Baby Mango Cheescake


for 8 servings


8 digestive biscuits
1 tablespoon sugar
¼ cup butter(50 g), melted

3 large mangoes, or 6 small yellow mangoes, peeled & diced
32 oz cream cheese(900 g), at room temperature
1 ¾ cups sugar(225g)
3 large eggs, at room temperature
2 egg yolks, at room temperature
2 lime zests

1 cup sour cream (250 mL)
2 lime juices
1 tablespoon sugar
Nutrition Info
View Info
Preheat your oven to 190°C (375°F).
Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
Pour crumbs into a bowl, along with sugar and melted butter and mix
until well combined.
Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a
measuring up to press into the base and partially up the sides. Bake
for 8-10 minutes, until slightly golden. Set aside to cool.
Using a blender, puree mangoes until smooth. Set aside.
In a large bowl, whisk together cream cheese and sugar until smooth.
Add the eggs and egg yolk one at a time until combined. Mix in 500
milliliters (2 cups) mango puree, and lime zest, whisking until
Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F)
bake for 1 hour.
Remove cheesecake from oven and allow to rest for 15 minutes. Center
will still by jiggly. Increase temperature to 190°C (375°F).
In a small bowl, combine sour cream, 1 tablespoon sugar, and lime
juice. Spread the sweetened sour cream on top of the cheesecake.
Use remaining mango puree to decorate the top. Create your own pattern
of dots, using a toothpick to swirl the pattern.
Return cheesecake to the oven and bake for an additional 20 minutes.
Turn the oven off and allow the cheesecake to cool inside with the
oven door cracked for 1 hour.
Cover the top of the pan with clingfilm and chill overnight in the
fridge before serving.


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
On Key

Related Posts

Key lime pie

300g Hob Nobs 150g butter, melted 1 x 397g can condensed milk (we used Nestlé) 3 medium egg 4 limes 300ml double cream Whizz 300g

Guava Cold Tea

GUAVA COLD TEA ingredients for 2 servings 2 mangoes, peeled, pitted, and diced ¼ cup water (60 mL) ice for serving 1 cup guava nectar

Awesome Blueberry Pie

1 (9-inch) frozen ready-to-bake pie shell, thawed 1 (4-serving size) package lemon gelatin 1/2 cup sugar 1/4 cup cornstarch 3/4 cup ginger ale 3 pints


CHONTADURO CEVICHE 2 cups of cooked chontaduro and         diced Pejibayes Vinaigrette: ½ cup red wine vinegar ¼ cup olive oil 3

Looking for something different?

We'll call you