Equipment
* optional
Ingredients
Mango Reduction
- 400 g fresh ripe mango flesh, diced
Cheesecake Base
- 600 g cream cheese, room temperature
- 200 g granulated sugar
- 4 eggs, large, room temperature
- 2 egg yolks, room temperature
- 280 ml heavy cream
- 25 g all-purpose flour
- 10 ml lemon juice
- 5 ml vanilla extract
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 458 kcal
- Protein
- 8 g
- Carbohydrates
- 32 g
- Fat
- 34 g
- Fiber
- 1 g
- Sugar
- 29 g
- Sodium
- 343 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 206 mg
- Potassium
- 209 mg
- Calcium
- 98 mg
- Iron
- 0.7 mg
- Magnesium
- 15 mg
- Phosphorus
- 142 mg
- Zinc
- 0.8 mg
- Vitamin A
- 367 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.32 mg
- Niacin
- 0.4 mg
- Folate
- 39 mcg
- Water
- 100 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat your oven to 240°C (465°F). Position the rack in the middle of the oven.
Prepare the springform pan by lining it with two large sheets of parchment paper. Crumple the paper first, then press it into the pan, ensuring it extends at least 5cm (2 inches) above the rim. Pleats and folds are desired.
Puree the mango flesh until smooth. Transfer to a saucepan and simmer over medium heat, stirring frequently, until reduced by half (you should have about 200g/200ml). Allow to cool completely.
In the food processor, combine the room-temperature cream cheese and sugar. Pulse until completely smooth and creamy, scraping down the sides to remove lumps.
Add the whole eggs and extra yolks one at a time while the machine runs on low speed (or pulse), ensuring each is incorporated before adding the next.
Pour in the cooled mango reduction, heavy cream, lemon juice, vanilla, and salt. Process until combined.
Sift the flour over the batter. Pulse 2-3 times just to incorporate. Do not overmix.
Pour the batter into the prepared pan. Bake for 30-35 minutes. The top should be dark brown (bordering on black in spots) and the center should still be very jiggly, like unset gelatin.
Remove from the oven. Let cool in the pan at room temperature until fully set (about 2-3 hours), then refrigerate for at least 3-4 hours before slicing.
Chef's Notes
- Temperature is critical: All dairy ingredients must be at room temperature before mixing to prevent lumps.
- The mango reduction step is mandatory. Using raw puree adds too much water, which prevents the cheesecake from setting properly.
- Do not be afraid of the dark color. The 'burnt' flavor creates a caramel bitterness that counteracts the richness of the cream and the sweetness of the mango.
- Serve with a pinch of flaky sea salt on top to pop the flavors.
- For the cleanest slices, dip a sharp knife in hot water and wipe dry between every cut.
Storage
Refrigerator: 4 days — Keep loosely covered to maintain the texture of the burnt top.
Troubleshooting
Cake is soupy in the middle after slicing
Cause: The cake was sliced while still warm or didn't chill long enough
Fix: Return to the fridge for 2-4 hours to firm up.
Prevention: Basque cheesecake relies on residual heat and refrigeration to set the custard center. Must chill completely.
Top isn't burning/browning enough
Cause: Oven temperature too low
Fix: Move to the top rack for the last 2-3 minutes of baking.
Prevention: Ensure oven is fully preheated to 240°C; use an oven thermometer.
Cultural Context
Originating from the La Viña bar in San Sebastián, Spain, the Basque cheesecake (Tarta de Queso) defies traditional baking rules by baking at extreme heat for a burnt crust and creamy core. This variation introduces mango, a fruit popular in modern Spanish fusion cuisine, adding a bright, tropical dimension to the rustic classic.
