Mango Cheesecake

By Nigella Lawson

Mango Cheesecake
Craig Lee for The New York Times
Total Time
2 hours plus chilling
Rating
4(463)
Comments
Read comments

Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.

Featured in: AT MY TABLE; Sunshine in the Kitchen And Summer on the Tongue

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 to 10 servings

    For the Cheesecake Base

    • 8ounces (about 15 2½-by-5-inch) graham crackers
    • 3tablespoons dark brown sugar
    • 1stick butter, softened and cut into pieces

    For the Filling

    • 4small mangoes (to make approximately 2 cups purée)
    • 1½pounds cream cheese
    • 1cup superfine sugar
    • 6large eggs
    • Juice of half a lime
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

606 calories; 38 grams fat; 21 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 44 grams sugars; 10 grams protein; 377 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.

  2. Step 2

    Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.

  3. Step 3

    Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.

  4. Step 4

    Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
463 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Roni Jordan

I halved the recipe for a 6" cheesecake and used ginger snaps for the crust, which I much prefer over graham crackers. Used Trader Joe's frozen mango chunks. For this smaller cake, I baked for just 70 minutes. Very light and fluffy, so easy to do all prep in food processor. Would advise buttering the side of springform pan, though, as a bit of my filling did stick and left the sides looking not quite company-worthy.

Anython

This was delicious, though an 1:45 at 325º did leave the top a little browned and not the lovely yellow depicted in the photo

Rose

As another reviewer suggested I used ginger snaps for the crust which was a nice flavour combination. Like several others noted, one stick of butter (i.e. 1/2 cup) did seem like too much as grease was oozing out of the springform pan. I left out one egg. The water bath worked well. I used a lower oven rack and after 1h 45 min it came out beautifully, much like the picture except with a more vibrant mango colour. No brown on top. I paired it with a dark sweet cherry sauce and it was delicious!

Perfect cheesecake!

I made this for a family member’s birthday this weekend, and I think it turned out better than any cheesecake I’ve ever made, certainly as far as execution goes. It’s very simple, flavor wise and in preparation, but just a perfect cheesecake. I did have a moment of panic when I realized I had left out an egg, but it had no impact on the results. I will 100% make this again, maybe experimenting with different fruits.

AlGo

excellent!! I just replaced a half of the cream cheese by mascarpone and graham by palets bretons

Carol

When I tried to bake (twice) a fresh Manila mango pie (in Mexico), the mango turned white and lost all of its flavor. Therefore, I am surprised that you are able to bake a mango cheesecake. Any ideas on this discrepancy?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.