Does the idea of making a baked cheesecake scare you ? With the calories involved and the exhaustive lists of dos and donts that accompany the recipe ? Well ,I cant help you with the calories ( live a little sinfully ?) but this recipe here is as simple as it comes and still gives an A-one cheesecake experience !

Speaking of which , how is it that I can literally never talk about cheesecakes without remembering the episode in Friends. You know the one – the one with all the cheesecakes. Have you ever loved a dessert so much that you could have it off the floor ?

Maybe it is this cheesecake. Maybe not. But its definitely worth a try !

The cheesecake filling itself is super easy . It is from Simy Matthew’s instagram page .Few ingredients , none of them fussy and comes together really quickly. And it is as delicious as it is easy. It has a cup of condensed milk and as cloyingly sweet as that sounds , the cheesecake actually was not sweet at all. I mean it was sweet ofcourse but just enough. Just exactly enough .


I went a different route with the  crust this time. I found it on Texascooking website on a great page with lot of info on cheesecakes! This is a mix-everything-in-one-bowl kind of crust. You can even prebake it for a crisper crust but I just chilled it for a bit before putting in the cheesecake batter . So it was also soft and crumbly ! In a good way ofcourse. You could go with the usual crushed digestive biscuit and butter crust that i have used here though.

The mango topping is optional but it just adds that jolt of freshness to a rich dessert. Its summer and its mangoes. Why wouldnt I ?

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.

Check out a slice of this luxurious cheesecake – its creamy and rich and everybit as sinful as a good dessert should be ! And instantly brightened up by that mango topping ! Given the times , God knows we can use any reason to brighten up our days. Even if it was only because of a cheesecake .