I am looking for a reliable cheesecake recipe--I don't have a lot of time, and there are so many on the web that I'm more confused than I was when I started searching. I want to make a mango cheesecake. I've got the mango part covered--I found a delicious canned pureed mango. It's the cake and crust part that I need help with. I tried a no-bake recipe yesterday, and although it turned out tasty, it's unsliceable--you basically have to scoop it into a bowl and eat it with a spoon. So I think I need to try the baked kind. I want it to be firm enough so that not only can I slice it, I can remove the sides of the springboard pan. Does anybody know of a reliable recipe? If so, can I just add the mango puree? Or do other ingredients need to be adjusted?

Hi Carol,

I'm certainly not an expert, but my family loves cheesecake, and I've downloaded and collected well over 100 recipes that I'm determined to try before I "retire" my apron! I know how confused you can get when doing a search on the Internet. Unfortunately I don't have a mango recipe, but I did a quick search on Google and looked at a few. I think they're very similar to pumpkin cheesecake, especially if what you've got in mind uses a mango puree. I have a few pumpkin cheesecake recipes and plan to try one of them for our Canadian Thanksgiving next weekend. I've made a couple of New York style cheesecakes that were to-die-for, so I'm going to compare my pumpkin recipes to these when deciding which one to make.

I've found with the cheesecakes we've "taste tested" so far that the best ones...thick, rich, and creamy (not dry)...have anywhere from 3 to 5 packages of cream cheese (not light) and 4 to 6 eggs. Some of them call for a thickener (flour or cornstarch) if there is a liquid, like evaporated milk or whipping cream, added. Most cheesecakes are baked at 325 or 350, and are done when the center is still a bit jiggly. They set up when they've cooled. I put a shallow pan of water on the bottom rack of my oven and I've never had one crack. Cheesecake is best made a day ahead.

If you do a search at allrecipes.com or tasteofhome.com you'll find several pumpkin cheesecake recipes that are tried and true. You can probably just substitute your mango puree for the pumpkin in a recipe. If you search on tasteofhome, go into the Recipes conversation board and type pumpkin cheesecake in the top left corner. If you'd like the recipes for one or two of the New York style cheesecakes I've already tried, I'd be happy to email them to you. Hope this has been of some help in narrowing your search.

Sadie

Oh yes, Sadie, that was very helpful--almost a crash course in cheesecake-making. I'm printing it out and pasting it to the inside cover of my recipe book. And yes, I really would like to see the recipes that have passed your tried-and-true test. Here's my email address: ckhowell@cableone.net

And thanks so much! I really do appreciate your help!

Hi Carol -
Here are some tips that have helped me with cheesecake. Mix on low speed to prevent air bubbles. Grease sides of pan to prevent cracking. Wrap bottom of springform pan in foil and place in ½” water bath. Bake at 325. When cheesecake is almost done (still jiggley in center), turn off oven and let sit for 1 hour. I make a graham cracker crust and use a 9" springform pan. For more info, go to the search box and type in lime cheesecake. Last year there were bakers on this board posting reviews of lime cheesecake. P.S. If you are making your own crust, I have a good recipe for graham cracker and coconut crust that would go well with mango.

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- BarbaraMc

Thanks, Barbara--these are very useful tips. Yes, I would like to see your crust recipe. Also, how do you make sure you have enough crust to cover the sides and bottom of the pan? And how do I know it's thick enough to be sliced without the cake collapsing? I have very little experience with springform-baked cheesecakes. All I've ever done is buy a pre-made pie crust and fill it. Thanks again!

You don't have to cover the sides of the pan for the cheesecake not to collapse. Last Thanksgiving I made a cheesecake with only a graham cracker crust bottom. Cheesecake should be firm enough to hold its own after you release the springform.

Graham Cracker and Coconut Crust:
1-1/3 cup graham cracker crumbs, finely ground
1/4 cup butter, melted
1/3 cup sweetened flaked coconut
1 tsp coconut extract
1/8 tsp salt, if using unsalted butter
Preheat oven to 350. Combine all ingredients. Press mixture evenly in bottom and up sides of 9" springform. Bake 6-8 minutes until crisp. Cool and fill. Note: I press it up the sides as far as the crust will take me, depending on the size of the pan and amount of crust.

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- BarbaraMc

my favorite crust for cheesecake:

1 cup flour-sifted
1/4 cup sugar
1 teaspoon lemon peel-grated
1/2 cup butter or margarine
1 egg yolk-slightly beaten
1/4 teaspoon vanilla

make crust: combine first three ingredients. cut in butter til mixture is crumbly. add egg yolk and vanila. blend thoroughly. pat 1/3 of dough on bottom of 9" springform pan (sides removed). bake in 400 degree oven about 8 minutes or til golden; cool. attach buttered sides to bottom and pat remaining dough on sides to height of 1 3/4 inches.

fill...... and bake as usual

if i remember correctly this may have been from better homes at some point.

i do have the cheesecake part of the recipe too if anyone would like it.

does any body have recipe for no bake cheese cake made with cool whip? i've heard it is very good, but i don't have a recipe.

I've never made this, but here's a recipe for Mango Cheesecake.
MANGO CHEESECAKE

Please note that we do not allow copyrighted recipes to be posted here. I've linked to the recipe question instead. INFO