Hello lovelies,
With summer officially in full swing, it’s the perfect time to bring out the delicious array of summer fruits and incorporate them into some tasty deserts/sweet treats. The first being one of my favourites, a baked cheesecake!
Now I don’t know about you, but I feel like when it comes to baking deserts, mango is a fruit thats easily overlooked. You see the typical (and equally as yummy) everyday fruit being incorporated like strawberries, blueberries, raspberries etc, but mango? I feel it gets missed.
Therefore, I wanted to create a desert where mango was the shining star and i certainly think i achieved that with today’s recipe.
The juicy, flavoursome mango and the silky smooth cheesecake filling was a match made in heaven. It paired beautifully with one another, so I had to share it with you guys today. I couldn’t gate keep this recipe, it’s just too good!
So, if you’re a mango and/or cheesecake lover and want to know how to create today’s recipe, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 12 Slices
Prep Time: 10 Minutes
Bake Time: 35-40 Minutes
Chill Time: 4+ Hours
Overall Time: 4+ Hours
Ingredients You Need For The Biscuit Base:
- 300g Of Digestive Biscuits
- 3tbsp Of Light Brown Sugar
- 135g Of Salted Butter
Ingredients You Need For The Cheesecake Filling:
- 2 Large Mango’s
- 560g Of Full Fat Philadelphia Cream Cheese
- 120ml Of Sour Cream
- 200g Of Caster Sugar
- 2tbsp Of Cornflour
- 1tbsp Of Vanilla Bean Paste
- 2 Large Eggs
How To Make The Biscuit Base:
- Firstly, gather together your equipment and ingredients, line the base and four sides of a loose-bottomed 9inch square cake tin and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a food processor, blitz the 300g of digestive biscuits until they resemble crumbs (the biscuits can also be crushed in a sandwich bag with a rolling pin if you don’t have a food processor).
- Next, empty the biscuit crumbs into a large bowl with 3tbsp of light brown sugar and mix to combine.
- In a microwaveable bowl, place 135g of salted butter and in 10 second blasts, blast the butter until it has completely melted into liquid.
- Add the melted butter into the large bowl with the biscuit crumbs and using a wooden spoon, mix the butter into the crumbs.
- Now, pour the butter biscuit mixture into your pre-lined cake tin and using a spatula, press the mixture down into the base of the tin, making sure it is levelled and evenly spread.
- Set to one side.
How To Make The Cheesecake Filling:
- Now that the base is made, it’s time to make the cheesecake filling.
- Remove the skin and pips from the mangos and cut into small chunks. Place the mango chunks into a food processor or blender and pulse until completely smooth and a purée has been made.
- Next, place 560g of full fat cream cheese, 120ml of sour cream, 200g of caster sugar, 2tbsp of cornflour, 1tbsp of vanilla bean paste, 2/3rds of the purred mango and two large eggs into a large mixing bowl and mix together until smooth and combined.
- Pour the cheesecake filling over the biscuit base and give the filled tin a gentle shake to spread the filling out evenly.
- Dot spoonfuls of the remaining mango puree over the top of the cheesecake and using a knife, swirl the mango puree.
- Now, place into the oven to bake for 35-40 minutes, until the cheesecake filling has a very slight wobble (that’s perfectly normal and doesn’t need to be cooked for longer).
- Once baked, remove from the oven and allow to cool on the side for one hour.
- Finally, once the hour of cooling is up, place into the fridge for at least 4 hours to chill. Then cut into squares and serve.
That’s your Baked Mango Cheesecake prepared, baked and cooled, ready for you to enjoy!
Notes:
- This baked cheesecake should be stored in the refrigerator and last for up to 3-4 days.
- If you don’t like mango, you can change for any fruit you’d prefer.
I just can’t get enough of today’s recipe, it really has got me excited to play around with mango more to see what other delicious recipes I can create!
Mango has such a beautiful flavour to it and i just knew it would pair perfectly with a simple baked cheesecake recipe. It was an absolute hit with my loved ones and I can guarantee it will be with yours too.
Let me know in the comments below if you make this baked cheesecake yourself and if you do, what your thoughts are on it. Are you a mango lover? Did you enjoy the mango paired with this simple baked cheesecake filling?
Sending you all tons of love & hugs as always,
Elle xo
