Mango Cheesecake

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Mango Cheesecake

Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup mango puree (from fresh or canned mangoes)

For the Mango Topping:

  • 1 1/2 cups mango puree
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (165°C).
  • Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during baking.

2. Make the Crust:

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  • Mix until the crumbs are evenly coated.
  • Press the mixture into the bottom of the prepared springform pan to form an even layer.
  • Bake the crust for 10 minutes, then set aside to cool.

3. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the granulated sugar and vanilla extract, and continue to beat until well combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Fold in the mango puree until the mixture is smooth and well combined.

4. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (creating a water bath).
  • Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden.
  • Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.

5. Make the Mango Topping:

  • In a small saucepan, combine the mango puree, water, granulated sugar, and cornstarch.
  • Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
  • Remove from heat and let it cool to room temperature.

6. Assemble and Serve:

  • Once the cheesecake is fully chilled, spread the cooled mango topping over the surface of the cheesecake.
  • Release the sides of the springform pan and transfer the cheesecake to a serving plate.
  • Slice and serve chilled.

Enjoy your Mango Cheesecake! This creamy and fruity dessert is sure to be a hit.