Mango Basque Cheesecake
5 ingredients and no eggs are all you need to make this creamy and luscious mango basque cheesecake ♡
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Mango Basque Cheesecake
5.0 out of 5 stars (based on 1 review)
servings
6 slices
prep time
15 min
cook time
40 min
Ingredients
Cheesecake Batter
- 1½ cups (360 g) cream cheese
- ¾ cup (180 g) fresh cream
- ½ cup (120 g) thick mango puree
- ½ cup + 1 tbsp (135 g) condensed milk
- 3 tbsp (45 g) white chocolate, melted (optional)
- 1 tsp vanilla extract, optional
- 1 tbsp (13 g) tapioca starch or cornstarch
Equipment
Instructions:
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese, mango puree and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk, melted white chocolate, vanilla and tapioca starch, mix till fully combined and smooth. The batter should be pourable.
- Pour the cheesecake batter into a parchment lined baking tin, smooth out the top, tap the tin on the counter a few times and bake.
-
Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 200°C. Bake at 200°C for 13-15 minutes, then reduce to 170°C and bake for another 20-25 minutes.
• Airfryer: Preheat at 190°C for 5 minutes. Airfry at 200°C for 10 minutes, then reduce to 170°C and airfry for another 15 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife and enjoyy!
Recipe Video
Leave a Comment
May 2, 2026
didn’t try but tempting enough and luvv ur websitee
