Mango Lassi Cheesecake
A luscious mango-flavored cheesecake with a buttery biscuit base, creamy filling, and hints of cardamom and saffron. Perfectly balanced with a swirl of mango pulp, this dessert is rich yet light, ideal for special occasions or make-ahead indulgence.
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.
