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easy baked cheesecake with mango topping

Easy baked cheesecake with mango topping

An easy baked cheesecake with a delicious mango topping !
5 from 1 vote
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Ingredients
  

For the cheesecake filling

  • 500 grams or 2 cups cream cheese room temperature
  • 240 ml or 1 cup condensed milk room temperature
  • 2 eggs room temperature
  • 1 tablespoon corn flour
  • 1 tablespoon vanilla extract

For the crust

  • 180 grams or 1 1/3 cups All-purpose flour
  • 50 grams or 1/4 cup granulated or castor Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon baking powder
  • 1 Egg room temperature
  • 112 grams or 1/2 cup unsalted butter melted

For the mango topping

  • 2 big mangoes
  • 2 tablespoons lime juice
  • 50 grams or 1/4 cup granulated sugar
  • 1 tablespoon cornflour
  • 60 ml or 1/4 cup water

Instructions
 

  • In a bowl mix together all the ingredients of the crust until you have a uniformly coloured mixture ( like a lump of wet sand ).
  • Press this into the base of a 8 or 9 inch round springiform or loose bottomed pan and also along the sides to about 2 inches or so . Wrap two sheets of aluminium foil around the bottom and sides of the pan ( to leakproof it and prevent water from water bath entering )
  • Chill this for 15 to 20 minutes.
  • Preheat your oven to 200 C or 400 F.
  • Boil about a litre of water .
  • Meanwhile prepare your cheesecake filling.
  • Beat together the cream cheese , condensed milk ,vanilla until smooth.
  • Add the eggs one by one and beat well.
  • Add the corn flour and beat until incorporated.
  • Pour this into the pan over the crust.
  • Place this into a bigger oven proof pan .
  • Pour the hot water into the bigger pan to create a water bath ( the water level should be atleast 2 inches up the side of your cheesecake pan ).
  • Place this water bath with cheesecake pan into your oven
  • Bake for 40 to 50 minutes.
  • You know when its done when you shake the pan and the centre portion jiggles slightly ( like jelly ) but the sides seem more set.
  • Remove from oven. Leave the pan in the water bath for another half hour.
  • Remove the pan from water bath,bring to room temperature and then chill covered for atleast 5 hours .
  • To prepare your topping , peel and chop your mangoes .
  • In a thick bottomed saucepan ,heat the chopped mangoes , sugar and lime juice until it boils .
  • Stir the corn flour into the water.
  • Reduce the heat to low , add the corn flour mixture and heat until it thickens , stirring often
  • Remove from heat and cool to room temperature
  • Once the cheesecake has set , run a knife gently along the edge , remove the sides and bottom of the pan .
  • Place cheesecake on serving plate and pour the mango topping over.
  • For the cleanest slices , use a sharp knife dipped in hot water and wipe after each slice.

Notes

This cheesecake lasts for about 3 days .
Store Refrigerated and serve chilled or at room temperature.
You can increase the condensed milk by a 1/4 cup if you want a sweeter cheesecake.
Options for the mango topping : nutella , dulce de leche , ganache , any fruit compote or curd.
Adjust the sugar in topping , depending on how sweet your fruit is.
For a crisper and darker crust , you can bake it empty at 180 C for 15 to 20 minutes. Cool to room temperature and then fill.
My measuring cup is 240 ml.