There is nothing quite like the creamy tropical comfort of a baked mango cheesecake. It is the kind of dessert that feels right on a warm summer night in Australia or even on a cold evening in America when you want something bright and happy. Mango mixed with rich cream cheese just works and people always go back for seconds.
A lot of folks choose a no bake version because it feels safer. But honestly a mango cheesecake baked the right way has a smoother richer feel that really stands out. If you have been hunting for the best baked mango cheesecake recipe that is sweet but still has a little tang you are in the right place. This one mixes the classic American cheesecake style with the lighter fruity vibe many Aussie kitchens love.
Recipe Overview
| Feature | Details |
|---|---|
| Prep Time | 20 Minutes |
| Cook Time | 1 Hour 10 Minutes |
| Total Time | 8 Hours includes cooling |
| Servings | 12 Slices |
| Difficulty | Easy Intermediate |
| Cuisine | American Australian Fusion |
Why This Recipe Works
This easy baked mango cheesecake is made to feel stress free. It is not one of those long complicated recipes that make you nervous before you even start. Unlike a fancy mango cheesecake recipe nigella style that may use special ingredients this one sticks to simple things you can find easily. The measurements work well for both US and Australian kitchens.
Fresh mango puree is mixed right into the filling so every bite tastes like real baked mango. If cheesecakes usually scare you this method keeps things simple. The water bath step is explained in an easy way so you can get that smooth bakery style finish without cracks. It is a mango cheesecake recipe baked to feel doable.
Ingredients
The Crust
- USA 1 ½ cups Graham Cracker crumbs
- Australia 200g Digestive biscuits or Marie biscuits crushed
- Butter ½ cup 115g unsalted butter melted
- Sugar 2 tbsp granulated sugar caster sugar
The Filling
- Cream Cheese 3 blocks 24 oz 675g full fat softened to room temperature
- Sugar 1 cup 200g granulated sugar caster sugar
- Sour Cream ½ cup 120ml room temperature
- Mango Puree 1 cup fresh mango pulp Kensington Pride for a baked mango cheesecake recipe australia style or Honey Ataulfo for the US
- Eggs 3 large eggs room temperature
- Vanilla Extract 1 tsp
- Flour 2 tbsp all purpose flour plain flour
Step by Step Instructions
1. Prep the Pan and Crust
Preheat your oven to 325°F 160°C. Grease a 9 inch 23cm springform pan. Mix the biscuit crumbs sugar and melted butter until it looks like wet sand. Press it firmly into the base of the pan to form the crust for your mango cheese cake. Bake for 10 minutes then set aside to cool.
2. Create the Mango Batter
For this easy mango cheesecake recipe the cream cheese texture matters a lot. Beat the softened cream cheese and sugar until smooth and creamy. Keep it gentle and do not overdo it. Add the sour cream flour and vanilla.
Tip: Add the eggs one at a time on low speed just until mixed. Too much mixing adds air and that can cause cracks in a mango baked cheesecake.
3. Incorporate the Mango
Gently fold in the mango puree. This helps the mango cheese cake recipe have even color and flavor. If you like a swirled look save a little puree and swirl it on top before baking.
4. The Water Bath Bain Marie
Wrap the outside of the springform pan with two layers of foil so water cannot sneak in. Place it inside a large roasting pan. Pour the filling over the crust. Carefully add boiling water to the roasting pan until it comes halfway up the sides of the cheesecake pan.
5. Bake to Perfection
Place it in the oven carefully. Bake for 60 to 70 minutes. The edges should look set while the center still has a gentle wobble. That slight jiggle is the secret to a creamy mango cheesecake recipe baked just right.
6. The Cooling Process
Turn off the oven and open the door slightly. Let the cheesecake sit inside for 1 hour. Slow cooling helps prevent sinking or cracking. After that chill it in the fridge for at least 6 hours or overnight if you can.
Pro Tips for Success
- Room Temperature Ingredients This makes a huge difference for a smooth mango cheesecake recipe.
- Mango Variety For a baked mango cheesecake recipe australia version use Bowen or Kensington Pride mangoes since they are less fibrous. In the US choose smooth mangoes and strain the puree if needed.
- Slicing Dip your knife in hot water and wipe it dry between slices for clean cuts of mango cheesecake baked goodness.
Nutrition Information Per Serving
- Calories 420 kcal
- Carbohydrates 38g
- Protein 7g
- Fat 28g
- Saturated Fat 16g
- Cholesterol 110mg
- Sodium 290mg
- Sugar 26g
Note These values are estimates using standard ingredients.
Conclusion
Whether you call it a mango cheese cake or simply your favorite cheesecake recipe this dessert really feels like sunshine on a plate. It is hands down one of the most reliable options if you want an easy baked mango cheesecake that still feels special.
The buttery crust and creamy tangy filling make this mango cheesecake baked style one you will want to repeat. Next time you see ripe mangoes at the shop do not just eat them fresh. Turn them into this easy baked mango cheesecake and enjoy every bite.
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