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    Home » Recipes » Blog

    Baked White Chocolate and Mango Cheesecake

    December 11, 2017 By Sara McCleary Updated March 16, 2022 - This post may contain affiliate links

    Jump to Recipe

    White Chocolate and Mango Cheesecake, with summery mangoes, the perfect dessert to entertain this summer. Baked to perfection, with a rich velvety vanilla white chocolate cheesecake, dark moreish Oreo crumb and refreshing Australian mangoes!

    If you have made my Matcha White Chocolate Cheesecake you will notice that both these recipes are very similar. That’s because I have come up with the perfect baked cheesecake recipe. It’s so easy to tweak and change it up completely.

    This dessert will bring a little Australian summer to your dining table. Something that is also on the decadent side.

    Baked White Chocolate and Mango Cheesecake

    In general I’m not a big fan of Oreo biscuits. I won’t reach for one to have with a cup of tea or any kind of biscuit fix. In fact they are a great biscuit to have in the house as I won't eat them.

    But transform the humble Oreo cookie into a base and sides of a cheesecake, well folks that's a totally different scenario. When pulverised and extra butter added they become a rich moreish chocolate crumb, perfect for both baked and fridge set cheesecakes.

    Baked White Chocolate and Mango Cheesecake
    Baked White Chocolate and Mango Cheesecake

    It’s important to note that my 1 tablespoon of Vanilla Bean Paste in the White Chocolate and Mango Cheesecake recipe is not a typo. Yes, it is One Tablespoon. Not only does this amount let you see the tiny flecks of vanilla generously dotted through the cheesecake, it adds a lovely rich vanilla flavour to the white chocolate. No, it’s not too much, it works brilliantly.

    Spreading the cream spread over the top of the cheesecake is an option. As mention many other recipes of mine, cream hides a million sins in regard to desserts. Smear it here and there, and it covers all sorts of crimes.

    In this case I wanted the mango slices to rise slightly above the top of the cheesecake sides. I could have placed the mango straight on top but wanted it to be a little more visually appealing. Plus mango and cream make the perfect couple.

    Baked White Chocolate and Mango Cheesecake
    Baked White Chocolate and Mango Cheesecake

    You don’t have to be as fancy with the way you place your mango. Though the “flower” effect in the photos is an easy one to accomplish. Simply just layer the mangoes on top of each other starting from the outside and keep going around in a spiral formation to the centre. Or off centre as I have. I should say, “I created the off centre look for maximum visual presentation! “ (cough cough bulls#@t). Proves I am only human and not perfect.

    White Chocolate and Mango Cheesecake is the perfect dessert for entertaining this summer. Bake the day ahead, and decorate the morning of the event. Too easy, I do hope you love it.

    Sara xxx

    Other Cheesecake Recipes

    Baked Matcha White Chocolate Cheesecake - green tea cheesecake topped with decadent dark chocolate ganache
    Basque Burnt Cheesecake - four ingredient cheesecake sensation
    Cheeselova - the love child of cheesecake and pavlova
    Chocolate Cheesecake Crackle Pie - chocolate crackle shell with chocolate cheesecake filling
    Strawberry Cheesecake Sponge Cake - when light and airy sponge and strawberry cheesecake collide
    Lemon Myrtle Cheesecake - A creamy taste of Australia with a macadamia base
    Baked Anzac Cheesecake - All the flavours of an Aussie ANZAC biscuit in cheesecake form

    Baked White Chocolate and Mango Cheesecake

    Baked White Chocolate and Mango Cheesecake

    Recipe Author: Sara McCleary
    White Chocolate and Mango Cheesecake, with summery mangoes, the perfect dessert to entertain this summer. Baked to perfection, with a rich velvety vanilla white chocolate cheesecake, dark moreish Oreo crumb and refreshing Australian mangoes!
    4.50 from 2 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 mins
    Cook Time 50 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American, Australian
    Servings 12 people
    Calories 558 kcal

