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Super smooth, silky, creamy, and sinfully delicious Mango Raspberry Cheesecake is a perfect balance of sweet and tangy. It's like summer on a plate!
Cheesecakes have always been one of my favorite desserts. For me, they are like a dream on a plate. And it becomes, even more, special and decadent when the cheesecake is made using Mango. I believe that the mango brings out the best in any dessert.
Mango cheesecake is rich, creamy, sweet, very lightly tangy, and absolutely delicious. I bake mango cheesecake almost every year. However this year we visited Universal Studios and at one of the shops over there my son tried some chocolate truffles. One of them was mango and raspberry flavored. I still remember him excitedly coming up to me with half of the truffle asking me to have a bite. He excitedly requested me to recreate the flavor of that truffle for his upcoming birthday cake.
When I took up the task it seemed absolutely daunting, I mean all I had was one tiny bite of the flavor. Crossing my fingers I set off to fulfill my son's wish. It was pure joy when he had the first bite of the cheesecake and told me that it is exactly the same. It was like recreating something out of thin air. This cheesecake will always hold a special place in my heart not just because of its incredible flavors but also because of the love and happiness in my son's eyes when he devoured it.
Raspberries have a nice tart flavor and go perfectly well with mango. The tartness cuts the sweetness enhancing the flavors of a cheesecake. The flavors of Mango Raspberry Cheesecake are absolutely perfect, you have to try it to believe it.
What is a Cheesecake?
Cheesecake is a layered sweet dessert. The bottom layer is made from crushed graham crackers or cookies or sometimes even a thick cake. A filling is poured over the crust and baked or set in the refrigerator. The filling of the cheesecake is what is the star of any cheesecake recipe.
You can have either a baked or non-baked version of cheesecake. Both have their own flavors and textures and are equally appealing.
I like baked cheesecake because they have a beautifully rich and creamy texture and also tastes amazing.
You can also try other cheesecakes I have made earlier like Ferrero Rocher Cheesecake and New York Style Mini Cheesecake. These both are so delicious and perfectly baked, a very definite crowd pleaser.
Ingredients for Mango Raspberry Cheesecake
Let's get to know the ingredients and their use in this recipe.
For the crust:
Graham Crackers - Graham crackers have a nice coarse grainy texture that works perfectly for the Mango Raspberry Cheesecake. We will need graham cracker powder for this recipe. You can make it by grinding the graham crackers in the mixer/grinder.
Parle G biscuit - Parle G biscuit has a different sweet taste and soft texture. Hence the combination of graham crackers and Parle G makes the crust perfectly blended and beautifully flavored. Like graham crackers, you need to make powder of these too using a mixer/grinder.
Butter - You can use melted salted or unsalted butter for the crust.
For the Cheesecake filling:
Mango Puree - You can use either fresh mango pulp or tin. I have used the pulp from the tin. The best pulp for any mango-based recipe is the alphonso mango pulp. If you cannot find it in a store near you, check out the link below for it.
Raspberry Puree - Use fresh raspberries to make the raspberry puree to have the best results.
Cream Cheese - Cream cheese is an integral part of a baked cheesecake. The cream cheese gives the cheesecake a soft, smooth, and creamy texture. It is advisable to use full-fat cream cheese. Always use cream cheese that is at room temperature. If your cream cheese is cold then you will end up with a lumpy cheesecake.
Sour Cream - You will need regular-fat sour cream. Sour cream softens the texture of the cheesecake and adds some moisture to the recipe.
Corn Starch - A little bit of corn starch is essential for a baked Mango Raspberry Cheesecake recipe. Cornstarch is our insurance card in the baked cheesecake recipe. It stops the cheesecake from cracking and also ensures that we get easily cut clean slices.
Eggs - Large room temperature eggs.
Sugar - Use regular granular sugar.
Unsalted Butter - Always use unsalted butter while baking this helps you control the amount of salt that goes into the recipe.
White Chocolate - I use white chocolate chips for this recipe. The white chocolate gives the Mango Raspberry Cheesecake a creamy flavor to the cheesecake and also helps it to set to a light, almost mousse-like texture.
Salt - A pinch of salt goes a long way in any sweet dish.
Mango Extract - I like to use mango extract for the Mango Raspberry Cheesecake as it enhances the flavor and gives a beautiful aroma too. However, you can replace it with vanilla extract if you are unable to find mango extract.
Step-by-step instructions
Make Compote for Mango Raspberry Cheesecake:
Before we start baking the cheesecake we need to make a compote for this recipe.
