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Mango Raspberry Cheesecake Cake

Combine tropical flavors with creamy cheesecake in this delightful Mango Raspberry Cheesecake Cake that's perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake Layer
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.5 cups buttermilk
For the Cheesecake Layer
  • 16 oz cream cheese, softened
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups mango puree (about 1 ripe mango)
  • 0.5 cups fresh raspberries
For the Topping
  • Fresh mango chunks
  • Fresh raspberries
  • Mint leaves (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another large bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and buttermilk.
  5. Gradually add dry ingredients to wet ingredients until just combined.
Baking the Cake
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for about 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan.
Cheesecake Layer
  1. In a clean mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add in eggs one at a time, followed by vanilla extract and mango puree.
  3. Gently fold in the raspberries to create berry swirls.
Assembling and Baking Cheesecake
  1. Once the cake layer is cool, pour the cheesecake mixture over it.
  2. Bake at 325°F (160°C) for about 45-50 minutes, until the cheesecake is set but still slightly jiggly in the center.
  3. Turn off the oven, crack the door, and let it cool inside for an hour to prevent cracks.
Chilling and Decorating
  1. Refrigerate the cake for at least 4 hours, or overnight.
  2. When ready to serve, decorate the top with fresh mango chunks, raspberries, and mint leaves.

Notes

For a buttermilk substitute, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. This cake can be made a day in advance and stored in the refrigerator.