Alphonso Mango Cheesecake

Prep Time: 15 mins | Cook time: - | Total time: 15 mins

Course: Dessert | Servings: 16

Difficulty level: Easy


For the base

  • 225 g digestive biscuits
  • 60 grams salted butter, melted (we prefer Amul)


For the filling

  • 300 grams cream cheese (we used D’lecta)
  • 60 grams ground sugar
  • 75 grams fresh cream
  • Pulp of 3 medium Alphonso mangoes (225-250 grams each). Preferably use fresh ripe Alphonsos for this, not the pulp from a can
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • 2 eggs, room temperature – if using refrigerated, leave these on the kitchen countertop for about 30 mins before using
  • Sliced mango, for decoration



For the base

  • In a blender, grind digestive biscuits to a fine, sand-like powder. Transfer to a bowl
  • Add melted butter. Mix well, using your fingers
  • Transfer the base mix to a 9” pie dish. Cover the base and sides, and press down with your palms or a small, flat bottomed bowl to pack the mix.
  • Refrigerate the base for 30 mins


For the filling

  • Preheat oven to 160° C
  • In a bowl, add cream cheese and beat using an egg beater, aiming for a thick, smooth (i.e., not lumpy) consistency
  • Add sugar and cream, and continue beating until you get a smooth, paste-like consistency with no lumps
  • Add mango pulp, vanilla extract and cornflour. Beat to combine
  • Add the eggs and beat until blended. Make sure not to over-beat the mix – the resulting extra aeration could cause your cheesecake filling to crack on baking
  • Pour the batter over the cooled crust (without removing the crust from the pie dish)
  • Bake at 160° C for 40 minutes, until the edges are cooked and the center has a slight wobble.
  • Leave in the oven for an hour, allowing the cheesecake to cool slowly to room temperature
  • Refrigerate until chilled, about 4 hours
  • Decorate with sliced alphonso
  • Slice and serve chilled.
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