Description
Indulge in this heavenly Baked Mango Meringue Cheesecake! With a crunchy biscuit base, creamy mango-infused filling, and a fluffy meringue topping, this dessert is rich, refreshing, and perfect for any occasion.
Ingredients
Units
Scale
For the Crust:
- 300g digestive biscuits (or graham crackers)
- 150g unsalted butter, melted
For the Mango Cheesecake Filling:
- 450g cream cheese, room temperature
- 1/3 cup (90ml) sour cream, room temperature
- 3/4 cup (187.5ml) mango pulp, pureed
- 1/2 teaspoon vanilla extract
- 1/2 cup (97.5g) caster sugar
- 3/4 tablespoon cornflour (cornstarch)
For the Meringue Topping:
- 1/3–1/2 cup mango pulp (for topping)
- 4 egg whites
- 200g caster sugar
- Pinch of salt
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1/4 teaspoon vanilla extract
Instructions
-
Preheat Oven & Prepare the Crust:
- Preheat oven to 320°F (160°C).
- Blitz digestive biscuits in a food processor until fine.
- Mix crumbs with melted butter until well combined.
- Press the mixture into a springform pan, forming a firm base and sides.
- Chill in the refrigerator for at least 30 minutes.
-
Prepare the Cheesecake Filling:
- In a large bowl, whisk cream cheese and sour cream until smooth.
- Add sugar and vanilla, mixing until combined.
- Blend in mango pulp and cornflour until smooth.
- Pour mixture over the chilled crust.
-
Bake the Cheesecake:
- Bake for 45-50 minutes, or until the center is set and the top is lightly browned.
- Turn off the oven, leaving the door slightly open for 10 minutes.
- Refrigerate for at least 4 hours before serving.
-
Prepare the Meringue Topping:
- In a heatproof bowl, combine egg whites, sugar, salt, vanilla, and cream of tartar.
- Place the bowl over a double boiler and whisk until the sugar dissolves and the mixture reaches 140°F (60°C).
- Transfer to a stand mixer and whisk on high speed for 10 minutes until stiff, glossy peaks form.
-
Assemble & Serve:
- Spread mango pulp over the chilled cheesecake.
- Pipe or spread meringue on top, creating peaks.
- Use a kitchen torch to lightly brown the meringue if desired.
- Slice and enjoy!
Notes
- Ensure all ingredients are at room temperature for a smooth texture.
- Avoid overmixing to prevent air bubbles and cracks.
- If you don’t have a double boiler, place the bowl over a saucepan with steaming water (without touching it) and whisk for 4 minutes before transferring to a mixer.
Nutrition
- Serving Size: 1 slice
- Calories: 442 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg