Mango Cheesecake

Mango Cheesecake

Mango Cheesecake is a tropical twist on the classic dessert, combining the creamy richness of cheesecake with the sweet and tangy flavors of ripe mangoes. This dessert is both indulgent and refreshing, perfect for summer gatherings or special occasions.

The smooth mango puree not only adds a beautiful golden color but also infuses the cheesecake with a delightful fruity essence. Whether you’re a cheesecake aficionado or a mango lover, this recipe promises to be a crowd-pleaser.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 cup fresh mango puree (about 2 ripe mangoes)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Mango Topping:

• 1 cup fresh mango puree (about 2 ripe mangoes)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

How to Make:

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and beat until well combined. Add the sour cream and heavy cream, mixing until smooth. Incorporate the mango puree, vanilla extract, and flour, mixing just until combined.

Add the Eggs: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix, as this can lead to cracks in the cheesecake.

Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door open slightly, letting the cheesecake cool in the oven for 1 hour. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.

Prepare the Mango Topping: In a small saucepan, combine the mango puree, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and becomes syrupy, about 5-7 minutes. Let the topping cool to room temperature.

Assemble and Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Spread the cooled mango topping evenly over the top of the cheesecake. Garnish with additional mango slices or mint leaves if desired. Slice and serve chilled.

Chef’s Note: For a smoother mango topping, you can strain the puree through a fine-mesh sieve before cooking. If you prefer a less sweet cheesecake, adjust the amount of sugar in both the filling and the topping to taste. The cheesecake can be made ahead and stored in the refrigerator for up to 5 days. It also freezes well for up to 2 months—just be sure to wrap it tightly to prevent freezer burn.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 slice, assuming 12 slices per cheesecake.)

• Calories: 320 per slice
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 250mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 21g
• Protein: 5g

Mango Cheesecake is a luxurious and tropical dessert that combines the creamy indulgence of cheesecake with the vibrant flavors of mango. Enjoy this sweet and tangy treat that brings a taste of the tropics to your table!

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