Mango Cheesecake Recipe

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

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. 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.
3. 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.
4. 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

5. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
6. Add Sugar and Eggs: Gradually add the sugar, beating until well combined. Add the eggs, one at a time, beating after each addition.
7. Incorporate Remaining Ingredients: Add the vanilla extract, mango puree, flour, and sour cream. Mix until smooth and fully combined.
8. Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust and spread evenly.

Baking the Cheesecake

9. 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.
10. 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.
11. Chill: After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.

Preparing the Mango Topping

12. 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.
13. 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.
14. Spread the Topping: Once the cheesecake is chilled, spread the mango topping evenly over the top of the cheesecake.

Serving

15. 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.
16. Garnish: Optionally, garnish with fresh mango slices or whipped cream.
17. 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.