This Chocolate Cheesecake with Mango Topping is one of the most delicious desserts you can imagine! The creamy texture, buttery crust and flavourful topping make it a delicious treat.
How did I come up with this recipe
I am a big fan of Rudolf Van Veen. I’ve learned quite a few things from his TV program Rudolf’s Bakery.
My mom likes Rudolf as well and she enjoys trying his recipes too. One day she made this cheesecake and we all agreed that it was incredibly delicious! I love cheesecake in general but this one was impossibly tasty.
The original recipe looked to me a bit too rich: the chocolate cheesecake by itself is so nice that I don’t think it needs a heavy topping. But as the chocolate pairs incredibly well with the mango, I made the topping similar to my No Bake Cherry Cheesecake, just I used mango instead of cherries.
What makes this dessert so great
First it has a very velvety chocolate filling, with a perfectly nice texture and taste. It feels like thicker chocolate mousse, unbelievably great, especially if you love chocolate. On the other hand, it turned out that the not so usual combination of mango and chocolate is incredibly good. This dessert it is definitely worth trying!
- This is a classic baked cheesecake with chocolate in the filling. Make sure you bake it at lower temperature (320 degrees F/ 180 degrees C) and leave it in the oven to cool for one hour after baking with the door slightly open.
- You don’t need to bake this cheesecake in a water bath but make sure you don’t overbake it. It is ready when the edges become golden brown and the center is just set but not too jiggly.
I would be really happy if you share your opinion about this cheesecake. If you liked the recipe, please share the link in social media so more people can benefit from it!
Chocolate Cheesecake with Mango Topping
For the crust:
- 7 oz/ 200 g g graham crackers, or waffers/ plain cookies
- 2 tbs/ 20 g almond flour
- ½ cup 100 g butter, melted
For the cheesecake filling:
For the topping:
- 1 medium mango, finely chopped
- 2 tbs sugar
- ⅓ cup / 80 ml water
- ½ tbs cornstarch
- ½ teaspoon cinnamon
- Line a 24 cm/ 9 inch spring form pan with a circle of baking paper. Preheat oven to 160º C/ 320º F. Wrap the bottom of the pan with aluminium foil.
- In a food processor crush the cookies into crumbs. Combine with the almond flour and melted butter and mix well. Press the crust to the bottom of the spring form pan. Leave the pan in the freezer while preparing the filling.
- In a large bowl mix together cream cheese and sugar until blended. Add vanilla, sour cream and eggs, one at a time, and continue mixing until homogeneous. Little by little add the butter and the chocolate with a spoon (ideally melted together over a pan of simmering water) and mix well after each addition. At the end add the flour and mix until just absorbed.
- Pour the filling onto the prepared crust and bake for about 1 h and 20 minutes or until the center of the cheesecake is just set. Switch off the oven and open the door half way or less. Allow the cheesecake to stay inside for half an hour before removing it from the oven. Let it cool for 2-3 hours at room temperature, before topping it.
- In a small saucepan over medium heat combine the chopped mango with sugar and half of the water. Bring to boil, lower the heat and cover with a lid. Let simmer for 5 minutes.
- In a small bowl or cup combine cornstarch, cinnamon and water and stir until blended. Pour into the simmering mango and sugar mixture. Stir continuously until the topping thickens. Remove from heat and let cool for half an hour before topping the cheesecake.
- Let the cheesecake stay in the fridge for at least 6-8 hours before serving it.