This Mango Lassi Cheesecake brings together the tropical sweetness of mangoes with the creamy richness of cheesecake, infused with fragrant cardamom and saffron.
Packed with protein from cream cheese and the natural goodness of fruit, it’s a satisfying dessert that’s fiber-rich and indulgent yet approachable.
Perfect for everyday treats, gatherings, or a make-ahead dessert, it’s both quick and rewarding.
Mango Lassi Cheesecake
Equipment
- 8-inch springform cake tin, greased and lined
- Mixing bowls, large and medium
- Rolling pin or food processor (for biscuits)
- Measuring Cups and Spoons
- Whisk or electric mixer
- Knife or skewer (for swirling)
- Roasting/baking tray (large, high-sided for water bath)
- Oven
Ingredients
For the Biscuit Base:
- 300 g digestive biscuits or any preferred biscuits
- 140 g unsalted butter melted
For the Cheesecake Filling:
- A few saffron strands
- 1 tbsp warm milk
- 600 g full-fat cream cheese
- 100 g granulated sugar
- 50 g cornflour
- 2 tsp vanilla extract
- 2 tsp cardamom powder
- 300 g mango pulp
- 120 g white chocolate melted
For Decoration (Optional):
- Extra mango pulp for swirling
- Whipped cream to pipe on top
- Mango pieces for garnish
Instructions
- Prepare the Oven and Cake Tin: Start by preheating your oven to 170°C (325°F). While the oven warms up, prepare your 8-inch springform cake tin. Grease the base and sides lightly with butter or non-stick spray, then line the bottom with baking parchment. For extra protection against water bath leaks, wrap the outside of the tin with several layers of aluminum foil. Set aside while you prepare the base.
- Make the Biscuit Base: Take 300 g of your chosen biscuits and crush them until they form fine crumbs. You can do this in a food processor for speed, or place the biscuits in a sturdy plastic bag and crush them with a rolling pin. Transfer the crumbs to a bowl, then pour in 140 g of melted unsalted butter. Mix thoroughly until all crumbs are evenly coated and stick together when pressed.Next, pour the crumb mixture into your prepared cake tin. Use the back of a spoon or the bottom of a glass to press the mixture evenly across the base, creating a firm, flat layer. Make sure the edges are slightly raised to help support the cheesecake filling. Once evenly packed, set the base aside while preparing the filling.
- Bloom the Saffron: Take a few strands of saffron and crush them lightly between your fingers or in a small mortar. Pour in 1 tablespoon of warm milk and let the saffron soak for a few minutes. This process, called blooming, releases the rich color and aroma of saffron, which will infuse the cheesecake with a subtle floral fragrance.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, combine 600 g full-fat cream cheese, 100 g granulated sugar, 50 g cornflour, 2 tsp vanilla extract, and 2 tsp cardamom powder. Using a whisk or an electric mixer, beat until the mixture becomes smooth and creamy, with no lumps remaining. Take your time here—this ensures a perfectly silky cheesecake texture.
- Add Mango and Saffron: Stir in 300 g mango pulp to the cream cheese mixture, followed by the saffron milk. Mix gently but thoroughly until fully combined. The mixture should have a smooth, even orange hue, carrying the aromatic notes of saffron and cardamom throughout.
- Incorporate White Chocolate: Melt 120 g white chocolate over a gentle double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Allow it to cool slightly, then fold it carefully into the mango-cream cheese mixture. This adds richness and a creamy sweetness that balances the tang of the mango.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared biscuit base in your cake tin. Spread it evenly with a spatula or the back of a spoon. Take a few dollops of extra mango pulp and drop them onto the top. Using a knife or skewer, gently swirl the mango into the filling to create a marbled effect—avoid over-mixing to preserve the visual swirl pattern.
- Prepare the Water Bath: Place your filled cake tin into a large roasting or baking tray with high sides. Carefully pour boiling water into the tray until it reaches about halfway up the sides of the tin. This water bath ensures even baking and prevents cracking, producing a smooth, creamy cheesecake texture.
- Bake the Cheesecake: Transfer the tray to the preheated oven and bake for 1 hour to 1 hour 20 minutes. The cheesecake is done when the edges are set and firm, but the center still jiggles slightly when you gently shake the tin. Do not overbake, as this will dry out the filling.
