Mango Cheesecake

Mango Cheesecake on a white cake stand

A luscious layer of mango nectar, crowned with sliced fruit and swirls of whipped cream, elevates creamy cheesecake.

Mango Cheesecake
  • 1½ cups gingersnap cookie crumbs (about 28 cookies)
  • 2 tablespoons firmly packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 2 fresh mangoes, peeled and chopped
  • 3 (8-ounce) packages cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lime zest
  • 2 cups mango nectar, chilled and divided
  • 2½ teaspoons plain gelatin (1 packet)
Whipped cream topping:
  • 4 ounces cream cheese, softened
  • ⅓ cup confectioners’ sugar
  • 1 cup heavy whipping cream
  • Garnish: fresh peeled mango slices
  1. Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper. Line sides of pan with parchment, extending it 2 inches over the top edge of pan to make a collar. Spray parchment with cooking spray. Set aside.
  2. For crust: In a medium bowl, combine crumbs, brown sugar, and melted butter until crumbs are moist. Press mixture evenly into bottom of prepared pan and chill at least 10 minutes.
  3. For filling: Place mango in the work bowl of a food processor; process until smooth. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy. Gradually add flour and granulated sugar, beating until smooth. Add eggs, one at a time, beating just until combined after each addition. Beat in vanilla and lime zest. Stir in 1 cup mango purée, reserve any remaining for another use. Pour mixture into prepared pan.
  4. Bake until center jiggles slightly when gently shaken and an instant-read thermometer inserted in center registers 150° to 155°, about 1 hour. Let cool in pan completely on a wire rack. Make sure there are no cracks. If cracks form, smooth them out using a little bit of hot water on a small offset spatula.
  5. For topping: In a small saucepan, combine ½ cup mango nectar and gelatin. Let stand 5 minutes. Cook mixture over medium-low heat until melted. Remove from heat and pour into a medium bowl. Stir in remaining 1½ cups mango nectar. Chill, stirring occasionally, until gelatin mixture thickens to consistency of unbeaten egg whites. Gently pour over cheesecake. Pop any bubbles with a wooden pick. Chill overnight.
  6. For whipped cream topping: Remove cheesecake from pan and gently remove parchment without tearing the topping. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy. Beat in confectioners’ sugar until smooth. Switch to the whisk attachment. Add cream and beat until stiff peaks form. Using a large piping bag fitted with a Wilton 1M tip (open star), pipe whipped cream around edges of cheesecake. Garnish with mango, if desired. Chill until ready to serve.

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