Cake

Mango Cheesecake Recipe

Name: Mango Cheesecake Recipe
Cook time: 55 min
Total time: 55 min
Ingredients: 500 g quark (or cream cheese) (about 2 cups quark / 2 ¼ cups cream cheese); 130 g sugar (⅔ cup); 1 tsp vanilla extract; 3 medium eggs; 150 g mango flesh (½ cup + 2 tbsp); 80 ml heavy cream (⅓ cup); 1½ tbsp cornstarch; 1 fresh mango, for topping

A creamy, fruity cheesecake with no crust – moist, light, and perfect when you want something quick yet impressive. Topped with fresh mango slices...

وقت الخبز 55 minutes

المكونات

500 g quark (or cream cheese) (about 2 cups quark / 2 ¼ cups cream cheese)
130 g sugar (⅔ cup)
1 tsp vanilla extract
3 medium eggs
150 g mango flesh (½ cup + 2 tbsp)
80 ml heavy cream (⅓ cup)
1½ tbsp cornstarch
1 fresh mango, for topping

طريقة التحضير

1
Peel the mango for the filling, remove the flesh from the pit, dice, and puree until smooth. For an extra silky texture, press through a fine sieve.
2
Line the entire springform pan (bottom and sides) with parchment paper to prevent any leakage and make unmolding easier.
3
In a mixing bowl, beat the quark (or cream cheese), sugar, and vanilla extract until smooth, but do not overmix to avoid incorporating too much air.
4
Add the eggs one at a time, mixing gently after each addition.
5
In a small bowl, stir the cornstarch into the cream until no lumps remain.
6
Add the mango puree and the cream–cornstarch mixture to the batter, mixing briefly until just combined.
7
Preheat the oven to 320°F (160°C).
8
Pour the mixture into the prepared pan and smooth the surface. Bake on the middle rack for 55–65 minutes, until the center is just slightly wobbly.
9
Turn off the oven, crack the door open, and let the cheesecake rest for 15 minutes.
10
Let it cool completely, then refrigerate for at least 4 hours (preferably overnight) before topping.
11
For the topping, peel the fresh mango, slice thin strips, and arrange them slightly overlapping on top of the chilled cheesecake. Serve well-chilled for the most refreshing, fruity flavor.

Video

Mango Cheesecake Questions

Can I use frozen mango instead of a fresh one for the filling?

Yes, thaw it fully first and drain off any liquid that collects, since extra water thins the batter and can keep the cheesecake from setting. Puree the 150 g of thawed flesh as you would fresh mango and press it through a fine sieve for the same silky texture. Use a fresh mango for the topping, though - frozen pieces go limp and watery once thawed.

Quark or cream cheese - which one should I pick, and does anything change?

Both work with the same 500 g weight, but quark is leaner and gives a lighter, slightly tangier cake, while cream cheese bakes up richer and denser. If you use quark, let it drain briefly if it looks very wet, and stir cream cheese smooth before adding the sugar so no lumps survive the gentle mixing. Neither choice changes the sugar, eggs, or baking time.

My cheesecake cracked on top - what went wrong?

Cracks almost always come from too much air or too fast a temperature change. The recipe deliberately says not to overmix the quark and to add the eggs one at a time, because whipped-in air expands in the oven and then collapses. The 15-minute rest with the oven off and the door cracked is the other half of the fix - pulling the cake straight out into a cool kitchen shocks the surface into splitting.

How far ahead can I make it, and how do I store it?

Bake it a day ahead: after the 15-minute oven rest, let it cool to room temperature and chill it for several hours or overnight, which lets the cornstarch-set filling firm up and slice cleanly. Keep it covered in the fridge and it stays good for about three days. Add the fresh mango topping just before serving so the slices stay glossy and don't weep juice onto the surface.

How do I know it's actually done at the end of the baking time?

Go by the wobble, not the clock: the edges should look set while the center still jiggles slightly as one piece when you nudge the pan. A center that ripples like liquid needs more time, and one that's completely firm is already overbaked and will be dry. Because 55-65 minutes is a range, start checking at 55 minutes - pan material and oven quirks shift it either way.

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