Mango cheesecake

Another delicious mango cheesecake on my blog! After the popular version made with sweetened condensed milk (which many of you loved), I decided to create a recipe without it. We don’t always have condensed milk at home, and this version uses only classic cheesecake ingredients. The flavour and aroma of mango really shine through here – the result is creamy, refreshing and light. I highly recommend using canned mango pulp (purée); fresh mangoes available in our climate often lack the sweetness and ripeness needed to make this cheesecake truly special.

Ingredients for the base:

• 160 g digestive biscuits
• 50 g butter, melted

Place the biscuits and melted butter in a food processor and blend until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy bag using a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base and level it out. Bake at 180°C for about 8 minutes, until lightly golden. Remove and leave to cool while preparing the filling.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath*.

Ingredients for the cheesecake filling:

• 400 g mango purée (from a tin)
• 800 g full-fat or semi-fat curd cheese (or cream cheese such as Philadelphia)
• 180 g caster sugar
• 6 large eggs
• 20 ml freshly squeezed lemon juice
• 2 tablespoons plain flour
• 1 tablespoon potato starch (or cornflour)

All ingredients should be at room temperature.

In a mixing bowl, blend the mango purée with the cheese until smooth. Add the remaining ingredients and mix until just combined. Do not overmix, as incorporating too much air will cause the cheesecake to rise and then sink – we want a smooth, level surface. Pour the mixture over the prepared base.

Bake in a water bath* at 160°C for about 1 hour 20 minutes, or slightly longer if needed. The cheesecake should be set and slightly springy to the touch, especially in the centre. Remove from the oven and cool. Run a knife around the edge, release from the tin, and chill in the fridge for about 12 hours.

Ingredients for the cream topping:

• 125 g mascarpone, chilled
• 100 ml double cream, chilled
• 30 g mango purée
• pomegranate seeds, for decoration

Whip the mascarpone and double cream together until thick and smooth.

Remove the cheesecake from the fridge (if moisture forms on the surface, gently dab it with kitchen paper). Transfer the cream to a piping bag and pipe onto the cheesecake. Drizzle with mango purée and sprinkle with pomegranate seeds.

Water bath method: Place the cheesecake tin inside a larger baking dish and pour in boiling water until it reaches halfway up the sides. The steam creates a humid environment, ensuring even baking, preventing cracks, and giving the cheesecake its perfectly creamy texture.

Enjoy!