1. Prep the pan and oven

Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. For baked cheesecake, heat the oven to 325°F (163°C). Place a kettle of water on to boil if you plan to use a water bath. Room-temperature dairy will prevent lumps and deliver a smooth fill.

2. Make the crust

Stir graham crumbs, sugar, and salt. Add melted butter and mix until it resembles damp sand. Press firmly into the pan’s base, pushing a little up the sides. Use a flat-bottomed glass to compact it evenly. For baked cheesecake, bake the crust at 325°F for 10 minutes. For no-bake, chill the crust for 20 minutes until set.

3. Blend the mango puree

Peel and dice ripe mangoes, then puree until very smooth. Strain through a fine sieve to remove fibers. You want a silk-like texture so the filling doesn’t feel pulpy. Stir in lime juice to keep the color vivid and flavor bright.

4. Mix the baked filling

Beat cream cheese on medium-low until creamy, about 2 minutes. Add sugar and salt, scraping the bowl. Beat in sour cream and vanilla. Whisk cornstarch into the mango puree to prevent clumps, then blend the puree into the batter. Add eggs one at a time on low speed, just until combined. Overmixing adds air and can cause cracks.

5. Bake with a gentle heat strategy

Wrap the springform pan base with two layers of foil. Set the pan inside a larger roasting pan. Pour the batter over the crust. Add hot water to the roasting pan to come halfway up the side of the springform. Bake 60 to 70 minutes, until edges are set and the center has a slight wobble about 2 inches across. Turn off the oven, crack the door, and let it rest for 45 minutes.

6. No-bake option with gelatin or agar

Bloom 2½ teaspoons powdered gelatin in 3 tablespoons cold water for 5 minutes. Gently heat the bloomed gelatin until dissolved and clear, then whisk into the mango puree. For agar agar, simmer 2 teaspoons agar with 5 tablespoons water for 2 minutes, stirring, then whisk into the puree. Beat cream cheese, sugar, salt, sour cream, and vanilla until smooth. Fold in heavy cream and the stabilized mango puree. Pour over the chilled crust and smooth the top.

7. Chill for the perfect set

Baked: Remove the springform from the water bath, discard foil, and cool to room temperature. Chill at least 6 hours, preferably overnight. No-bake: Chill at least 6 hours until fully set. Agar sets more quickly than gelatin, but longer chilling improves sliceability and flavor.

8. Add a glossy mango finish

For a coulis, simmer ¾ cup mango puree with 2 tablespoons sugar and a squeeze of lime for 2 to 3 minutes until slightly thickened. Cool, then spread over the set cheesecake. Garnish with thin mango slices, lime zest, or a sprinkle of toasted coconut for fragrance and texture.

9. Slice cleanly

Warm a sharp knife in hot water, wipe dry, and cut. Clean and rewarm between slices. This is the difference between café-style slices and messy wedges.

10. Flavor variations that work

Fold in toasted coconut flakes for a hint of nuttiness. Add a splash of passion fruit puree to the coulis for tang. For a New York style vibe, use a touch more sour cream and vanilla, and swirl in a ribbon of mango instead of tinting the entire batter.