Chef Noel Cunningham Mango Cheesecake

“My signature cheesecake is the perfect indulgence for any special occasion.This tropical style dessert really delivers on the wow-factor.” – Chef Noel Cunningham, Cuisine by Noel

(Makes 8 to 10 servings)

For the Crust:
Graham cracker crumbs
1/2 cup granulated sugar
6 Tbsp. butter

For the Filling:
24oz. cream cheese
1/2 cup mango, purée
1 1/2 cup granulated sugar
3 eggs
1 tsp. vanilla
1/4 cup sour cream
Lime zest
1/3 cup whipping cream

For the Mango Glaze:
1 cup mango purée
1 Tbsp. corn starch
1/4 cup sugar
1 cup water

Special Equipment:
9-inch springform pan

Preheat oven to 350 degrees F.

Make the Crust:
Stir the graham cracker crumbs, sugar and melted butter until evenly combined then press the mixture into the bottom of a 9-inch springform pan to form a tight base. Chill in the refrigerator for about 10 to 15 minutes.

Lower the oven temperature to 325 degrees F.

Make the Filling:
n the bowl of a standing mixer fitted with the paddle attachment or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Add the sour cream and eggs one at a time, beating well after each addition. Stir in the vanilla, mango purée and cream.

Pour the batter into the prepared pan. Bake until top of the cheesecake is lightly browned and the centre jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before adding the mango glaze.

Make the Mango Glaze:
To a small saucepan add water and sugar; whisk together. Add the mango purée and whisk to combine. Turn on the heat to medium and begin to gently cook. Add the corn starch, whisking to combine. Increase heat to medium-high and cook the mixture just until it begins to boil. Boil for 30 seconds (while whisking) then remove from heat.

Pour purée through a fine strainer to make sure the purée is very smooth. Keep stirring to allow the glaze to cool a bit then pour into a bowl and move to the fridge to let cool further.

When ready to add the mango glaze remove cake from the pan and using a spatula or spoon, spread glaze over the top of the cheesecake. Garnish with fresh mangoes, whipping cream, or chocolate syrup if desired.

Chef’s Notes:
– Allow glaze to come to room temperature before spreading over the cheesecake.
– Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing it.


  • Chef Noel Cunningham

    Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist. He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.

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