Chef Noel Cunningham

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Mango Cheesecake Recipe.

“My signature cheesecake is the perfect indulgence for any special occasion.This tropical style dessert really delivers on the wow-factor.” This mango cheesecake recipe was first featured in the Jamaican Gleaner Its Mango Time on May 26, 2016. And even makes several rounds on popular Facebook pages. And also featured in the Jamaican Eats cookbook and  Cooking sense magazine.

(Makes 8 to 10 servings)



For the Crust:

Graham cracker crumbs

1/2 cup granulated sugar
6 Tbsp. butter
For the Filling:
24oz. cream cheese
1/2 cup mango, purée
1 1/2 cup granulated sugar
3 eggs
1 tsp. vanilla
1/4 cup sour cream
Lime zest
1/3 cup whipping cream
For the Mango Glaze:
1 cup mango purée
1 Tbsp. corn starch
1/4 cup sugar
1 cup water
(Special Equipment)
9-inch springform pan



Preheat oven to 350 degrees F.

Make the crust: stir the graham cracker crumbs, sugar and melted butter until evenly combined then press the mixture into the bottom of a 9-inch springform pan to form a tight base. Chill in the refrigerator for about 10 to 15 minutes.

Lower the oven temperature to 325 degrees F.

Make the filling: in the bowl of a standing mixer fitted with the paddle attachment or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Add the sour cream and eggs one at a time, beating well after each addition. Stir in the vanilla, mango purée and cream.

Pour the batter into the prepared pan. Bake until top of the cheesecake is lightly browned and the centre jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before adding the mango glaze.

Make the mango glaze: to a small saucepan add water and sugar; whisk together. Add the mango purée and whisk to combine. Turn on the heat to medium and begin to gently cook. Add the corn starch, whisking to combine. Increase heat to medium-high and cook the mixture just until it begins to boil. Boil for 30 seconds (while whisking) then remove from heat.

Pour purée through a fine strainer to make sure the purée is very smooth. Keep stirring to allow the glaze to cool a bit then pour into a bowl and move to the fridge to let cool further.

When ready to add the mango glaze remove cake from the pan and using a spatula or spoon, spread glaze over the top of the cheesecake. Garnish with fresh mangoes, whipping cream, or chocolate syrup if desired.


– Allow glaze to come to room temperature before spreading over the cheesecake.

– Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing it.