This bakedmango cheesecake is rich, creamy and infused with juicy fresh mangoes and velvety ricotta. Decadent yet light, this ricotta cheesecake is surprisingly easy to make!
This cheesecake is a delicious fusion of velvety smooth cheesecake and the tropical sweetness of ripe mangoes on a buttery, crumbly cookie base. The recipe is fuss-free and uses simple ingredients and no special technique!
✨This flavorful mango ricotta cheesecake is bursting with the fresh, natural sweetness of mangoes.
✨Thanks to the ricotta, this cheesecake is lighter than the traditional cheesecakes but is still super creamy!
✨The recipe is simple and easy to follow. No water bath, no technique, it's perfect for new bakers as well as the experts!
✨Stunning to look at, absolutely delightful to eat, this is a stress-free dessert you can make when you're entertaining or just treating yourself!
Reader Love❤️
This came out amazing, made it for my mom's birthday! Thank you for sharing!
Thanks Natasha. The cake turned out delicious. My family absolutely loved it.
Recipe Ingredients
Cookies: Graham crackers are the best. If you don’t have them, use Marie biscuits or digestive cookies.
Mango: Fresh mango puree works the best here though you can also use canned mango pure.
Saffron: I added saffron while making mango shrikhand, and the combination just blew my mind. So, I just had to include it in this baked ricotta mango cheesecake recipe for the hue and flavor.
Sugar: Granulated sugar or cane sugar will work well here. Feel free to increase or decrease the amount depending on how sweet your mangoes are.
Please see the recipe card for full information about the ingredients and quantities.
How To Make Baked Mango Cheesecake
Step 1: Make the cheesecake base by mixing crushed Marie biscuits and melted butter till you reach a wet sand consistency.
Step 2: Evenly pat the biscuit mixture on the bottom of an 8-inch loose bottom pan and slide it in the oven, just for 5–10 minutes. While the crust bakes, quickly work on the fresh mango cheesecake filling.
Step 3: Add a few strands of saffron to the cream.
Step 4: Once the cream is infused with color and flavor, mix in ricotta cheese, flour, sugar, fresh mango puree, and eggs.
Step 5: Pour the thick, creamy, and lump-free batter on the baked biscuit base.
Step 6: Carefully place in the oven and bake at 160°C for about 45–55 minutes.
Step 7: Let the cheesecake cool at room temperature to help settle it more evenly. Then refrigerate overnight.
Final step: Slice and enjoy!
Top Tips
Use room-temperature ingredients to get the best cheesecake texture and to make the filling easily.
Don’t overbeat the mango cheesecake filling.
Wrap the spring-bottom pan with foil just in case the pan leaks!
Bake the cheesecake at a lowtemperature for a long time. It's the key to a moist cake.
Don’t keep opening the oven door every few minutes to check for cracks. Even if the cake doesn’t turn out aesthetically perfect, you can always cover it up with fruit compote, a dusting of icing sugar, or a handful of chopped fresh fruits!
When the cake looks set but has a little jiggle and wobble in the center, switch the oven off and crank the door open, leaving the cake inside for 20-30 minutes. The remaining heat will gently and slowly bake the mango cheesecake at a steady pace, without cracking it.
Chill the cheesecake for at least 6 hours. I prefer to chill mine overnight. This helps the ricotta cheesecake set well and ensures the best creamy texture and flavor.
Recipe FAQs
Which mango should I use for this Ricotta mango cheesecake?
Use the ripest mangoes you have at home to make the puree. Any non-fibrous mango will be perfect here. I had Safeda at hand, which gave the cheesecake a gorgeous orange color, and the saffron just enhanced the hue. Can’t get your hands on a non-fibrous mango? Simply strain the puree before you use it to make the filling!
Can I make this mango cheesecake without eggs?
Yes, absolutely. Just increase the amount of ricotta cheese or cream cheese by about 60 grams, like I did for my saffron cardamom cheesecake.
How to store mango cheesecake?
You can store this cheesecake in an air-tight container in the refrigerator for upto 5 days. You can also freeze it for up to 1 month. Thaw in the refrigerator before serving.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this mango cheesecake as much as we do!
Baked Mango cheesecake is a delicious fusion of velvety smooth cheesecake and the tropical sweetness of ripe mangoes on a buttery, crumbly cookie base!
1.5cupCrushed Marie biscuitsYou can use Graham crackers or Digestive biscuits as well.
1/3cupMelted butter
Cheesecake filling
1/3cupCream
1tspSaffron strands
16ozRicotta cheese
3/4cupSugar
1/4cupAll purpose flour
2Eggs
1.5tspVanilla extract
1 1/4cupFresh mango pureeYou can use canned mango puree as well.
Instructions
Cheesecake Base
Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
Cheesecae filling
Stir in saffron into the cream. Let this sit for 5 -10 minutes.
Beat the ricotta cheese, saffron-infused cream, flour, pureed mango, and sugar in a large bowl with an electric mixer. When this mixture is smooth, add one egg at a time, mixing well until incorporated. Whisk in the vanilla extract.
Pour into the prepared crust. Carefully place in the oven and bake at 160C for about 45-55 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
Turn off the heat and slightly crack the door open and allow to cool for 30 minutes.
Let the cake cool on countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place on your serving plate.
Garnish with pistachio slivers and some saffron strands. Serve chilled. Enjoy!
Notes
Use room-temperature ingredients to get the best cheesecake texture and to make the filling easily.
Don’t overbeat the mango cheesecake filling.
Wrap the spring-bottom pan with foil just in case the pan leaks!
Bake the cheesecake at a lowtemperature for a long time. It's the key to a moist cake.
Don’t keep opening the oven door every few minutes to check for cracks. Even if the cake doesn’t turn out aesthetically perfect, you can always cover it up with fruit compote, a dusting of icing sugar, or a handful of chopped fresh fruits!
When the cake looks set but has a little jiggle and wobble in the center, switch the oven off and crank the door open, leaving the cake inside for 20-30 minutes. The remaining heat will gently and slowly bake the mango cheesecake at a steady pace, without cracking it.
Chill the cheesecake for at least 6 hours. I prefer to chill mine overnight. This helps the ricotta cheesecake set well and ensures the best creamy texture and flavor.
Hi Natasha, I am going to try this recipe. It looks fantastic! I am hoping you will clarify what type of cream you use. I am assuming dairy cream. Is 10% milk fat okay, or should I use 35% for best results?
Hello Cynthia, I used dairy cream with 25% milk fat. Thats what a I mostly use in my recipes. You can use cream with higher fat content as well, the cheesecake will be even more creamy!I've never used 10% fat cream, we don't get it here. I hope this helps. Happy baking! Please do let me know how this worked out for you! xoxo
Cyndi Earle says
Hi Natasha, I am going to try this recipe. It looks fantastic! I am hoping you will clarify what type of cream you use. I am assuming dairy cream. Is 10% milk fat okay, or should I use 35% for best results?
Natasha Minocha says
Hello Cynthia, I used dairy cream with 25% milk fat. Thats what a I mostly use in my recipes. You can use cream with higher fat content as well, the cheesecake will be even more creamy!I've never used 10% fat cream, we don't get it here. I hope this helps. Happy baking! Please do let me know how this worked out for you! xoxo