Mango Cheesecake

This is an easy-to-bake, classic Mango Cheesecake recipe using fresh, golden-ripe Ataulfo mangoes, cream cheese, and eggs on a bed of Graham cracker crust. Filipinos love cheesecake and mangoes are the country's national fruit, so why not combine these luscious ingredients and make a scrumptious mango cheesecake. This is the perfect chilled dessert for a warm summer day, for the family weekend or any day one craves cheesecake flavored with tropical mangoes. This is a recipe by Elizabeth Ann Quirino for the Quirino Kitchen.

Prep Time15

Cook Time1

Course: Dessert, Main Course, Merienda, Snack

Cuisine: American, Asian, Filipino

Servings: people

Calories: 395kcal

Author: Elizabeth Ann Quirino

Equipment

Pie Plate - about 8-inches diameter
Electric cake mixer
Food processor or blender
chopping board
fruit knife

Ingredients

For the pie crust:

1 1/3 cups Graham crackers crumbs
3/4 cup granulated sugar
6 Tablespoons melted butter, unsalted

For the mango cheesecake filling:

1 pack (8 ounces) cream cheese, softened at room temperature
3 whole eggs
1/2 cup sour cream
1/2 cup fresh mango puree from a fully ripened Ataulfo variety; or use canned mango juice.
1/2 cup granulated sugar

For the topping:

1 whole fully ripe Ataulfo mango, pitted, sliced in strips

For the mango syrup (optional)

1/2 cup mango juice, fresh puree or canned like Gina
1/2 cup granulated sugar

Instructions

To prepare the pie crust:

In a large mixing bowl, combine the Graham cracker crumbs, sugar and butter.
Using a fork, press the crumbs firmly at the bottom of the pie plate.
Refrigerate for 20 minutes.
Preheat the oven at 350 F degrees.
Bake the crust for 15 minutes. When done, take out of the oven and set aside to cool while the filling is prepared.

To prepare the mango filling:

Using a cake mixer, at medium speed, combine and mix together the cream cheese, eggs, sour cream, sugar and mango puree.
Mix for about 5 to 6 minutes till smooth.
Pour the filling into the prepared Graham cracker crumb crust.
Preheat the oven at 325 F.
Bake the mango cheesecake for 40 to 45 minutes.
Test for doneness by using a toothpick to test the middle of the cheesecake. If toothpick comes out clean, the cheesecake is done.
Remove the cheesecake from the oven. Cool on counter for about 40 minutes till it is no longer hot to the touch.
Arrange the mango slices on top of the baked cheesecake for a decorative look.
Refrigerate the cheesecake, covered with plastic wrap and foil, for 6 hours or up to overnight to firm up.
Serve the cheesecake chilled.
If desired, boil the mango syrup and pour on top of the fruit slices and cheesecake just before serving.

To make the mango syrup:

In a small saucepan, combine and boil together the half cup sugar and mango puree till it becomes thick, about 5 minutes.
Remove from heat and cool on counter.
When ready to serve the cheesecake, pour the syrup on top of the mango sliced topping. Slice the cheesecake and serve.

To store cheesecake:

In the refrigerator: Cover with plastic wrap and foil and keep in the refrigerator . This is good in the fridge for up to 7 days.
In the freezer: You can bake this cheesecake ahead or store leftovers, wrapped in plastic wrap and foil in the freezer. This can keep for up to 1 month.

Cook's comments:

If you desire a variety of fruits, you can add sliced berries on top - like strawberries, blueberries and raspberries next to the mango slices.

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