Mango cheesecake is a delicious fusion of velvety smooth cheesecake and the tropical sweetness of ripe mangoes on top of a buttery, crumbly cookie base. It’s a slice of paradise with an easy and simple recipe!
For Father’s Day, I wanted to make something that truly celebrates the dad of the house. He has a mega sweet tooth and loves mangoes, so I made a baked ricotta mango cheesecake. It’s a creamy and decadent cheesecake with a lush, juicy, ripe mango filling.
Jump to:
WHY TRY BAKED MANGO CHEESECAKE?
- This creamy, flavorful cheesecake is super simple to make. The filling comes together in one-bowl!
- When you dig into that very first bite, the decadent, soft, sumptuous, and velvety smooth mango cheesecake will win your heart.
INGREDIENTS
Biscuits: Graham crackers are the best. If you don’t have them, use Marie biscuits or digestive cookies.
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: Feel free to increase or decrease the amount depending on how sweet your mangoes are.
Cream cheese: If you don’t have ricotta cheese and are feeling too lazy to make some, use cream cheese instead for this mango cheesecake with ricotta, like I did for my chocolate hazelnut cheesecake.
HOW TO MAKE BAKED MANGO CHEESECAKE?
A lot of people find making cheesecake intimidating, but with a couple of tips, I’ve seen them ace it!
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 savor!
TOP TIP
Cheesecakes tend to overheat and then crack. The only safe way to avoid this is to turn down the heat!
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. The remaining heat will gently and slowly bake the mango cheesecake at a steady pace, without cracking it.
MANGO RICOTTA CHEESECAKE RECIPE 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!
- Chill overnight. This is important. You cannot hurry up a mango cheesecake, no matter how much your mouth waters.
VARIATIONS
I highly recommend adding cardamom to this easy-baked mango cheesecake recipe. The spice adds depth and aroma, making the mango taste more like mango and the saffron taste more like saffron.
FAQs
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!
Yes, absolutely. Just increase the amount of cream cheese or ricotta you use by 2 eggs worth, like I did for my saffron cardamom cheesecake.
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!
RELATED RECIPES
📖 Recipe
Baked Mango Cheesecake
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!
Nutrition
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
Lisa says
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 ?
Natasha Minocha says
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
Lisa says
Thanks Natasha. The cake turned out delicious. My family absolutely loved it.
Natasha Minocha says
I'm so happy to hear that! Thank you very much for taking the time out to comment here. 🙏🏻❤️
LLisitsky says
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
Natasha Minocha says
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
Chaithali Prasad says
Looks delicious! You seem to have missed Mango puree in the final recipe. Or may be I need to get my eyes tested ????
Natasha Minocha says
Thank you for the heads up! Fixed it! 🙂
Ramya says
This came out amazing, made it for my mom's birthday! Thank you for sharing!
Natasha Minocha says
How lovely! Happy birthday to your mom! You're so sweet to make a special treat for her. xx
maguluri vijitha says
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
Natasha Minocha says
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. 🙂
Komal says
What can I use to replace eggs ?
Natasha Minocha says
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. 🙂
Aparna says
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 🙂
Natasha Minocha says
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. 🙂