Mango Cheesecake Recipe

Pune, 10th April 2025: Mango season is here—and so is the craving for everything mango. From shakes to aamras, this golden fruit is loved in every form. At The Blue Gourmet, the dessert arm of Café Out of the Blue, CDP Chef Tanzeem Azad presents a creamy, dreamy Mango Cheesecake that brings together tropical freshness and indulgent richness in every bite.

Ingredients (Serves 1):

Cream Cheese – 400 gm

Mascarpone Cheese – 150 gm

Eggs – 2 pcs

Amul Fresh Cream – 100 gm

Flour – 6 gm

Butter (melted) – 25 gm

Caster Sugar – 100 gm

Mango Puree – 500 gm

Mango Slices – 300 gm (for topping)

Biscuit Crumbs – 100–120 gm (for base, as needed)

Method:

Preheat the oven to 160°C (320°F). Prepare a springform cake tin by lining the base with parchment paper.

Mix the biscuit crumbs with melted butter and press the mixture firmly into the base of the tin. Chill in the fridge while you prepare the filling.

In a mixing bowl, whisk the cream cheese and mascarpone cheese together until smooth.

Add in the caster sugar and mix well, followed by the eggs—adding them one at a time, ensuring each is fully incorporated before the next.

Stir in the Amul fresh cream and sifted flour. Gently fold in the mango puree, combining until the batter is silky and uniform.

Pour the cheesecake mixture over the chilled biscuit base. Place the tin in a water bath and bake for 45–55 minutes, or until the edges are set and the center has a slight wobble.

Allow to cool completely at room temperature, then refrigerate overnight for best results.

Just before serving, top with fresh mango slices and a light glaze if desired.