To make mango compote you can either take 2 mangoes and cut them and make the puree in a blender and strain it for further use. Or you can use pulp directly from a tin. Either of them works for the recipe.
Take a pan and set it on medium heat. Pour the mango pulp into the pan and cook it by stirring using a spatula.
Keep cooking till it thickens a little and reduces to either ⅔rd or ¾th of the original quantity.
Once the pulp has cooked properly it will become glossy.
Transfer the cooked mango compote to another bowl and set it aside to cool.
Now, let's cook the Raspberry puree/pulp.
Firstly, add the washed raspberries to a mixer/grinder and grind them to a smooth puree.
Next, pour the puree into a sieve and strain to it remove the seeds from the pulp.
Set a pan on medium heat and pour the strained raspberry puree or pulp into the pan.
Keep cooking the puree until it thickens and the moisture is reduced. The thickened pulp when cooked to a compote level will become thick and glossy.
Transfer the raspberry compote to a bowl to cool down and set it aside for later.
Making the crust for Raspberry and Mango Cheesecake
Preheat the oven to 350F.
Take a 9-inch springform pan and grease it properly with some butter.
Lining the bottom of the pan is very important, not only does it stop the cheesecake from sticking to the pan, but it also helps in transferring the cheesecake to a serving surface once it is ready.
Now take a parchment paper bigger than the 9-inch pan base, 12 inches round would work very well.
Line the pan base with parchment paper and then lock the pan base into the frame of the springform pan. Now cut the excess parchment paper but leave at least ¼th inch extra around it. We will later tuck it to the top.
This extra paper that we leave prevents any kind of leak while baking and it also provides a surface to hold while transferring the cheesecake to the serving surface.
Using a mixer/grinder make the powder of both Graham Crackers and Parle G biscuits.
Transfer the ground powders to a mixing bowl.
Take unsalted butter in a bowl and melt it.
Pour the melted butter on top of the ground crackers. Mix it all together using a spatula. Mix it till everything is properly mixed.
Now pour the mixture into the springform pan that you had prepared earlier. Using a flat bottom glass or bowl start pressing the mixture to the bottom of the pan. If the mixture is sticking to the glass/bowl while pressing put a small parchment layer in between the crust and glass while pressing.
Place the pan in the preheated oven and bake it for 10 minutes.
Once the baking is done get the pan out and let it come down to room temperature.
In the meantime start the prep for filling for the Mango Raspberry Cheesecake.
Set the oven to preheat at 320F. Keep a pot with 3 to 4 cups of water to boil, we will need this for the water bath for baking the cheesecake.
Measure all the ingredients and keep them ready so that the mixing process goes smoothly.
Once the pan has cooled down, take silver foil and cover the base and sides of the pan with it. Cover it in such a way that no water can seep through any gaps. This is critical to get a nice crust for the cheesecake.
Keep a tray bigger than the baking pan ready that is at least an inch deep. This pan is needed for the water bath. Place the pan with baked crust in the bigger pan and set it aside for later.
Place a pot filled with 3 to 4 cups of water on medium heat. let the water heat up till we make the cheesecake filling. We will need this water for the water bath while baking the cake.
Making the filling for the Cheesecake:
Take a pot and fill it â…” with water and set it on medium heat. Once the water heats up, take the white chocolate chips in a glass bowl and place them on the pot with hot water. Using a spatula keep stringing the chocolate chips till all of them melt and become smooth and liquid.
Set the melted white chocolate aside to cool a little and set aside to use when needed.
Take a big mixing bowl to make the filling or a bowl for a stand mixer.
In the bowl add cream cheese and beat it over medium speed for 3 to 4 minutes till it becomes light and fluffy. Scrape down the sides in between while beating.
Add sugar to the whipped cream cheese and mix it for a couple of minutes till well combined.
Scrape down the sides and add sour cream to the mixing bowl. Beat the mixture for another minute or until well combined.
Add the previously melted white chocolate to the batter and beat it till just combined. Remember to scrape the sides at regular intervals.
Now add half the reduced mango puree to the bowl, followed by salt, mango extract, and cornstarch. Beat/ mix until everything is well combined. Do not overbeat/mix the batter.
Finally, add one egg at a time to the batter and beat at a slow speed until all is combined. After adding eggs do not over-mix the batter.
Pour half the filling into the baking pan and spread it evenly with a spoon or spatula.
