Mango Cheesecake with Oreo Crust

This Mango Cheesecake with Oreo cookies crust is a light, tropical dessert that is perfect on late spring/early summer. The dessert doesn't need much added sugar because ripe mangoes tend to be already very sweet.

Course Dessert

Cuisine American

Keyword Mango Cheesecake, Mango Cheesecake Oreo Crust

Prep Time 35

Cook Time 1 45

Chilling time 8

Total Time 10 20

Servings servings

Calories 668kcal

Author Sonila

Equipment

Springform Round Pan 9 Inch
Handheld mixer or Food Processor
Blender

Ingredients

Oreo Crust

35 regular oreos
5 tbsps butter

Cheesecake Filling

32 ozs Cream Cheese 4 packages of 8 ozs
6 eggs we'll use 3 whole eggs and 3 egg yolks
1 tbsp vanilla extract
3.5 cups mango puree about 6 large ripe mangoes
0.5 cup sour cream
0.5 cup sugar varies on how sweet the mangoes are
1 tbsp fresh lemon juice

Instructions

Oreo Crust

Add the oreos to a blender and process until you get fine crumbs. See the type of blender I have in the notes. I use the pulse feature few times to grind the oreos. I don't remove the white part from the oreos.
Melt the butter then add to oreo crumbs, mix well.
Grease the springform pan slightly. Add the oreo/butter mix and press on all sides to make it even and you can give it the shape your want. I love adding a little edge to the sides and make the bottom not so thick, however I am not very good in making the sides even. Bake at 350 degrees for about 10 minutes then let cool while you prepare the cheesecake filling.

Cheesecake

Make sure both cream cheese and eggs are room temperature before you get started, otherwise cheesecake will be lumpy.
Slightly beat 3 whole eggs and 3 egg yolks. Add sugar and continue mixing until the mix looks creamy and light.
Slowly add the cream cheese and continue mixing until you get a homogenous mix and no lumps. Then add sour cream and vanilla while you are mixing. Finally add the lemon juice.
Once the filling is ready, then you add the mango pulp into the filling and continue mixing on low speed until everything is incorporated.
Wrap the springform pan with heavy duty oversize aluminum foil. If you don't have oversize, cut 2 large rectangular pieces and place them on top of each other in a cross shape. Then wrap the springform pan. This is done so the water from the water bath doesn't go in.
Pre-heat over to 325 degrees F. Pour filling over the oreo crust. Use a spatula is needed to smooth the top. Get a large roasting pan, place the cheesecake springform pan in the middle and fill the roasting pan with boiling water until about 1 inch from the top edge of the cheesecake pan. Place in the middle rack of the oven and bake for about 1 hr and a half. Usually I check often towards the end so the top of the cheesecake is golden and center is still a little wobbly but edges are firm.
Remove from oven and let cool outside for half an hour or so. Then remove from roasting pan and place on a cooling rack and let rest for another cooling rack. Finally place in the refrigerator to chill for about 8 hrs or so. Usually I let the cheesecake stay in refrigerator overnight and next day cheesecake can be served as needed.
Remove the springform pan carefully. Serve the cheesecake with freshly cut mango or any topping of your choice.

Notes

This is my blender that I used for the crust - Ninja Blender.
My springform pan looks like this one, not sure it's the same brand - Springform Pan.
Sugar - I use no sugar for very ripe mangoes, 0.5 cup sugar on store bought mangoes and 1 cup of sugar for frozen mangoes.
Mangoes tend to vary in texture and flavor across varieties, feel free to adjust the quantity. I feel that 3.5 cups puree of the mangoes I have it's the perfect balance for the cheesecake to really highlight the mango flavor.
This cheesecake is usually cut in 10 slices (restaurant portions) but in my house we cut smaller slices so it's more like 14 portions hence less calories than the nutrition label shows.

Nutrition