Mango Cheesecake
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A smooth and creamy mango cheesecake that is beginner-friendly and requires only a blender. This no-fail recipe results in a melt-in-your-mouth texture that is both refreshing and indulgent.
- Time
- 9 hours 20 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 170°C (350 °F) / 338°F (170 °C).
Add all ingredients (mango, room temperature cream cheese, yoghurt, eggs, cream, sugar, cornstarch, and lemon juice) to a blender or mixer.
Blend the mixture until it is completely smooth.
Line a loaf pan (approximately 20.5 x 10cm) with parchment paper and pour the batter into the pan.
Prepare a water bath by placing the loaf pan inside a larger baking dish and filling the outer dish with hot water (ideally around 60°C (140 °F)).
Lower the oven temperature to 160°C (325 °F) / 320°F (160 °C) and bake the cheesecake in the water bath for 70 minutes.
Remove from the oven and let it cool completely.
Cover the pan and chill in the fridge; for the best results, chill overnight before serving.
Notes
For the smoothest, creamiest texture, use hot water for the water bath (about 60°C). You can achieve this by mixing 1L of boiling water with 1L of tap water. Cold water works too, but the texture won’t be as silky.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 247
- Protein
- 4 g
- Carbs
- 16 g
- Fat
- 19 g
- Fiber
- 0 g
Where the calories come from
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