• Homemade cheesecake keeps well for 3 to 5 days if stored properly. Keep it in an airtight container to prevent it from drying out or absorbing fridge odors.

Cheers,

Megha