Here’s a recipe for a delicious Mango Cheesecake:
Mango Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup mango puree (fresh or canned)
- 2 tbsp all-purpose flour
For the Mango Topping:
- 1 ½ cups mango puree
- 1 tbsp lemon juice
- 2 tbsp sugar (optional, adjust based on sweetness of mango)
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to press it down firmly and evenly.
- Bake the crust for 10 minutes. Remove from the oven and let it cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue to beat until well combined.
- Mix in the vanilla extract and eggs, one at a time, beating on low speed until just combined after each addition.
- Add the mango puree and flour, and mix until smooth.
3. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight.
4. Prepare the Mango Topping:
- In a small saucepan, combine the mango puree, lemon juice, and sugar (if using).
- Bring to a simmer over medium heat.
- Stir in the cornstarch mixture and cook for 1-2 minutes, or until the topping thickens slightly.
- Remove from heat and let it cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake is fully chilled, spread the mango topping evenly over the top.
- Refrigerate for another hour to allow the topping to set.
6. Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled. Enjoy!
This cheesecake pairs wonderfully with fresh mango slices or a dollop of whipped cream.
