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Baked Mango Cheesecake

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A delicious dessert combining creamy cheesecake with the tropical flavor of mango, set on a crunchy biscuit base.

Ingredients

Scale
  • 20 Parle G biscuits (or 7–8 graham cracker sheets)
  • 2 tablespoons butter
  • 16 oz (approx. 400g) cream cheese
  • 2 large eggs
  • 3 tablespoons (approx. 30g) sour cream
  • 2 tablespoons corn starch
  • Pinch salt
  • 1/2 cup (approx. 114g) granulated sugar
  • 3/4 cup (approx. 190g) mango puree (canned or fresh, plus extra 2–3 tablespoons for decorating)
  • 1/4 teaspoon vanilla extract (or pinch of cardamom or saffron)

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Crush the biscuits into fine crumbs and melt the butter. Mix and press into a greased springform pan to form the base.
  3. In a large bowl, beat the cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Add sour cream, corn starch, salt, sugar, mango puree, and vanilla extract, mixing until smooth.
  4. Pour the filling over the biscuit base and smooth the surface with a spatula.
  5. Bake for 50-60 minutes until edges are set and the center is slightly jiggly. Turn off the oven and let cool inside for an hour with the door ajar.
  6. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Garnish with additional mango puree, fresh mango slices, or whipped cream. Store leftovers in an airtight container in the refrigerator for 4-5 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/baked-mango-cheesecake/