It’s finally getting warm out here in Philadelphia. It’s been a brutal winter, and we just about had enough—at least I have. Now that we’re in spring, we’re getting better mangoes in the supermarket, which is one of the best parts about the spring and summer to me.

A love for mangoes has been engrained in my blood—we ate it religiously growing up. Forget your typical banana or apple in the house; we were always stocked up with mangoes no matter what time of the year it was. (We’re Asians; what do you expect!) That tradition carried on into my adulthood, and now, we always have mangoes here at the apartment!

The other day, I made a mango cheesecake, and it was glorious! The cheesecake base is the same as my lemon cheesecake recipe… minus the lemon. Mangoes are naturally really sweet, so it added an extra level of yasness to the cheesecake, but I also added some citrus and thyme for some earthiness.


Prep Time: 25 minutes Cook Time: 2 hours Serves: 8


What You’ll Need

For the crust

  • 2 cups graham cracker crumbs
  • 5 tbsp. unsalted butter, melted + extra for buttering pan
  • 1/4 cup granulated sugar

For the cheesecake

  • 32 oz. Philadelphia Cream Cheese, room temperature
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 8 oz. sour cream
  • 1 heap tsp. vanilla paste

For the mango topping

  • 1 large mango, about 1 1/2 cups, cubed
  • 1/4 cup granulated sugar
  • 2 tbsp honey
  • 1 tbsp orange zest
  • 2 sprigs thyme
  • 1 cup + 2 tbsp water
  • 1 tbsp cornstarch

How You’ll Do It

For the crust

  1. Preheat the oven to 350° F.
  2. In a medium bowl, mix the graham cracker crumbs, butter and sugar, and stir until everything is evenly combined.
  3. Take a 9-inch springform pan or pie dish and butter generously.
  4. Pour all the crust mixture into the pan, and use the back of a large metal spoon to form an even crust. You should bring the crust halfway up the pan.
  5. Place the crust in the oven, and bake for 10 min.
  6. Let it cool while you make the cheesecake base.

For the cheesecake

  1. While the crust is cooling, make sure to leave the oven on.
  2. In a stand mixer with the whisk attachment (you can also use a hand mixer or a handy dandy whisk), put in the room-temperature cream cheese and beat on medium speed for 3 minutes.
  3. Scrap the sides of the bowl, and then add in the granulated sugar. Beat on medium speed until everything has been evenly incorporated and the mixture is fluffy. You may need to scrap down the sides to make sure everything is smooth.
  4. Add in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  5. Add the remaining ingredients to the bowl: sour cream and vanilla paste, and beat on medium until you have a nice smooth cheesecake batter.
  6. Pour the cheesecake batter into the cooled springform pan, making sure the top is nice and even. Use a metal spoon or rubber spatula to give it a nice swirl.
  7. In a baking sheet (make sure it has raised sides), add about 1/2 inch of water. Place an aluminum sheet on top of the water and place the springform pan on top. The water should not be leaking over the sides. (The aluminum is to ensure no water gets into the springform pan.)
  8. Place the cheesecake in the oven and bake for 45 to 50 minutes, or until the top of the cheesecake is golden and bounces back at the touch.
  9. This is an important step! Once the cheesecake is finished cooking, you want to turn the oven off and crack the oven door—about 1 to 3 inches open—and let the cheesecake cool in the oven for at least an hour. This ensures a crackless cheesecake.

For the mango topping

  1. While the cheesecake is cooling in the oven, heat a small saucepan on medium heat. Then add the mango, sugar, honey, orange zest, thyme and 1 cup of water.
  2. Let that mixture come to a boil. In a small bowl, mix the cornstarch and remaining 2 tbsp of water until you get a paste.
  3. Add the paste into the mango mixture and stir well. Lower the heat, and simmer the mango mixture for about 10 to 15 minutes until the mangoes are soft and the mixture has thickened.
  4. Remove the thyme, and put the mango mixture into another bowl and let cool completely.
  5. Once the cheesecake is fully cooled, transfer it out the oven onto your desired serving dish or cake stand. Release the springform pan, and remove it.
  6. Cover the cheesecake in saran wrap and refrigerate for at least 3 hours, preferably overnight. Do the same for the mango topping.
  7. Once you’re ready to serve, carefully and generously spread the mango topping all over the cheesecake in one even layer. Garnish with a spring of thyme, and you’re ready to serve.
Posted by:nhubbies

I really like eating and talking about food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s