Baked Mango Meringue Cheesecake

Indulge in this heavenly Baked Mango Meringue Cheesecake, a delightful dessert that melts in your mouth. With its crunchy base, creamy texture and rich flavor, it’s the perfect treat for any occasion.

Make this mouth-watering baked mango Meringue cheesecake for dessert. Its delicious crunchy base perfectly matches the creamy mango filling and silky toasted meringue topping. This cheesecake is truly unbeatable! It’s guaranteed to be a hit at any gathering. Prepare yourself for a dessert experience that will leave you longing for more.

If you like this cheesecake, you will enjoy my Baked Baklava Cheesecake, No-Bake Peach Cheesecake Bars, Easy Chocolate Chip Cookie Cheesecake Bars, Baked Baklava Cheesecake and Easy No-Bake Toblerone Cheesecake.

Why You Should Try This Recipe

• This cheesecake is a stunning dessert centerpiece perfect for mango lovers.
• The mango cheesecake has a tropical rich, creamy, absolutely divine texture.
• This basic cheesecake recipe can be easily modified with different flavors and toppings.
•  This cheesecake is always a hit, whether it’s a birthday, holiday, or just a regular day.

Baked Mango Meringue Cheesecake Ingredients

See the recipe card for full information on ingredients and quantities.

• Digestive biscuits: Use these biscuits for the crust. Crush them in a food processor or a ziplock bag until they are crumbly.
• Unsalted Butter: Make sure the butter used to make the crust is melted and in liquid form.
• Cream cheese: Must be softened and at room temperature to make the filling. Use full-fat, good-quality cream cheese for the best flavor.
• Sour cream: Should also be at room temperature for easy mixing.
• Heavy/double/whipping cream: Use full-fat cream for a thick, creamy filling.
• Pureed mango pulp: You can use canned mango puree or make your own from scratch. I prefer canned mango puree or pulp, as the mango flavor and color are more concentrated, giving the cake more flavor.
• Vanilla extract: For extra sweetness.
• Caster sugar: For sweetness.
• Cornflour or cornstarch: To thicken the filling.

Tips and Substitutions

• Room Temperature Ingredients: Ensure all ingredients are at room temperature to achieve a smooth and creamy filling texture.
• Don’t Overmix: Overmixing can incorporate too much air, causing the cheesecake to crack when baking.
• Water Bath: Baking the cheesecake in a water bath can help prevent cracking and ensure even cooking.
• Broiler: If you don’t have a double boiler, whisk the egg whites in a separate bowl until they become frothy. Then, position the bowl over a small saucepan filled with steaming water, making sure the bowl is not touching the water, and whisk for 4 minutes or until the sugar is fully dissolved. Remove the bowl from the heat and continue to whisk until the meringue forms stiff peaks and appears super glossy.
• Variations: You can easily modify this baked mango cheesecake to suit your taste. Add a swirl of raspberry sauce, passionfruit, or a dash of lime zest for a refreshing twist. For a salty-sweet combo, you can also experiment with different crusts like graham crackers, Oreos, or even pretzels.

How to Make Baked Mango Cheesecake

1. Preheat your oven to 320°F/160°C. Add digestive biscuits or graham crackers to a food processor.
2. Pulse until you get a crumb-like texture.
3. Pour the crumbs into a bowl. Combine the crust and melted butter in a bowl.
4. Mix until combined.

5. Next, pour the ingredients into the bottom of a springform pan and press the mixture into the bottom and around the sides using a small glass cup or spoon. Let the crunchy base set in the fridge for at least 30 minutes
6. Meanwhile, beat the cream cheese and sour cream in a separate large bowl for 20 seconds or until smooth.
7. Then, add the sugar and vanilla extract, beating until well combined.
8. Pour the mango pulp and cornstarch into the bowl.

9. Mix until combined.
10. Pour the mango filling into the chilled crust in the springform pan.
11. Bake for about 45-50 minutes, or until the center is set and the top is lightly browned.
12. Allow the cheesecake to cool in the oven with the door open for 10 minutes, then refrigerate for at least 4 hours before serving. In the meantime, prepare the meringue before topping the cheesecake with mango pulp.

13. Start by whisking the egg whites, caster sugar together, a pinch of salt, vanilla extract and cream of tartar.
14. Place the mixture over a double boiler and heat it until it reaches 140°F/60°C. This step is crucial to ensure that the egg whites are cooked and safe to eat.
15. Transfer the heated mixture to a stand mixer bowl. Whisk it on high for about 10 minutes. If you don't have a double boiler, whisk the egg whites in a bowl until frothy. Then, place the bowl on top of a small saucepan with steaming water and whisk for 4 minutes or until the sugar dissolves fully.
16. Then remove the bowl from the heat and whisk until the meringue becomes super glossy and stiff peaks form.

17. Once the meringue is ready, Add pulp to the top of the cheesecake and spread the meringue on top. Using a spoon, you can create little peaks with the meringue.

18. You can use a kitchen torch to lightly brown the peaks for a toasted meringue.

19. Serve this mouth-watering tropical baked mango meringue cheesecake for dessert. For another impressive dessert, try this Best Crème Brûlée Donuts.

Recipe FAQs

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