Using a small spoon add small dollops of mango compote and raspberry compote it the batter. Using a toothpick make swirls of the compote in the batter so that the flavors are not just concentrated in one place. You should be able to get all the flavors in each bite.
Use a ladle or measuring cup to slowly pour the remaining batter into the pan. If you pour all the remaining batter directly into the pan then it will displace the compote to the side and none left in the center. So in order to have even flavoring all over it is important to add the batter in small batches all around the pan. finally, flatten the top if it is uneven using a spatula.
On the top follow a similar pattern of mango and raspberry compote and make swirls to spread the compote and create a beautiful design on top.
Place the pan in the preheated oven to bake. Fill the outer bigger pan with the boiled water for the water bath. Fill almost half the pan with water. Shut the oven door and bake the cheesecake for an hour.
After 1 hour shut off the oven heat and let the cheesecake sit in the oven for the next 1 hour or 1 hour 15 minutes. Do not open the oven door before an hour.
Get the cheesecake out of the oven and get it out of the water bath, remove the foil and let the Mango Raspberry Cheesecake cool down to room temperature.
Once the cheesecake has cooled down completely. Cover the top of the cake pan with cling wrap and refrigerate the cheesecake for 5 to 6 hours or overnight.
Get the cake out of the refrigerator and run a spatula along the end of the Mango Raspberry Cheesecake to release it from the sides.
After removing the ring of the springform pan take a spatula and run it between the crust and the parchment paper.
Using a cake lifter or a large spatula slide the cheesecake onto the cake board or serving surface.
You can garnish it with fresh mangos and raspberries and also whipped cream.
Tips for perfectly baked Mango Raspberry Cheesecake
Make sure that your cream cheese is at room temperature
Cream cheese is the most important element of any baked cheesecake. It is very important that it is at room temperature so that the ingredients combine smoothly and do not make the cheesecake lumpy.
Also, you should always use a full-fat block of cream cheese. Do not use the spreadable version of cream cheese as it will not yield the same result. The full-fat version will give you the perfect, creamy, and delicious Mango Raspberry Cheesecake which will hold its proper shape.
Do not over-mix the batter or mix it at a high speed
Over-mixing the batter or beating it at high speed add more air to the batter. Too much air leads to cracks in the cheesecake and also makes it sink. Big air bubbles sometimes rise to the top while baking and create cracks. So when extra air is added to the batter the cheesecake rises too much too quickly and then it falls and cracks.
Use some flour or cornstarch in the cheesecake batter
It is always good to use some starch in the cheesecake. The starch gives the cheesecake a rich creamy texture and prevents any cracks.
Always bake on low heat
To ensure even baking and prevent the cheesecake from cracking, it is important that the cheesecake is baked at a lower temperature. Let the cheesecake cook slowly so it doesn't rise too quickly and cooks unevenly.
Let the cheesecake cool down inside the oven
This is one of the most important steps in the cheesecake-baking process. When you let the mango raspberry cheesecake gradually cool down in the oven it prevents the cheesecake from the shock of a sudden change in temperature and in turn prevents the cheesecake from cracking.
HAVE YOU TRIED THIS RECIPE?
DO DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS DROP A COMMENT BELOW.
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You can also check out the below recipes
Mango Raspberry Cheesecake
Equipment
- Measuring cups and spoons
- Food weighing scale optional
- Mixing bowl
- Stand mixer or hand mixer
- 9 inch springform pan
- parchment paper
- Aluminum foil
- Roasting pan or a pan bigger than the springform pan for water bath
- Spatula
- Skewer or toothpick
Ingredients
For the Crust
- 130 gm Graham Crackers
- 130 gm Parle G Biscuit
- 7 tablespoon Unsalted butter
Filling for the Cheesecake
- 390 gm Mango pulp
- 130 gm Raspberry pulp
- 600 gm Cream cheese
- 200 gm Sour cream
- 200 gm White chocolate chips
- 150 gm Granulated sugar
- 3 Eggs
- 15 gm Cornstarch
- 1 teaspoon Mango extract
- ¼ teaspoon Salt
Instructions
Make compote for Cheesecake
- To make mango compote you can either take 2 mangoes and cut them and make the puree in a blender and strain it. Or you can use pulp directly from a tin. Either of them works for the recipe.
- Take a pan and set it on medium heat. Pour the 360 gm mango pulp into the pan and cook it by stirring using a spatula.
