Best 2 Mango Chutney Cheesecake Recipes

Indulge in a culinary adventure with our tantalizing Mango Chutney Cheesecake, a symphony of flavors that will delight your senses. This delectable dessert seamlessly blends the vibrant tang of mango chutney with the creamy richness of cheesecake, creating a taste sensation that is both exotic and comforting. As you delve into this culinary masterpiece, you'll encounter a velvety smooth filling nestled within a crisp and crumbly graham cracker crust. The vibrant mango chutney swirls throughout the cheesecake, adding bursts of sweetness and a hint of spice that perfectly complement the creamy texture. This recipe offers three variations to suit your preferences, including a classic mango chutney cheesecake, a no-bake version for effortless preparation, and a vegan alternative that caters to dietary restrictions without compromising on taste. Get ready to embark on a culinary journey that will leave you craving more with each bite.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO CHEESECAKE

Mango Cheesecake image

Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.

Provided by Nigella Lawson

Categories cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

8 ounces (about 15 2 1/2-by-5-inch) graham crackers
3 tablespoons dark brown sugar
1 stick butter, softened and cut into pieces
4 small mangoes (to make approximately 2 cups purée)
1 1/2 pounds cream cheese
1 cup superfine sugar
6 large eggs
Juice of half a lime

Steps:

Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams

MANGO CHUTNEY CHEESECAKE

Mango Chutney Cheesecake image

Make and share this Mango Chutney Cheesecake recipe from Food.com.

Provided by Recipe Junkie

Categories Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3/4 teaspoon vanilla extract
2 eggs
1 graham cracker pie crust
1 (8 ounce) jar major grey mango chutney

Steps:

Preheat oven to 350.
In a medium mixing bowl, beat the cream cheese, sugar and vanilla together until smooth.
Add the eggs and beat until the entire mixture is well blended.
Pour the batter into the pie crust and bake for about 40 minutes until the middle is nearly set.
Cool and refrigerate for about three hours, or even overnight. (Can also be placed in the freezer for 1 hour).
When ready to serve, spread mango chutney onto the cheesecake to cover.
Or, you may slice individual servings of cheesecake and top with spoonfuls of chutney.

Tips:

For a smoother cheesecake, use a food processor to blend the mango chutney and cream cheese together until completely smooth.
If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits inside the pie plate.
To make the cheesecake ahead of time, bake it according to the recipe instructions, then let it cool completely. Cover the cheesecake tightly with plastic wrap and refrigerate for up to 3 days.
When you're ready to serve the cheesecake, let it sit at room temperature for about 30 minutes to take the chill off.

Conclusion:

This mango chutney cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy flavors of the mango chutney pair perfectly with the creamy cheesecake filling. This cheesecake is sure to be a hit with your family and friends.