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slice of baked mango cheesecake served with drizzled cream
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5 from 1 vote

Baked Mango Cheesecake

A triple layer baked mango cheesecake.
Prep Time35 mins
Cook Time1 hr 20 mins
Setting time2 hrs
Total Time3 hrs 55 mins
Course: Dessert
Cuisine: Australian
Keyword: baked mango cheesecake
Servings: 12 slices
Calories: 354kcal

Equipment

  • 22cm round springform cake tin

Ingredients

  • 190 grams Scotch Finger biscuits (or another sweet packet biscuit) (1 1/2 cups)
  • 100 grams butter, melted
  • 400 grams cream cheese (Philadelphia brand or similar)
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 3 fresh mangoes (approx 300 grams fresh mango flesh or equivalent frozen mango flesh)
  • 1 packet mango jelly (85 grams jelly crystals)

Instructions

Base

  • Prepare a 22cm springform round tin by greasing and lining with baking paper.
  • Blend biscuits to a fine crumbly texture. Add melted butter and stir to combine.
    making biscuit base for mango cheesecake
  • Press the mixture into the lined cake tin to create an even base.
  • Chill in the fridge while you're preparing the cheesecake filling.

Cheesecake Filling

  • Pre-heat oven to moderately slow (150 degrees celsius, fan-forced). Place a small baking dish filled with about an inch of water onto the bottom rack of the oven.
  • Chop the flesh from two of the mangoes. You should have about 200 grams. Blend to a puree and set aside.
  • Beat cream cheese and sugar on a medium speed until smooth. Don't overbeat.
  • Add eggs, sour cream and mango puree. Beat again until just combined.
  • Pour mixture into prepared cake tin and bake for 80 minutes.
  • Once baked, remove from oven and allow to cool completely.

Mango Jelly Topping

  • Make mango jelly according to packet instructions but less 50ml of water. If using Aeroplane jelly, add only 200 ml of hot water (rather than 250ml as instructed on packet) and 200ml of cold water (as per packet instructions). Place into fridge for one and a half hours to achieve a half set.
  • Once cheesecake has cooled and jelly is half set, slice remaining mango cheeks in long strips.
  • Place cake tin in a larger baking dish (in case any of the jelly leaks).
  • Arrange mango slices on the cheesecake and then carefully pour jelly over the top. Place in fridge for at least two hours to set completely.
    mango cheesecake in tin with jelly
  • Once jelly is set, carefully remove the cheesecake from the tin.
  • Serve with pouring cream.

Nutrition

Calories: 354kcal | Carbohydrates: 29g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 274mg | Potassium: 177mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1349IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 1mg