Description
Our mango cheesecake recipe Marbled Mango Gold is a fancy-looking yet simple dessert, perfect for easy dinner ideas and family-friendly home cooking. It offers a vibrant color and creamy texture, making it a showstopping treat.
Ingredients
Scale
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar (or use 0.75 cup for a less sweet option)
- 3 large eggs
- 1 tsp vanilla extract
- 2 ripe fresh mangoes, peeled and diced (about 1.5 cups or 250g) (or 1.5 cups high-quality frozen mango chunks, thawed)
- 1 Tbsp fresh lime juice
- 1.5 cups graham cracker crumbs (use gluten-free graham crackers for a gluten-free mango cheesecake recipe Marbled Mango Gold)
- 0.5 cup unsalted butter, melted (or vegan butter for a dairy-free crust)
- 2 Tbsp granulated sugar
Instructions
- Prep Your Pan: Lightly grease a 9-inch springform pan. Preheat oven to 325°F (160°C). Prepare a water bath if desired for a crack-free cheesecake; this method ensures a creamy texture.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared 9-inch pan. Bake for 8-10 minutes, until lightly golden and fragrant. Let cool completely. (The author often uses a food processor to get perfectly fine crumbs quickly.)
- Whip the Filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined (do not overmix, as this can lead to cracks). Stir in the vanilla extract until just incorporated.
- Prepare Mango Puree: Blend peeled and diced mangoes with a squeeze of lime juice until perfectly smooth. This bright, golden puree is key for your mango cheesecake recipe Marbled Mango Gold.
- Assemble and Swirl: Pour about two-thirds of the cream cheese filling over the cooled crust. Spoon generous dollops of the mango puree over the filling. Pour the remaining cream cheese filling over the mango. Using a knife or skewer, gently swirl the mango through the batter to create a beautiful marbled effect, making each slice a work of art. (If your mango puree looks too thin, gently simmer it for a few minutes to thicken before chilling.)
- Bake to Perfection: Carefully place the springform pan (in its water bath, if using) into the preheated oven. Bake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle. The surface will look mostly firm with a subtle wobble in the middle.
- Chill Out: Turn off the oven, crack the door, and let the cheesecake cool gradually in the oven for an hour. This slow cooling helps prevent cracks. Once cooled completely, chill the mango cheesecake recipe Marbled Mango Gold in the refrigerator for at least 4 hours, or ideally overnight, before slicing and serving. This extended chill time is essential for optimal setting and flavor development, making it perfect for meal prep recipes.
Notes
Use full-fat cream cheese for the richest texture. For dietary swaps, use gluten-free graham crackers, or vegan butter and cream cheese alternative. Reduce sugar for less sweetness. If mango puree is too thin, simmer to thicken. A water bath and gradual cooling prevent cracks. Chill for at least 4 hours, ideally overnight, for best setting and flavor.
- Prep Time: 25 minutes
- Cook Time: 64 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 400 calories
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg
Keywords: mango cheesecake, easy dessert, family-friendly, showstopping, creamy, fruit, marbled, baking, springform, sweet