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    Home > Recipes > Cakes

    June 20, 2020

    Baked Ricotta Mango Cheesecake

    Jump to Recipe Print Recipe

    If you want a baked ricotta mango cheesecake to count from the very first bite, then it has to have a buttery, crumbly cookie base, and an oh, so lush, luscious filling of juicy, ripe mangoes flavored with saffron!

    When I still ran my bakery business, I baked a lot of cheesecakes because I loved their beautiful texture and flavors that truly shined through. I tried everything from a raw, vegan cherry lemon cheesecake to a no-bake strawberry cheesecake bites.

    For Father’s Day, I wanted to make something that truly celebrates the dad of the house, who has a mega sweet tooth and dotes mangoes. So, I made a baked ricotta mango cheesecake - a creamy and decadent cheesecake to blow all his other points of comparison out of the water.

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    How to Make Baked Ricotta Mango Cheesecake?

    A lot of people find cheesecakes intimidating, but with a couple of tips, they aren’t hard to crack. First, I make the base by mixing crushed Marie biscuits and melted butter.

    For all my US readers, I advise using graham crackers. For everyone else, if you don’t have Marie biscuits, digestive cookies work as well

    I pat this biscuit mixture on the bottom of an 8-inch loose bottom pan evenly and slide it in the oven, just for a few minutes. While the crust bakes, I quickly work on the mango cheesecake filling.

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    Making the ricotta mango cheesecake filling

    On the heels of my love letter to the ultimate mango combination – mango shrikhand made using saffron, I’d be remiss not to include the spice in this baked ricotta mango cheesecake. 

    So, I added a few strands of saffron in the cream. Once the cream is infused with the sunshine spice, I mix it with ricotta cheese, flour, sugar, fresh mango puree, and eggs. 

    I whisk the ingredients until they are thick, creamy, and lump-free. By now, the base is done (takes about 5-10 minutes), so I pour the filling on it and then bake again.

    Process of making Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    Quick Notes:

    For the mango puree, use the ripest mangoes you have at home. I had Safeda at hand, which gave the cheesecake a gorgeous orangey color, and the saffron just enhanced the hue. If you feel your mango cheese filling is too pale, add in artificial food coloring. 

    I worked with less ricotta than I would have preferred because I ordered it instead of making it at home and they delivered the wrong amount. You can use this recipe to make your own ricotta cheese to get the perfect ratio.

    Cheesecakes tend to overheat and then crack. The only safe way to avoid this is to turn down the dang 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, but leave the cake inside. 

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    The remaining heat will gently and slowly bake the mango cheesecake at a steady pace, without the fear of it cracking right down the middle in less time than it takes to blink.

    Also, don’t keep opening the door of the oven every few minutes to check for cracks. Even if the cake doesn’t turn out aesthetically perfect, who cares? You can always cover it up with fruit compote, a dusting of icing sugar or a handful of chopped fresh fruits!

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    Variations of cheesecake:

    If you don’t have ricotta cheese and are feeling too lazy to make some, use cream cheese instead like I did for my Chocolate Hazelnut Cheesecake.

    I didn’t add cardamom, but I highly recommend it. The idea with cardamom is to add depth and aromatic complexity to the inherent flavors you want to emphasize so that the mango tastes more like mango, and the saffron tastes more like saffron.

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    Serving the Baked Ricotta Mango Cheesecake

    Once the baked ricotta mango cheesecake is done, let it cool at room temperature for some time. It’ll help settle it more evenly. Then shift it to the refrigerator.

    I usually make cheesecakes a day before so they can chill overnight. This is important because you cannot hurry up a cheesecake no matter how much your mouth waters. So, please don’t rush the process. 

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    Believe me that when you dig into the very first bite, the decadent and plush mango cheesecake will set itself apart from the rest. The texture is so soft, sumptuous and velvety smooth.

    With this baked ricotta mango cheesecake, I aimed for creamier, more flavorful, and nuanced delicacy, very unlike the cloying cheesecakes you get in the market. 

    And if the appreciative noises the father of the house made are any indication, I prevailed (he just couldn't wait for Sunday to enjoy the cake). It gives me the impetus to try it eggless someday!

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Baked Ricotta Mango Cheesecake | Easy summer cheesecake
    Print Recipe
    4 from 2 votes

    Baked Ricotta Mango Cheesecake

    If you want a baked ricotta mango cheesecake to count from the very first bite, then it has to have a buttery, crumbly cookie base, and an oh, so lush, luscious filling of juicy, ripe mangoes flavored with saffron!8
    Prep Time20 mins
    Cook Time1 hr 30 mins
    Chilling time9 hrs
    Course: Dessert
    Keyword: mango, mango cheesecake, ricotta cheesecake
    Servings: 8 slices
    Calories:
    Author: Natasha Minocha

    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
    • 450 gms 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!
    Baked Ricotta Mango Cheesecake | Easy summer cheesecake
    « Mango Coconut Popsicles
    Pistachio Matcha Popsicles »

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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

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