    Ingredients

    Oreo Base

    • 400 grams Oreo cookies
    • 125 grams butter

    White Chocolate Cheesecake Filling

    • 500 grams cream cheese, room temperature
    • 100 grams (½ cup) caster sugar
    • 4 teaspoon (1 tablespoon) vanilla bean paste
    • 3 eggs (large)
    • 4 teaspoon (1 tablespoon) cornflour
    • 150 ml cream
    • 200 grams white chocolate, melted

    Topping

    • 2 large mangoes
    • 300 ml cream, whipped

    Instructions
     

    • Preheat oven 160°C (320°F). Line the base of a 21cm (8 inch) springform cake tin with baking paper.
    • Blitz Oreos (with cream) in a food processor until they have formed a fine crumb.
    • Put Oreo crumbs in a medium size bowl, stir through the melted butter. When crumbs and butter and thoroughly combined place in the lined spring form tin.
    • Press crumb up the sides and along the base of the tin. I find using a flat bottomed thick glass perfect for smoothing out the surface and keeping it uniform in thickness. Once done place in fridge until required.
    • Using a stand mixer or hand beaters, beat cream cheese, sugar and vanilla bean paste together until smooth.
    • Add eggs one at a time, beating well between each addition until mixture is well combined.
    • In a small bowl mix cornflour with 2 tablespoons of cream.
    • Add cornflour slurry, remaining cream and melted white chocolate to the cream cheese mixture. Beat until well combined.
    • Pour cream cheese mixture into prepared Oreo biscuit base.
    • Place springform tin on a lined baking tray and place in oven. The baking tray will catch any butter that leaks from the tin.
    • Bake cheesecake for 50-60 minutes, until it is set in the centre.
    • Once cheesecake is cooked through turn the oven off, and leave the cheesecake in the oven, with the door ajar for a further 2 hours or until cooled.
    • Once cheesecake has cooled in the oven place in the refrigerator to chill.  Cheesecake may be made the day before serving.
    • On the day of serving cover top of cheesecake with whipped cream and sliced mangoes.

    Notes

    For mango decoration on top of cheesecake
    Peel mangoes and cut the cheeks away from the large centre seed.  Place mango cheeks cut side down on a chopping board.  Using a sharp knife cut mango cheeks in to thin strips length wise.
    Using the longest slices of mango, strat from the outside edge of the cheesecake and layer your slices around the edge. Keep going with more mango slices, laying those next to already placed mango slices.  Continue going with the rest of the mago working your way into the centre of the cheesecake.  Using the smaller slices towards the centre.
    Cheesecake can be made the day before serving undecorated.  Decorate cheesecake with cream and mango the day of serving.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 558kcalCarbohydrates: 36gProtein: 6gFat: 44gSaturated Fat: 24gCholesterol: 160mgSodium: 391mgPotassium: 172mgSugar: 24gVitamin A: 1430IUVitamin C: 0.2mgCalcium: 81mgIron: 3.2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

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      Recipe Rating




    1. Jo Allan

      December 23, 2022 at 9:09 am

      Can I use low fat cheese?

      Reply
      • Sara McCleary

        December 23, 2022 at 6:45 pm

        Hi Jo
        I don't see a problem if the low-fat cream cheese is the same consistency as normal full-fat cream cheese. Please note I have not tried this recipe with low-fat cheese.
        Let me know how you go.
        Cheers, Sara

        Reply
    2. Traci

      February 17, 2019 at 8:45 am

      5 stars
      I came just for the pictures. You did NOT disappoint! I'm mesmerized! I was dying to see the inside and you should've heard me when it finally came.

      Reply
    3. Marie

      December 15, 2017 at 12:18 pm

      hi Sara! I only have a 10-inch spring form pan. Will that be ok?

      Reply
      • Sara

        December 15, 2017 at 2:28 pm

        Hi Marie,

        In theory I can't see why you couldn't. Just be aware that the cheesecake will not be as high as it will be wider, you will have a flatter looking cheesecake Not that that is a bad thing. Cooking time may be reduced, again due to height/thickness change, flatter should cook quicker.

        Buy an extra mango as you will have more surface area to decorate on top. If they aren't large mangoes, buy an extra two to be safe.

        Hope all goes well!

        Reply
    4. shivam

      December 11, 2017 at 5:09 pm

      4 stars
      Nice article and the images were mouth watery

      Reply

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