Baked Mango Cheesecake

This baked mango cheesecake is ultra-creamy, fruity, and topped with a glossy mango layer for a stunning tropical finish.

Ingredients

• 1 large ripe mango, peeled and chopped (about 300 g / 10 oz)
• 1 cup (250 g) Greek yogurt
• 1 cup (250 g) cream cheese, softened
• 5 large eggs
• 1 1/2 cups (150 g) graham cracker or digestive biscuit crumbs
• 5 tbsp (70 g) unsalted butter, melted
• 2 tbsp (25 g) sugar
• 1/2 cup (120 ml) mango puree, extra for topping

Instructions

1. Preheat the oven to 170°C / 340°F. Line the bottom and sides of an 8-inch springform pan with parchment paper.
2. Mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the pan to form the crust.
3. Blend the chopped mango until completely smooth. Add the Greek yogurt, cream cheese, and eggs, then blend again until thick, silky, and lump-free.
4. Pour the cheesecake batter over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
5. Bake for 40 minutes, or until the edges are set and the center still has a slight wobble.
6. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
7. Before serving, spread the extra mango puree over the top for a glossy finish. Garnish with fresh mango cubes or slices if desired, then slice and serve chilled.

Tip: For the smoothest texture, bring the cream cheese and eggs to room temperature before blending, and chill the cheesecake overnight for the cleanest slices.