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Home > Recipes > Cheesecakes

By Natasha Minocha | Updated on May 9, 2024 18 Comments

Baked Mango Cheesecake

57 shares
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This baked mango cheesecake is rich, creamy and infused with juicy fresh mangoes and velvety ricotta. Decadent yet light, this ricotta cheesecake is surprisingly easy to make!

Baked Ricotta Mango Cheesecake | Easy summer cheesecake

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!

If you love mangoes, you must try my easy mango cake, 3-ingredient mango mousse, and mango pancakes!

Jump to:
  • Why You'll Love This Recipe
  • Reader Love❤️
  • Recipe Ingredients
  • How To Make Baked Mango Cheesecake
  • Top Tips
  • Recipe FAQs
  • More Mango Recipes
  • 📖 Recipe

Why You'll Love This Recipe

✨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❤️

5 stars

This came out amazing, made it for my mom's birthday! Thank you for sharing!

5 stars

Thanks Natasha. The cake turned out delicious. My family absolutely loved it.

Baked Ricotta Mango Cheesecake | Easy summer cheesecake

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.

Ricotta cheese: I have used ricotta cheese in this recipe. If you don’t have ricotta cheese, use cream cheese instead, like I did for my chocolate hazelnut cheesecake and Bailey's cheesecake.

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.

Process of making Baked Ricotta Mango Cheesecake | Easy summer cheesecake

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.

Baked Ricotta Mango Cheesecake | Easy summer cheesecake

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 low temperature 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.
Baked Ricotta Mango Cheesecake | Easy summer cheesecake

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.

Baked Ricotta Mango Cheesecake | Easy summer cheesecake

More Mango Recipes

  • Mango bread on a white marble board with ingredients on the side.
    Mango Bread Recipe
  • Mango Float Recipe
    Mango Float Recipe
  • Mango Mousse
    The Best Mango Mousse Recipe! (3 Ingredients)
  • Mango Tres Leches Cake
    Mango Tres Leches Cake

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!

📖 Recipe

Baked Ricotta Mango Cheesecake | Easy summer cheesecake

Baked Mango Cheesecake

Natasha Minocha
Baked Mango cheesecake is a delicious fusion of velvety smooth cheesecake and the tropical sweetness of ripe mangoes on a buttery, crumbly cookie base!
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Chilling time 9 hours hrs
Course Dessert
Cuisine American, Indian
Servings 8 Servings
Calories 525 kcal

Equipment

  • 8" Loose bottom pan

Ingredients
 
 

Cheesecake base

  • 1.5 cup Crushed Marie biscuits You can use Graham crackers or Digestive biscuits as well.
  • 1/3 cup Melted butter

Cheesecake filling

  • 1/3 cup Cream
  • 1 tsp Saffron strands
  • 16 oz Ricotta cheese
  • 3/4 cup Sugar
  • 1/4 cup All purpose flour
  • 2 Eggs
  • 1.5 tsp Vanilla extract
  • 1 1/4 cup Fresh mango puree You 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 low temperature 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.

Nutrition

Serving: 1 ServingCalories: 525kcalCarbohydrates: 65gProtein: 12gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 102mgSodium: 361mgPotassium: 237mgFiber: 2gSugar: 36gVitamin A: 1138IUVitamin C: 15mgCalcium: 172mgIron: 2mg
Tried this recipe?Let us know how it was!

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57 shares

Reader Interactions

Comments

  1. Cyndi Earle says

    February 05, 2024 at 11:01 pm

    4 stars
    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?

    Reply
    • Natasha Minocha says

      February 06, 2024 at 10:42 am

      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

      Reply
  2. Lisa says

    May 26, 2023 at 1:04 am

    Hi Tasha I’m going to be trying this cake tomorrow. Can’t wait to see how it turns out. Have a question suppose I use a little extra ricotta like 600gms do I need to adjust the other ingredients as well? Or is it ok to use the extra 150gms ?

    Reply
    • Natasha Minocha says

      May 26, 2023 at 12:00 pm

      Hi Lisa, so excited for you to try this cake! So if you're increasing one ingredient by a third, ideally, I would increase all others by that much, just to be safe. Hope this helps. Thank you for following along! xx

      Reply
      • Lisa says

        May 29, 2023 at 5:46 pm

        5 stars
        Thanks Natasha. The cake turned out delicious. My family absolutely loved it.

        Reply
        • Natasha Minocha says

          June 01, 2023 at 11:58 am

          I'm so happy to hear that! Thank you very much for taking the time out to comment here. 🙏🏻❤️

          Reply
    • LLisitsky says

      October 24, 2024 at 5:53 am

      Hi Tasha, sadly I am very allergic to mangoes. Do you think this recipe may work with a peach puree? I love the colour and it looks so delicious. Thanks

      Reply
      • Natasha Minocha says

        October 24, 2024 at 7:27 pm

        Oh I'm sorry to hear that. I think it will. I do have a peach cheesecake on the blog too. Do check it out, maybe that will work for you. xx

        Reply
  3. Chaithali Prasad says

    July 06, 2020 at 1:22 pm

    Looks delicious! You seem to have missed Mango puree in the final recipe. Or may be I need to get my eyes tested ????

    Reply
    • Natasha Minocha says

      July 06, 2020 at 2:53 pm

      Thank you for the heads up! Fixed it! 🙂

      Reply
      • Ramya says

        June 17, 2021 at 8:19 pm

        5 stars
        This came out amazing, made it for my mom's birthday! Thank you for sharing!

        Reply
        • Natasha Minocha says

          June 18, 2021 at 1:15 pm

          How lovely! Happy birthday to your mom! You're so sweet to make a special treat for her. xx

          Reply
  4. maguluri vijitha says

    June 24, 2020 at 8:11 am

    3 stars
    Hi

    I have tried this cake today ...
    I can feel the egg taste ... Should we add vanilla essence ?? ...
    Its not mentioned in the recipe

    Shou

    Reply
    • Natasha Minocha says

      June 24, 2020 at 1:16 pm

      Hi Maguluri, thank you for trying out this recipe. I didn't add any extract and didn't get the eggy taste.
      But you can certainly add the vanilla extract. I have edited the recipe to include it. Thank you for the heads up. 🙂

      Reply
  5. Komal says

    June 20, 2020 at 7:47 pm

    What can I use to replace eggs ?

    Reply
    • Natasha Minocha says

      June 22, 2020 at 11:17 am

      Hi Komal, I haven't yet baked an eggless cheesecake so I really can't say. I think you could try adding 2 tablespoons of cornflour to the mixture. Please do let me know how it turns out for you. I do plan to make an eggless one. Will definitely do a post soon. 🙂

      Reply
  6. Aparna says

    June 20, 2020 at 6:15 pm

    Oh this looks gorgeous and I cannot wait to try it, but is there any way to replace the eggs in the recipe? I unfortunately have a rather aggressive Egg allergy which makes baked cheesecakes a very hard thing to make for me! I’d take any advice I can get though 🙂

    Reply
    • Natasha Minocha says

      June 22, 2020 at 11:18 am

      Thank you, Aparna! Really appreciate your stopping by.
      I haven't yet baked an eggless cheesecake so I really can't say. I think you could try adding 2 tablespoons of cornflour to the mixture. Please do let me know how it turns out for you. I do plan to make an eggless one. Will definitely do a post soon. 🙂

      Reply
4.25 from 4 votes

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