Mango Cheesecake

As a kid, I wasn’t really a cheesecake fan. I’m not quite sure why, but it probably had something to do with the fact that I hated cream cheese. Fast forward 10 years: I still kind of hate cream cheese on its own, but I have grown to love cheesecake.


Even though I knew I liked eating cheesecake, up until recently, I had never made one. In theory, I knew how. I had watched enough videos and read enough recipes that I could be sure I could make one. So last week I finally got to in and made one, and it turned out much better than I thought it would.


But then again, this is a cheesecake with a graham cracker and macadamia nut crust, a base with a hint of mango, and a mango and lime glaze on top. What’s not to love?

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Even an enemy of cream cheese could enjoy this cake. Trust me.


for the crust

  • 1 package graham crackers
  • 2 ounces macadamia nuts
  • 7 tablespoons butter
  • 2 tablespoons sugar

for the cheesecake

  • 32 ounces cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 12 ounces diced mango
  • 4 eggs

for the glaze

  • 10 ounces diced mango
  • juice of 1 lime
  • 2 tablespoons sugar


Preheat the oven to 325º F.

In a food processor, grind up the graham crackers and the macadamia nuts until they become a coarse powder.

Transfer to a bowl, and add the melted butter and sugar. Stir to combine, then press into the bottom of a greased 9 inch springform pan.

Bake for 15 minutes, then let cool completely.

With a hand mixer or stand mixer, whip up the cream cheese for at least 30 seconds and up to 3 minutes (depending on temperature).

Add in the sugar and vanilla, and mix until well combined.

In a food processor or blender, puree the mango until it forms a smooth paste.

Mix in the mango paste, then add in the eggs one at a time, beating after each addition.

Pour the batter into the springform pan, then bake for 1 hour and 20 minutes.

Let cool completely on the counter before placing in the fridge. Chill overnight.

In a food processor or blender, puree the mango, lime juice and sugar until the result is a thick but non viscous glaze.

Remove the ring of the pan, then garnish with the glaze before serving.


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