Creamy Mango Cheesecake made with real mango purée, a buttery graham cracker crust, and a smooth baked cheesecake filling. This tropical cheesecake is fresh, fruity, and perfect for summer parties, holidays, and special occasions.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then set aside to cool.
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in mango purée and vanilla.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time, mixing just until incorporated.
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 70 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour.
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Combine mango purée, sugar, and citrus juice in a saucepan over medium heat.
Stir in cornstarch slurry and simmer until glossy and slightly thickened.
Cool completely, then spread over chilled cheesecake.
Toppings & Garnishes
Fresh mango slices or cubes
Whipped cream
Toasted coconut flakes
Beverages
Iced green tea or jasmine tea
Mango lassi
Sparkling wine or prosecco
12 servings