Mango cheesecake with Oreo graham crust is a delicious and delightful dessert that is perfect for any occasion. It combines the sweet and tangy flavors of mango with the creamy and rich flavors of cheesecake, all while sitting on a crunchy Oreo graham crust. This dessert is a sure-fire hit with all ages and can be enjoyed as a refreshing treat on a hot summer day or as a decadent dessert after a hearty meal. With its vibrant colors and irresistible flavors, mango cheesecake with Oreo graham crust is sure to be a favorite among your friends and family.
Here are our top 6 tried and tested recipes!
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
MANGO CHEESECAKE WITH SWEET GINGER CRUST
An exotic flair to a very traditional dessert. The sweet, fragrant flavor of mango perfectly complements the bold, rich ginger crust. A unique dish that is sure to be remembered and requested again!
Provided by SwtToothPriya
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
- Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
- Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
- Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
- Bake in the preheated oven until set, 55 to 65 minutes.
- Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 33.9 g, Cholesterol 120.8 mg, Fat 28.2 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 16.4 g, Sodium 239.9 mg, Sugar 25.9 g
MANGO CHEESECAKE
Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook.
Provided by ellie_
Categories Cheesecake
Time 6h35m
Yield 1 10inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F.
- Butter a 10-inch springform pan and set aside.
- Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
- Stir in melted butter.
- Press mixture into prepared pan.
- Combine cream cheese and sugar in a food processor or blender; process until combined.
- Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
- Pour mixture into prepared crust.
- Bake for 1 hour or until set.
- Let cheesecake cool for 1 hour.
- While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
- Preheat oven to 350°F.
- After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
- Bake 4 minutes.
- Remove from oven.
- Chill for at least 4 hours.
- Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
- Spread glaze over chilled cheesecake before serving.
MANGO CHEESECAKE WITH OREO CRUST
This Mango Cheesecake with Oreo cookies crust is a light, tropical dessert that is perfect on late spring/early summer. The dessert doesn't need much added sugar because ripe mangoes tend to be already very sweet.
Provided by Sonila
Categories Dessert
Time 10h20m
Number Of Ingredients 9
Steps:
- Add the oreos to a blender and process until you get fine crumbs. See the type of blender I have in the notes. I use the pulse feature few times to grind the oreos. I don't remove the white part from the oreos.
- Melt the butter then add to oreo crumbs, mix well.
- Grease the springform pan slightly. Add the oreo/butter mix and press on all sides to make it even and you can give it the shape your want. I love adding a little edge to the sides and make the bottom not so thick, however I am not very good in making the sides even. Bake at 350 degrees for about 10 minutes then let cool while you prepare the cheesecake filling.
- Make sure both cream cheese and eggs are room temperature before you get started, otherwise cheesecake will be lumpy.
- Slightly beat 3 whole eggs and 3 egg yolks. Add sugar and continue mixing until the mix looks creamy and light.
- Slowly add the cream cheese and continue mixing until you get a homogenous mix and no lumps. Then add sour cream and vanilla while you are mixing. Finally add the lemon juice.
- Once the filling is ready, then you add the mango pulp into the filling and continue mixing on low speed until everything is incorporated.
- Wrap the springform pan with heavy duty oversize aluminum foil. If you don't have oversize, cut 2 large rectangular pieces and place them on top of each other in a cross shape. Then wrap the springform pan. This is done so the water from the water bath doesn't go in.
- Pre-heat over to 325 degrees F. Pour filling over the oreo crust. Use a spatula is needed to smooth the top. Get a large roasting pan, place the cheesecake springform pan in the middle and fill the roasting pan with boiling water until about 1 inch from the top edge of the cheesecake pan. Place in the middle rack of the oven and bake for about 1 hr and a half. Usually I check often towards the end so the top of the cheesecake is golden and center is still a little wobbly but edges are firm.
- Remove from oven and let cool outside for half an hour or so. Then remove from roasting pan and place on a cooling rack and let rest for another cooling rack. Finally place in the refrigerator to chill for about 8 hrs or so. Usually I let the cheesecake stay in refrigerator overnight and next day cheesecake can be served as needed.
- Remove the springform pan carefully. Serve the cheesecake with freshly cut mango or any topping of your choice.
Nutrition Facts : Calories 668 kcal, Carbohydrate 58 g, Protein 12 g, Fat 45 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 205 mg, Sodium 540 mg, Fiber 3 g, Sugar 43 g, UnsaturatedFat 13 g, ServingSize 1 serving
MANGO CHEESECAKE WITH OREO GRAHAM CRUST
Make and share this Mango Cheesecake With Oreo Graham Crust recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
- Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.
- FILLING: Beat cream cheese and sugar until smooth.
- Blend in eggs one at a time.
- Then add remaining ingredients, mixing well.
- Pour into pan.
- Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
- Cool 5 hours, then refrigerate 8 more hours or overnight.
Tips:
- For the perfect graham cracker crust, use a food processor to finely crush the graham crackers. This will help the crust to be evenly textured and hold together well.
- When making the cheesecake filling, be sure to beat the cream cheese until it is smooth and creamy. This will help to prevent lumps in the cheesecake.
- Do not overbeat the cheesecake filling. Overbeating can cause the cheesecake to be dense and crumbly.
- To prevent the cheesecake from cracking, bake it in a water bath. This will help to create a moist and evenly cooked cheesecake.
- Once the cheesecake is baked, let it cool completely before refrigerating. This will help to prevent the cheesecake from sinking in the middle.
- For a smooth and creamy cheesecake, chill it for at least 4 hours before serving.
- Garnish the cheesecake with fresh mango slices or whipped cream before serving.
Conclusion:
This mango cheesecake with oreo graham crust is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, graham cracker crust, and fresh mango slices, this cheesecake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this mango cheesecake a try. You won't be disappointed!
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