Mango Cheesecake

We are already close to the holidays. I guess its everyone’s favorite time of the year. I just love fall so much. The leaves changing its colors and everything looks orange, brown, mustard, yellow and cherry colored.The cold crisp mornings which makes you want to cuddle your favorite blanket  and sleep some more. I can’t believe its fall, time flies really fast. I can’t stop thinking about our awesome trip to France and Italy this year and here we are already ready to celebrate thanksgiving. 

Everyone is just talking about pumpkin and apples. And here I am giving you a recipe of one of the best and easiest cheesecake. A mango cheesecake that I made few days ago.

This recipe does not really use fresh mango pulp  so you can make it any time of the year.????????????????????????????????????

Let’s talk about the recipe.

Mango Cheesecake

Ingredients:  8″inch


1 1/2 cups graham cracker crumb

1 tbsp sugar

pinch of salt

4 tbsp butter


2 – 8 ounces packet of cream cheese (room temperature)

1 cup sour cream

1 cup heavy whipping cream

1 1/3 cup sugar

1 ½ cup mango pulp (I use the one available at Indian grocery stores)

4 eggs

pinch of salt

2 – 3 tbsp corn starch


1 cup Sour cream

3 tbsp sugar

¼ cup mango pulp

Any other garnishes


Before starting to prepare the cheesecake, make sure you line your springform pan with foil very tightly sealing the edges of the pan. Because we will be baking it in another pan filled with water and want to make sure the water does not seep into it. Don’t do it only once, we need to do it double or if needed triple rounds of foil. There are chances that one seal is not enough and specially while transforming it to another pan it might create holes in the foil. So,if you use more layers of foil it is better.

Preheat the oven to 350 F. Take the graham crackers in a food processor or I used a small coffee grinder as I do not have a food processor. Grind it to fine powder. Take it out in a bowl and add in the sugar , salt and melted butter to it and mix it well.

Once it is mixed well dump everything in the springform pan and start pressing it down with the help of a your fingers or use back of the flat small bowl. Let some of the crumbs cover the sides not all the way up but just a little bit. Place it gently in the oven and let it bake for about 8-10 minutes at 350 F. After 10 minutes take it out and let it cool down and meanwhile work on the filling.

Take the room temperature cream cheese in a kitchen aid mixer. It is easier to work with cream cheese if it is at room temperature. With the paddle attachment let the cream cheese break down and then add the sugar little by little, mix it well. Add the salt as well. Once it is nicely mixed add in the eggs one at a time and keep mixing and scraping the bowl after every new ingredient to make sure that it is not sticking to the bottom of the mixing bowl.Beat in sour cream and beat it until incorporated. Once sour cream is added go ahead and add the heavy cream and mix it until everything comes together. At the very end add the mango pulp and mix until everything is incorporated well. Also if you plan to use corn starch add it at this time; which by the way I forgot to add in this recipe.

Boil some water. Keep your foiled 8″ inch pan with the graham crackers in a deep rectangular 2″-3 “inch high baking dish or roasting pan. Be careful while doing this so as to keep the springform pan intact.

Pour all the cream cheese filling into the prepared pan over the graham cracker base. Keep the roasting pan or the deep baking dish alongwith the cheesecake pan into the oven and add the hot water carefully in the roasting pan covering about 1 inch of the springform from the sides. Do not drop any water into the cheesecake.

Bake it at 325 F for about 1 1/2 – 2 hours.

Turn off the oven and keep the door of the oven slightly open and let the cake cool in the oven for about one hour. I learnt this tip from various bakers that it would help prevent the cracks on the cheesecake.

Cover it and keep it in the fridge for some time or overnight before serving.

When the cake has rested in the fridge, prepare to cover it with sour cream topping.


Take sour cream, mango pulp ,sugar in a bowl and mix it well with whisk.

Remove the cake from the fridge and gently try to remove it from the edges first with the help of a knife or use hair dryer on outside of the spring form pan to loosen it. Remove the springform pan and release the cake and place it on a serving plate.

Top it off with generous amount of sour cream topping. If you are in the mood of adding some whipped cream , nuts or fresh fruits go ahead and do so. I was eager to take a few snaps for the blog and stuff my face with that delicious looking cheesecake. Honestly, it was really really delicious cheesecake. I took some to work for my colleagues and they all loved it. The texture was extremely creamy.

Your cheesecake is ready to be served!

Bon Appetite!


If you try this recipe please leave me comments.



2 thoughts on “Mango Cheesecake

  1. Thank you Suzanne. Yes, I covered the bottom and the sides with foil with at least two layers. I have never tried without bain marie method. I find it easy to pour water once I place the pan on the oven rack. That way it does not become too heavy and I do not drop it. It would be a disaster if I poured the water before placing it in the oven. Mango is our favorite fruit. Miss having Indian mangoes in the USA.


  2. Thats a beautiful and delicious cheesecake Devangi, I love mango. I was always afraid to use a bain marie when making cheesecake, thought it would seep into the cake and make it waterbound. So you use foil, do you cover the bottom of the springform pan with multiple layers of foil?


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