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Mango Cheesecake Recipe

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Mango cheesecake is a tropical twist on the classic dessert that combines the rich, creamy texture of cheesecake with the sweet, tangy flavor of mango. Perfect for summer or any time you crave something exotic and refreshing, this cheesecake will surely impress your guests and leave them asking for more!

Ingredients

Crust:
1½ cups graham cracker crumbs (or digestive biscuit crumbs)

¼ cup granulated sugar

6 tbsp unsalted butter, melted

Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened

¾ cup granulated sugar

3 large eggs, room temperature

1 tsp vanilla extract

¾ cup sour cream

½ cup mango purée (fresh or canned, smooth and strained)

Mango Topping:
1 cup mango purée

2 tbsp sugar (optional, depending on mango sweetness)

1 tsp lemon juice

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and set aside to cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Add sugar and continue mixing until combined. Add eggs one at a time. Mix in vanilla, sour cream, and mango purée until smooth.
  4. Pour the cheesecake filling over the crust. Place the springform pan in a larger pan and fill the larger pan with hot water. Bake for 55-65 minutes, until the edges are set and the center is slightly jiggly.
  5. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Afterward, refrigerate for at least 4 hours or overnight.
  6. In a saucepan, combine mango purée, sugar, and lemon juice. Simmer for 3-5 minutes, stirring occasionally. Add cornstarch slurry if needed, and simmer until thickened. Let the topping cool to room temperature.
  7. Once chilled, spread the mango topping over the cheesecake. Garnish with fresh mango slices or mint leaves. Slice and serve.

Notes

  • Different Fruit Toppings: You can substitute mango with passion fruit or pineapple for a tropical twist.
  • Gluten-Free Crust: Use gluten-free biscuits or coconut flakes for the crust.
  • No Water Bath: Skip the water bath for a quicker bake, though it may affect the texture.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Reheating: Serve chilled, or take out 15 minutes before serving for a softer texture.

Nutrition

Find it online: http://recipesbyjanet.com/mango-cheesecake-recipe/