Mango Cheesecake

    9 hours 40 minutes

    The crust of this cheesecake contains oats and mango puree which makes it extra special. You can use very fresh ripe mango if you prefer.

    25 people made this

    Makes: 1 cheesecake

    • 1 cup (125g) plain flour
    • 1 cup rolled oats
    • 1/2 teaspoon baking powder
    • 1/3 cup packed brown sugar
    • 125g butter
    • 1 3/4 cups tinned mango, pureed
    • 450g cream cheese, softened
    • 1 cup white sugar
    • 1 1/2 teaspoons vanilla essence
    • 2 cups sour cream
    • 3 eggs

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:8hours chilling  ›  Ready in:9hours40min 

    1. Preheat oven to 180 degrees C.
    2. In a mixing bowl combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumble mixture into the bottom of a 25cm round cake tin.
    3. Spread the pureed mango over the top and sprinkle with the remaining crumble. Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
    4. In a large bowl beat the cream cheese and white sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time.
    5. Pour batter into the prepared crust. Place the pan in a large roasting tin and place in the oven. Fill the roasting tin with water to 3cm up the side of the cake tin. Bake 55 minutes. Remove cheesecake from oven, cool to room temperature and refrigerate overnight.

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    Reviews in English (19)


    The first time I made this I followed the recipe to a "T" and didn't like the crust. The next time I made this recipe I changed the crust to a standard graham cracker crust: one pack of graham crackers, 1/4 cup sugar, 1/4 cup melted butter. I've used different fruits (blueberry, cherry & apples). Also, I baked the cheesecake for one hour at 300 degrees (in a water bath). After the cooking time, I let it sit in the oven for another hour. People LOVED the cheesecake!  -  22 Jun 2006  (Review from Allrecipes USA and Canada)


    I made it with Blackberry pie filling and it was terrific. Using the pan of water during the baking made for a moist cheesecake that didn't crack. Looked beautiful. I dizzled a little bit of left over blackberry pie filling over the top of each piece before serving!  -  25 Apr 2000  (Review from Allrecipes USA and Canada)


    This was such a hit!! I made it for a bridal tea and out of 5 cakes, this was the first one gone! I have never gotten so many compliments! Thanks for the tremendous recipe...BTW, I used blueberry pie filling.  -  03 Jun 2002  (Review from Allrecipes USA and Canada)