- Keep cooking till it thickens a little and reduces to either ⅔rd or ¾th of the original quantity. Transfer the cooked mango compote to another bowl and set it aside to cool.
- For the raspberry compote add the washed raspberries to a mixer/grinder and grind them to a smooth puree.
- Pour the puree into a sieve and strain to it remove the seeds from the pulp.
- Set a pan on medium heat and pour the 130 gm strained raspberry puree or pulp into the pan.
- Keep cooking the puree until it thickens and the moisture is reduced. Transfer the raspberry compote to a bowl to cool down and set it aside for later.
Make crust for the Mango Raspberry Cheesecake
- Preheat the oven to 350F.
- Take a 9-inch springform pan and grease it properly with some butter.
- Line the pan base with parchment paper and then lock the pan base into the frame of the springform pan. Now cut the excess parchment paper but leave at least ¼th inch extra around it. We will later tuck it to the top.
- Grind the 130 gm Graham Crackers and 130 gm Parle G biscuits to a powder consistency. Transfer it to a mixing bowl.
- Pour 7 tablespoon melted butter over the ground crackers and mix it all together using a spoon or a spatula so that everything is perfectly mixed.
- Pour the mixture into the springform pan that you had prepared earlier. Using a flat bottom glass or bowl start pressing the mixture to the bottom of the pan. If the mixture is sticking to the glass/bowl while pressing put a small parchment layer in between the crust and glass while pressing.
- Place the pan in the preheated oven and bake it for 10 minutes.
- Get the pan out and let it cool down to room temperature.
- Set the oven to preheat at 320F. Keep a pot with 3 to 4 cups of water to boil, we will need this for the water bath for baking the cheesecake.
- Measure all the ingredients and keep them ready so that the mixing process goes smoothly.
- Once the pan has cooled down, take silver foil and cover the base and sides of the pan with it. Cover it in such a way that no water can seep through any gaps. This is critical to get a nice crust for the cheesecake.
- Keep a tray bigger than the baking pan ready that is at least an inch deep. This pan is needed for the water bath. Place the pan with baked crust in the bigger pan and set it aside for later.
- Place a pot filled with 3 to 4 cups of water on medium heat. let the water heat up till we make the cheesecake filling. We will need this water for the water bath while baking the cake.
Make the filling for the Cheesecake
- Take a pot and fill it â…” with water and set it on medium heat. Once the water heats up, take 200 gm of white chocolate chips in a glass bowl and place them on the pot with hot water. Using a spatula keep stringing the chocolate chips till all of them melt and become smooth and liquid.
- Set the melted white chocolate aside to cool a little.
- Take a big mixing bowl to make the filling or a bowl for a stand mixer.
- Add 200 gm of cream cheese and beat it over medium speed for 3 to 4 minutes till it becomes light and fluffy. Scrape down the sides in between while beating.
- Add 150 gm sugar to the whipped cream cheese and mix it for a couple of minutes till well combined.
- Scrape down the sides and add 200 gm of sour cream to the mixing bowl. Beat the mixture for another minute or until well combined.
- Add the previously melted white chocolate to the batter and beat it till just combined.
- Now add half the reduced mango puree (125 gm) to the bowl, followed by ¼ teaspoon salt, 1 teaspoon mango extract, and 15 gm cornstarch. Beat/ mix until everything is well combined. Do not overbeat/mix the batter.
- Finally, add 3 eggs one egg at a time to the batter and beat at a slow speed until all is combined. After adding eggs do not over-mix the batter.
- Pour half the batter into the baking pan and spread it evenly with a spoon or spatula.
- Using a small spoon add small dollops of mango compote and raspberry compote it the batter. Using a toothpick make swirls of the compote in the batter so that the flavors are not just concentrated in one place.
- Now using a ladle or measuring cup slowly pour the remaining batter into the pan. If you pour all the remaining batter directly into the pan then it will displace the compote to the side and none left in the center. So in order to have even flavoring all over it is important to add the batter in small batches all around the pan. finally, flatten the top if it is uneven using a spatula.
- On the top follow a similar pattern of mango and raspberry compote and make swirls to spread the compote and create a beautiful design on top.
- Place the pan in the preheated oven to bake. Fill the outer bigger pan with the boiled water for the water bath. Fill almost half the pan with water. Shut the oven door and bake the cheesecake for an hour.
- After 1 hour shut off the oven heat and let the cheesecake sit in the oven for the next 1 hour or 1 hour 15 minutes. Do not open the oven door before an hour.