- Cool Gradually: Once baked, turn off the oven and open the door slightly. Leave the cheesecake inside for 1 hour. This gradual cooling prevents sudden temperature changes that could cause cracks. Afterward, remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Chill Overnight: Once fully cooled, place the cheesecake in the fridge and chill overnight (or at least 6–8 hours). This step is essential for the cheesecake to set properly, firm up, and develop its full flavor.
- Decorate and Serve: Remove the cheesecake from the springform tin carefully. If desired, pipe whipped cream around the edges or on top, and add fresh mango pieces for garnish. For a beautiful presentation, drizzle a little extra mango pulp on top. Slice with a hot, clean knife for neat, even pieces. Serve chilled and enjoy the tropical, creamy indulgence!
Notes
- Use ripe, sweet mangoes for the best flavor. Canned mango pulp works well if fresh mangoes aren’t available.
- For a firmer base, press the biscuit crumbs tightly and chill for 10–15 minutes before adding the filling.
- Blooming saffron in warm milk enhances its aroma and color—don’t skip this step.
- White chocolate adds creaminess; make sure it’s slightly cooled before mixing to avoid curdling the cream cheese.
- A water bath is essential to prevent cracks and maintain a smooth, silky texture.
- Chill the cheesecake overnight; this step allows it to set perfectly and develop richer flavors.
- Optional toppings like whipped cream and fresh mango slices enhance both taste and presentation.
Chef’s Secrets for Perfect Cheesecake
The key to a flawless Mango Lassi Cheesecake lies in technique and ingredient balance.
Start with room-temperature cream cheese to prevent lumps and ensure a smooth filling.
Bloom saffron properly to unlock its vibrant color and subtle aroma.
When swirling mango pulp, use gentle movements with a skewer or knife; over-mixing can dilute the marbled effect.
Baking in a water bath is non-negotiable—it gently cooks the cheesecake, keeping the center creamy while firming the edges.
Lastly, patience is essential chilling overnight develops the perfect texture and flavor depth.
Small touches, like piping whipped cream or adding mango pieces, elevate your cheesecake from ordinary to café-worthy.
Serving Suggestions for Mango Cheesecake
Mango Lassi Cheesecake shines when served chilled, either as a solo dessert or alongside complementary flavors.
Pair slices with lightly toasted nuts, a drizzle of honey, or a sprig of mint for a refreshing contrast.
For summer gatherings, serve with chilled herbal tea, mango lassi, or a tropical fruit punch.
You can also cut it into mini portions for party platters or elegant dessert cups.
Its vibrant color and tropical aroma make it a standout centerpiece for any occasion, from casual family dinners to festive celebrations.
Storage Tips for Best Results
To preserve the cheesecake’s creamy texture, store it covered in the refrigerator for up to 4–5 days.
If transporting, keep it in a sturdy tin and handle gently to prevent cracks.
For longer storage, you can freeze slices individually, wrapped in parchment and aluminum foil, for up to 1 month; thaw in the refrigerator overnight before serving.
Avoid leaving it at room temperature for extended periods, as the cream cheese filling can soften and lose structure.
Proper chilling also enhances flavor development, making each bite richer than the last.
Frequently Asked Questions
1. Can I use canned mango pulp instead of fresh mangoes?
Yes! High-quality canned mango pulp works perfectly and provides consistent sweetness and color. If using fresh mangoes, make sure they are fully ripe for maximum flavor and smoothness.
2. What can I use instead of white chocolate?
You can substitute white chocolate with cream cheese alone for a slightly tangier filling, or use a small amount of milk chocolate for a different flavor profile. Avoid dark chocolate as it may overpower the mango taste.
3. Is the water bath really necessary?
Absolutely. A water bath ensures gentle, even cooking and prevents cracks in the cheesecake. Without it, the edges may overbake while the center remains undercooked.
4. Can I make this cheesecake in advance?
Yes! In fact, it tastes best after chilling overnight. You can also prepare it a day or two ahead of time, making it perfect for parties or meal prep.
5. How do I get clean, neat slices when serving?
Use a hot, clean knife. Dip it in hot water, wipe dry, and slice the cheesecake. Repeat between cuts for clean, professional-looking slices without smudging the filling.
