Does the thought of baking a cheesecake make you nervous? Between the calories and the long lists of rules, it can feel daunting. I can’t help with the calories (every so often, indulge), but this recipe is straightforward and produces a top-notch baked cheesecake.
Every time I talk about cheesecake I can’t help but remember that Friends episode—the one with all the cheesecakes. Have you ever loved a dessert so much you’d risk eating it off the floor? Maybe this one will be that kind of love. It’s definitely worth trying.
The cheesecake filling is exceptionally simple and comes from Simy Matthew’s Instagram page. It uses just a few everyday ingredients and comes together quickly. The recipe calls for a cup of condensed milk; despite sounding cloyingly sweet, the finished cheesecake is balanced—sweet, but not overpowering.
This time I used a different crust inspired by a recipe I found online. It’s a one-bowl crust: mix everything together, press it into the pan and chill briefly before adding the filling for a soft, crumbly base. If you prefer, you can substitute the classic crushed digestive biscuit and butter crust instead.
The mango topping is optional, but it adds a bright, fresh contrast to the rich cheesecake. It’s summer—mangoes are irresistible—so I recommend it.
Easy baked cheesecake with mango topping
Pin Recipe
Ingredients
For the cheesecake filling
- 500 grams or 2 cups cream cheese room temperature
- 240 ml or 1 cup condensed milk room temperature
- 2 eggs room temperature
- 1 tablespoon corn flour
- 1 tablespoon vanilla extract
For the crust
- 180 grams or 1 1/3 cups all-purpose flour
- 50 grams or 1/4 cup granulated or castor sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 egg room temperature
- 112 grams or 1/2 cup unsalted butter melted
For the mango topping
- 2 large mangoes
- 2 tablespoons lime juice
- 50 grams or 1/4 cup granulated sugar
- 1 tablespoon cornflour
- 60 ml or 1/4 cup water
Instructions
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Mix all crust ingredients in a bowl until the mixture resembles wet sand and is evenly combined.
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Press the crust into the base of an 8 or 9-inch springform or loose-bottom pan and up the sides about 2 inches. Wrap two sheets of aluminum foil around the pan to make it leakproof for the water bath.
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Chill the crust for 15–20 minutes.
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Preheat the oven to 200°C (400°F).
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Bring about 1 litre of water to a boil for the water bath.
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Prepare the cheesecake filling while the water heats.
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Beat together the cream cheese, condensed milk and vanilla until smooth.
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Add the eggs one at a time, beating well after each addition.
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Stir in the corn flour until incorporated.
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Pour the filling into the prepared crust.
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Place the cheesecake pan inside a larger ovenproof pan.
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Pour the hot water into the larger pan to create a water bath, with water coming at least 2 inches up the side of the cheesecake pan.
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Place the water bath with the cheesecake into the oven.
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Bake for 40–50 minutes.
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The cheesecake is done when the center jiggles slightly like jelly but the edges are set.
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Remove from the oven and leave the pan in the water bath for another 30 minutes.
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Lift the cheesecake from the water bath, bring to room temperature, then cover and chill for at least 5 hours.
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To make the topping, peel and chop the mangoes.
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In a heavy-bottomed saucepan, heat the chopped mangoes with the sugar and lime juice until it reaches a boil.
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Mix the cornflour with the water until smooth.
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Reduce heat to low, add the cornflour mixture, and stir until the topping thickens. Remove from heat and cool to room temperature.
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When the cheesecake is set, run a knife around the edge, remove the pan sides and base, transfer to a serving plate and pour the mango topping over.
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For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Notes
Store refrigerated and serve chilled or at room temperature.
If you prefer a sweeter cheesecake, add another 1/4 cup condensed milk.
Topping alternatives: Nutella, dulce de leche, ganache, or any fruit compote or curd.
Adjust the sugar in the topping to suit the sweetness of your fruit.
For a crisper, darker crust, prebake the crust at 180°C for 15–20 minutes, cool, then fill.
My measuring cup is 240 ml.
Take a look at a slice of this luxurious cheesecake—creamy, rich and delightfully indulgent, brightened instantly by the mango topping. In uncertain times, a little dessert can be a simple reason to celebrate and brighten the day.