- Get the cheesecake out of the oven and get it out of the water bath, remove the foil and let the Mango Raspberry Cheesecake cool down to room temperature.
- Once the cheesecake has cooled down completely. Cover the top of the cake pan with cling wrap and refrigerate the cheesecake for 5 to 6 hours or overnight.
- Get the cake out of the refrigerator and run a spatula along the end of the Mango Raspberry Cheesecake to release it from the sides.
- After removing the ring of the springform pan take a spatula and run it between the crust and the parchment paper. Using a cake lifter or a large spatula slide the cheesecake onto the cake board or serving surface.
- You can decorate the cake with some mango pieces and raspberries or with whipped cream.
- Serve it chilled and enjoy the smooth, creamy, and absolutely delicious Mango Raspberry Cheesecake.
Notes
- Always use a full-fat block of cream cheese.
- Do not overbeat the batter.
- Use all the ingredients at room temperature for the best results.
- Never skip the water bath method.
- While covering the pan with foil be careful to not have any gaps or the water will seep in and make the crust soggy.
- I sometimes cover the gaps in the foil with heat-resistant tape to prevent water from seeping in.
- Do not ever open the oven immediately after turning off the heat. Let the cheesecake cool down in the oven for at least an hour to avoid cracks.
- Clean the knife after each cut to get a perfectly cut cheesecake piece.
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Marisabel Park
Whoa! This looks amazing! I will try it soon as we love cheesecake... and this is going to be a Caribbean explosion!
Prajakta
Thank you very much.
Beth
Oooh. I love this meld of flavors. The tropical kick of the mango sounds perfect with the raspberries.
Fransic verso
This looks so yummy and I like that it's easy and doesn't have that complicated ingredients. Thank you for sharing!
Prajakta
thank you
Olga
Mmmm looks like a good cheesecake. Plus raspberry mango combination sounds tasty. Maybe I`ll try to make it.
Prajakta
Do give it a try I am sure you will love it.
tianna
this looks gorgeous and delicious
Prajakta
thank you
el
My girls love everything mango related, I cant believe I never thought about a mango cheesecake. I know now what is the next dessert I will have to make for them.
Elizabeth Flores
My girls love everything mango related, I cant believe I never thought about a mango cheesecake. I know now what is the next dessert I will have to make for them.
Tweenselmom
This looks soo yum. I would like to have this dessert ASAP
Ntensibe Edgar
Wow....this cake just has to be super nice! I am not so good with mangoes but I am ready to give it a try, Prajakta. Thanks for sharing about it.
Prajakta
thank you.
Ramil Hinolan
Id like to taste your own version of the mango cheesecake. ha..ha.. My wife prepares it the no-bake way.
Luna S
What a unique flavor of cheesecake, I've never heard of this combo before, but I bet it is delicious! It looks so good.
Prajakta
thank you
knycx journeying
Lately I had a craving for cheese cake and I love your recipe and step by step guide. Looking forward to making it myself at the upcoming party.
Chloe Arnold
Oh my goodness I need to make this asap! This looks divine. I adore mango and raspberry but never would have thought to put them together in a cheesecake. YUM!
Prajakta
You definitely need to try it.
Kristy Bullard
This cheesecake is so good. Love the flavor combination - the raspberry and the mango. And, the white chocolate takes it over the top delicious!
SONIA SEIVWRIGHT
This cheesecake just has amazing flavour. Mangos - creamy and delicious flavour, along with a sweet raspberry twist. This cheesecake is heaven.
Prajakta
thank you.
Angela Ricardo Bethea
I absolutely love cheesecakes and would definitely love to enjoy this delicious dish sometime soon for sure.
Prajakta
Do try it. I would love to hear back from you.
Zandra castillo
What a beautiful cheesecake! You should do your own YouTube cooking channel. You are very talented!
Prajakta
Thank you so much. Maybe I will do that in the future.
Karen
omg I am doing this for sure!!! Mango + Raspberry + Cheesecake, I am drooling!!! I can't wait to make it, can't wait.
Monidipa Dutta
I am too bad in baking cakes but these looks so good. one of my favourite flavours. I will try the recipe.
Lyosha
ok, that's a must-try. I love cheesecakes, mangoes and raspberries. I love how the berries work with mango so I definitely need to give it a go. Thanks for the tip
Pranay
Mango Raspberry Cheesecake is a perfect delight. My all time favorite, especially now when the mango season begins. Make it with Alphanso mangoes and nothing can beat it.