Baked mango cheesecake – eggless

Cheesecake is one of my all time favorite desserts. This creamy, luscious, mango version is perfect for summer celebrations and gatherings. It’s tart, rich, and not too sweet.

This cheesecake gets its flavor from 3 different types of mangoes. I used Alphonso mango pulp in the cheesecake batter and in the coulis, and I used chopped Kent and Manila mangoes on top. The variety of mango flavors and textures is delicious! But feel free to use whatever mangoes you like or have available.

Most mango cheesecakes are unbaked and set with some kind of gelatin. I prefer the sturdier texture of a baked cheesecake, which typically uses eggs. Instead of eggs, this recipe uses cornstarch to help it set.

When making this, I used a bain marie, or water bath, for the first time. Baking a cheesecake in a water bath means it has a more even rise (no dips in the middle) and it’s less likely to crack. You’re left with a softer, more mousse-like texture. The part I found challenging was trying to keep the water out of my cheesecake. I used a few layers of foil around my springform pan, but water still somehow got in. The cheesecake was still delicious but my crust had a softer, more cake like texture. If you do go the water bath route, I highly recommend getting a new, airtight springform pan and using extra wide foil to cover it. More details on how to set up a water bath below.

Truthfully, for cheesecakes that are topped and decorated with lots of toppings, like this, I’m not sure that I’d bother with a water bath. Even if your cheesecake dips or cracks in the center, you can easily mask it with all your toppings. Plus, you’re guaranteed a crisp crust and a firmer texture, which I personally love.

Another option is to make these as mini cheesecakes, which are easy to serve and transport. I’ve also included instructions on how to do that below. Note: These mini cheesecakes will fall in the middle but that makes them perfect for adding toppings. In this case, lots of mango coulis and fresh mango chunks. Yum!

Note: This lasts about 4-5 days in the fridge, depending on how fresh your mangoes are. Honestly, it’s so good, we usually finish it within a couple of days.

Ingredients – crust

• 2 cups crushed graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/8 teaspoon sea salt

Ingredients – cheesecake

• 24 ounces cream cheese (3 8 ounce packets), room temperature
• 3/4 cup Alphonso mango pulp
• 1 1/2 cups sugar
• 1 cup sour cream, room temperature
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1 tablespoon lime juice
• 4 cups hot water (if baking with a water bath)

Ingredients – topping

• 2 cups Alphonso mango pulp
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 3 large Manila mangoes, diced
• 3 large Kent mangoes, diced
• Whipped cream (optional)

Instructions – to make as a full cheesecake

1. Preheat your oven to 325 degrees.
2. Make your crust by combining graham cracker crumbs, melted unsalted butter, sugar, and salt in a large bowl. Mix until well combined. In a locked / sealed springform pan, pat your mixture down, going about one inch up the sides. I find it helpful to use the back of a measuring cup to pack the crumbs in. Bake for 8 minutes, then remove from oven and let cool.
3. In a large mixing bowl or stand mixer, beat cream cheese, granulated sugar, sour cream, mango pulp, vanilla extract, and cornstarch together until mostly smooth. Note: you may have a few tiny cream cheese lumps. I’m usually not too bothered by these. I prefer to err on the side of not overbeating my cheesecake, which makes it rise and fall more. Once it’s all baked together, you won’t really notice the lumps. Keeping everything at room temperature also helps.
4. Pour your cheesecake mixture into your springform pan, smoothening out the top with a spatula.
5. If you’re baking this with a water bath, place a wet kitchen towel in a large roasting pan. Wrap your springform pan in 2-3 layers of extra wide aluminum foil, going as high up the sides as you can. Place the cheesecake pan in the middle of your roasting pan and pour about 4 cups of hot water into the pan. Place roasting pan on center rack of oven, increase heat to 350 Fahrenheit, and bake for 75-90 minutes.
6. If you’re baking this without the water bath, place your springform pan in the oven on the center rack, increase heat to 350 degrees Fahrenheit and bake for 40-50 minutes.
7. You’ll know your cheesecake is done when you smell it and when it looks firm but is still a bit jiggly in the center. It will continue to cook as it cools. Turn your oven off and cool your cheesecake in the oven with the door closed for 10 minutes, with the oven door cracked open for 60 minutes, and then in the fridge overnight.
8. To make your mango coulis, mix Alphonso mango pulp, lime juice and salt in a saucepan with high walls. This coulis splatters. Bring to a boil, then reduce to a simmer and cook for another 5 minutes. Remove from heat and let cool completely.
9. To serve, top your cheesecake with mango coulis, chopped mangoes, and a dollop of whipped cream. Enjoy!

Instructions – to make as mini cheesecakes (makes 32-36)

1. Preheat your oven to 325 degrees.
2. Combine graham cracker crumbs, melted unsalted butter, sugar, and salt in a large bowl. Mix together until well combined. Line 3 12-muffin muffin trays with cupcake liners. Place 1-1.5 tablespoons of mixture in each liner and pack crumbs dish using the back of a measuring cup. Bake for 5 minutes, then remove from oven and let cool.
3. In a large mixing bowl or stand mixer, beat cream cheese, granulated sugar, sour cream, mango pulp, vanilla extract, and cornstarch together until mostly smooth. Keeping everything at room temperature makes this easier; you don’t want to overbeat your cheesecake batter.
4. Spoon about 2 tablespoons of cheesecake batter into each cupcake liner. Bake for 18-20 minutes. Remove from oven and cool at room temperature for 60 minutes, then in fridge overnight.
5. To make your mango coulis, mix Alphonso mango pulp, lime juice and salt in a saucepan with high walls. This coulis splatters. Bring to a boil, then reduce to a simmer and cook for another 5 minutes. Remove from heat and let cool completely.
6. To serve, top your cheesecakes with a teaspoon of mango coulis, a teaspoon of chopped mangoes, and a dollop of whipped cream.