Yes another cheesecake! I know! I know! I am obsessed!
If you have ever tried any of my Vegan Cheesecake Recipes though, you will know why I can’t get enough of it!
Today Mango Cheesecake is the star with a fresh mango compote
to pile on top of my famous vegan NY Style Cheesecake
If you know anything about me and my cheesecake obsesssion
You will know that I have been adding everything but the kitchen sink to it to make tons of different fabulous combinations!
Click the links below for more of the best cheesecake recipes!
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- Twix Cheesecake
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- Strawberry Cheesecake
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- Chocolate Cheesecake
Twix Cheesecake ~ Vegan & Gluten Free
Notes for Success:
Some people wonder why I use regular cake pans for my cheesecake recipes instead of the Springform pan
Click here for an explanation as to why I do not prefer springform pans
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
You may notice that my base recipe for cheesecake is always the same with an occasional variation to the amount of sugar or an added spice
And at times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories
I do not find an extremely noticeable difference in the outcome so for me I like the tofu version best
Additionally I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored
I have not had success with any other brand in BAKED recipes.
For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
If you want to see that disaster caught on video check out my Cranberry Cheesecake where I used Violife for the first time.
CLICK HERE FOR THE CRANBERRY CHEESECAKE DISASTER!
But let’s get back to this luscious combination of mango and pure vanilla goodness!
CHECK OUT THE FULL VIDEO TUTORIAL ON YOUTUBE TO SEE HOW EASY IT IS TO MAKE THIS CHEESECAKE!
- For the Cheesecake Batter:
- Vegan Cream Cheese *see notes 12ounce (340g)
- Firm Tofu 4 ounces (113g) **see note above
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk *I use soy milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- For the Crust:
- Graham Cracker Crumbs 1½ cups
- Granulated Sugar ¼ cup (56g) *optional (I often leave out the extrs sugar!)
- Melted Vegan Butter 4 Tablespoons (56g)
- For the Mango Compote:
- 2 Large Mango small diced (approx 2 cups)
- Water ½ cup (118ml)
- Granulated Sugar ¼ cup (50g)
- Granulated Sugar 2 Tablespoons (25g)
- Cornstarch 2 tablespoons (16g)
- Water 2 Tablespoons (30ml)
- Prepare the crust by crushing approx 10 sheets of graham crackers with the sugar in a food processor and then add the melted vegan butter
- Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients into a food processor and process until smooth
- Pour batter into prepared pan and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
- Remove from the oven and refrigerate overnight before unmolding
- In the meantime you can make the Mango Compote by combining the first measure of sugar with the first measure of water and bring to a boil.
- Combine the second measure of water with the cornstarch and second measure of sugar and whisk smooth (this is called a slurry)
- Once the sugar water in the pot comes to a boil add the slurry and whisk smooth while bringing back to a full rolling boil to activate the cornstarch.
- Remove from the heat and add the diced mangoes, stir to coat well.
- Transfer to a bowl to cool completely then refrigerate overnight and top the cheesecake with it in the morning.
Can Clear Jel be used in place of cornstarch?
yes
Gretchen,
Can you please email me your mango mousse cake recipe? I ate it today. It was extremely delicious. Can’t get in in Pinterest or google. Something is wrong with the website. Thanks!!
HI Maria, having some techinical errors with the site, and it seemed to happen while I was in Florida visiting my mom ( I just got back today) looking into it now thanks!
How drastically does the taste change using apple cider vs lactic acid? As much as I’d love to have it to play with it(vegan mozz especially), it’s pretty pricey.
I prefer the vegan lactic acid for sure, it has a much more pronounced tang compared to the ACV. I got it on amazon CLICK HERE
My cheesecake ended up cracked on the top and edges. Any idea why?
Did you use the water bath? Sometimes if my water evaporated before it was done baking it will souffle slightly on the sides and do the same thing. Its also possible the oven temp was a bit too high causing it to bake faster on the top and edges. You can honestly go at 335°F (but I was told I was confusing many people with that temperature since many ovens don’t do specific temps like that?)
Gretchen,
I made this and used ginger snaps for the base and strawberries for the top and it was THE BEST cheesecake I have EVER eaten. I have had cashew cheesecakes and they are too heavy. This was light and creamy and SOOOOOOO YUMMY. The peeps I made it for had no clue it was vegan and loved it. This one truly is guilt free. 8 portions and only 1 tub of tofutti cream cheese. Adding the tofu really lightens it up. Thanks so much for a fail safe recipe.
YAY! thanks for the feedback! I too love this cheesecake (base) recipe can be used for just about EVERYThing!!
Hi Gretchen,
Is there any substitute for sour cream in this recipe? Will vegan Greek yogurt works?thanks
yes it will work! Or you can just use more vegan cream cheese for a slightly more firm cheesecake, the sour cream addition makes it super creamy!
Hi Gretchen, is there a reason as to why you add sour cream to this recipe but not the other cheesecake recipes like the white chocolate cheesecake?
I was just trying out different variations. The sour cream definitely makes it less dense (You can probably see the super creaminess of this one compared to for example The NY Style Cheesecake HERE)
This mango topping can be put on top of the other base recipe for cheesecake *the baklava one I linked is a standard vanilla base cheesecake that is more dense and firmer than this one here.
So really it’s just swapping recipes if you prefer one over the other, or cannot get the sour cream
So excited to try this! Just wondering if you have tried it with a gluten free flour instead of the wheat flour? Just for the cheesecake mix itself. Will find appropriate gf biscuits for the crust 🙂
Hi! You can add a GF flour instead! I just add some flour to help absorb some of the excess liquid without adding in more constarch which could tend to make it too stiff
Gretchen, the link on why you prefer cake pans does not work. Can you please elaborate on why you prefer cake pans? I only have a springform pan.
Thank you for letting me know!! CLICK HERE FOR UPDATED LINK