Creamy Baked Mango Cheesecake with Fresh Mango Topping

This Creamy Baked Mango Cheesecake is a tropical twist on a classic dessert, perfect for any special occasion. It features a rich, velvety cheesecake filling infused with fresh mango puree, all resting on a buttery graham cracker crust. The grand finale is a beautiful layer of fresh, ripe mango slices, making every bite a burst of pure sunshine.

Part 1: The Buttery Graham Cracker Crust

A sturdy, buttery crust is the perfect foundation for a rich and creamy cheesecake.

Crust Ingredients

• 1 ½ cups (about 12 full sheets) graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Crust Instructions

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. For the water bath, it’s best to wrap the outside of the pan in a double layer of heavy-duty aluminum foil to prevent any leaks.
2. In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and look like wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a flat-bottomed measuring cup or glass to compact it well.
4. Bake for 10 minutes, then remove from the oven and set it on a wire rack to cool completely while you prepare the filling.

Part 2: The Creamy Mango Cheesecake Filling

The key to this velvety filling is the use of room-temperature ingredients and a smooth, lump-free mango puree.

Cheesecake Filling Ingredients

• 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 1 ½ cups ripe mango puree (from about 2 large mangoes)
• 1 cup full-fat sour cream, room temperature
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons lemon juice
• 2 tablespoons cornstarch
• A pinch of salt

Cheesecake Filling Instructions

1. Prepare the Mango Puree: Peel and dice 2-3 ripe mangoes. Place the diced mango in a food processor or blender and blend until completely smooth. You will need 1 ½ cups of puree.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with a hand mixer), beat the softened cream cheese on medium speed for about 2-3 minutes, until it is completely smooth and there are no lumps. Scrape down the sides and bottom of the bowl frequently.
3. Add the granulated sugar and continue to beat on low speed until just combined.
4. Add the sour cream, mango puree, vanilla extract, lemon juice, and salt. Beat on low speed until the mixture is smooth and fully incorporated.
5. Add the cornstarch and mix until just combined.
6. Crack the eggs into a separate bowl and lightly whisk them. Add the eggs to the cream cheese mixture, pouring them in slowly while the mixer is on its lowest speed. Mix until just combined. Do not overmix. Overmixing incorporates too much air, which can cause the cheesecake to crack.
7. Pour the mango filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.

Part 3: Baking and Cooling

This method ensures a perfectly smooth, crack-free cheesecake.

Baking Instructions

1. Place your foil-wrapped springform pan into a large roasting pan.
2. Carefully place the roasting pan on the middle rack of your preheated oven.
3. Slowly and carefully pour boiling water into the roasting pan until it comes about one inch up the sides of the springform pan.
4. Bake for 60-75 minutes. The cheesecake is done when the edges are set and lightly puffed, but a 3-4 inch circle in the center still has a slight wobble.
5. Turn off the oven, but leave the cheesecake inside with the door propped open about an inch. Let it cool slowly in the water bath for one hour.
6. After an hour, carefully remove the pan from the oven and the water bath. Remove the foil and place the pan on a wire rack to cool completely to room temperature. This will take another 2-3 hours.
7. Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.

Part 4: Fresh Mango Topping

This topping adds a beautiful, fresh finish. Prepare it just before serving for the best appearance.

Topping Ingredients

• 1-2 ripe mangoes, peeled and sliced
• 2-3 tablespoons apricot jam or mango jam (optional, for glaze)
• 1 tablespoon hot water (if using jam)

Topping Instructions

1. For the Glaze (optional): In a small bowl, mix the apricot or mango jam with the hot water until it becomes a smooth, brushable consistency.
2. Once the cheesecake is fully chilled and ready to serve, arrange the fresh mango slices in a beautiful pattern on top.
3. If using the glaze, gently brush it over the mango slices to give them a beautiful sheen and prevent them from browning.
4. To serve, run a long, sharp knife under hot water and wipe it dry before slicing each piece for a clean cut.

Serving and Storage

• Storage: Store the finished cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.