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.
