Indulge in a luscious and tropical delight with this Mango Cheesecake recipe. Perfect for mango lovers, this creamy and smooth cheesecake is a refreshing dessert that combines the richness of cheesecake with the sweet, tangy flavor of fresh mangoes. Ideal for any special occasion or simply as a treat, this mango cheesecake is sure to impress your family and friends.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree (from fresh or canned mangoes)
- 2 tablespoons all-purpose flour
- ½ cup sour cream
Mango Topping:
- 1 cup mango puree (from fresh or canned mangoes)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Preparing the Crust
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Combine Ingredients: In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir until the mixture resembles wet sand.
- Press the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
Making the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Eggs: Gradually add the sugar, beating until well combined. Add the eggs, one at a time, beating after each addition.
- Incorporate Remaining Ingredients: Add the vanilla extract, mango puree, flour, and sour cream. Mix until smooth and fully combined.
- Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust and spread evenly.
Baking the Cheesecake
- Bake the Cheesecake: Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden.
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Chill: After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.
Preparing the Mango Topping
- Cook the Mango Puree: In a small saucepan, combine the mango puree, sugar, and lemon juice. Cook over medium heat until the mixture starts to simmer.
- Thicken the Topping: Add the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens. Remove from heat and let it cool to room temperature.
- Spread the Topping: Once the cheesecake is chilled, spread the mango topping evenly over the top of the cheesecake.
Serving
- Release from Pan: Carefully run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving platter.
- Garnish: Optionally, garnish with fresh mango slices or whipped cream.
- Serve: Slice and serve chilled. Enjoy your delightful Mango Cheesecake!
This Mango Cheesecake recipe is a showstopper, combining the tropical flavor of mangoes with the classic richness of cheesecake for a dessert that’s both beautiful and delicious.