Mango Glazed Cheesecake

Baked cheesecake with a graham cracker crust and fresh mango glaze.

Ingredients

• Crust — 8 Tbsp Salted Butter
• Crust — 1¾ cups Graham Cracker Crumbs (GF Optional)
• Crust — 1 tsp Ground Cinnamon
• Filling — 2½ lbs Cream Cheese Softened
• Filling — 1¼ cups Granulated Sugar
• Filling — 2 Tbsp Vanilla Extract
• Filling — 5 Large Eggs
• Fresh Mango Purée — Flesh From 2 Whole Ripe Mangoes
• Fresh Mango Purée — 2 Tbsp Granulated Sugar
• Fresh Mango Purée — ⅓ cup Water (Plus 1–2 Tbsp As Needed)
• Mango Glaze — 1½ cups Fresh Mango Purée
• Mango Glaze — 2 Tbsp Granulated Sugar (Adjust to taste)
• Mango Glaze — 1 tsp Lemon Juice
• Mango Glaze — Pinch Kosher Salt
• Mango Glaze — ¾-1 tsp Agar Agar Powder

Method

1. PREHEAT: Preheat the oven to 375 degrees.
2. MAKE THE CRUST: Melt the butter and place into a medium-sized mixing bowl. Add the graham cracker crumbs and cinnamon. Mix until crumbs clump in your hand when clenched. Spread evenly on the bottom of a 10-inch springform pan, and press down firmly with your hands. Freeze for 15 minutes to harden the crust.
3. MIX THE FILLING: To prepare the filling, place the cream cheese, sugar and vanilla extract into an electric mixer with the whisk attachment. Mix for 5 minutes on medium speed until mixture is smooth and creamy. Pause halfway through and scrape down the sides of the bowl to evenly incorporate. Turn the mixer to low speed and add the eggs, 1 at a time, mixing for 30 seconds between each egg. After the last egg is added, scrape down the edges of the bowl one final time. Mix for an additional 30 seconds.
4. PREPARE THE WATER BATH: Place the springform pan over 2 layers of aluminum foil on a sheet pan. Pour mixture over frozen crust. Bend the foil up and around the bottom ½ inch of the springform pan to protect it from the water. Place the sheet pan on the oven's middle rack, and pour warm water, ½-inch up on the sheet pan, ensuring no water goes over the foil.
5. BAKE AND CHILL: Bake for 1 hour. Cheesecake should be firm and lightly golden on top. Turn off the heat, open the oven door and let the cheesecake sit for 15-20 minutes. Remove from the oven and rest on the countertop for 30 minutes before refrigerating. Cover and place in the refrigerator overnight or at least 8 hours.
6. FRESH MANGO PURÉE: Place the mango flesh, sugar, and water into a small saucepan over medium heat. Bring to a simmer and cook for 3–5 minutes, stirring occasionally, until the mango softens and releases its juices. Transfer to a blender and blend until completely smooth. Strain through a fine mesh sieve to remove any fiber for a clean, glossy finish. After straining, the mango purée should be smooth and pourable, similar to a thick sauce. If it feels too thick, add 1–2 tablespoons of water to loosen slightly. Measure out 1½ cups for the mango glaze.
7. MANGO GLAZE: Transfer the mango purée to a small saucepan. Add the sugar and agar agar. Whisk to combine. Place over medium heat and bring to a full simmer, whisking constantly. Once simmering, continue cooking for 1–2 minutes to fully dissolve and activate the agar agar. Remove from the heat and stir in the lemon juice and a pinch of kosher salt. Allow the mixture to cool slightly, 2-3 minutes. Pour evenly over the fully chilled cheesecake, gently tilting if needed to create a smooth, even layer. Let set at room temperature for 10–15 minutes.
8. SLICING: Dip a chef’s knife into warm water before making each cut. Wipe clean between slices for sharp, clean edges through the mango glaze.