Baked Mango Cheesecake -

Baked Ricotta Mango Cheesecake | Easy summer cheesecake

4.25 from 4 votes

Baked Mango Cheesecake

Baked Mango cheesecake is a delicious fusion of velvety smooth cheesecake and the tropical sweetness of ripe mangoes on a buttery, crumbly cookie base!

Prep Time20

Cook Time1 30

Chilling time9

Course: Dessert

Cuisine: American, Indian

Servings: Servings

Calories: 525kcal

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
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.

US Customary - Metric

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.

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