Description
Indulge in the rich and creamy flavors of Mango Cheesecake Delight, a tropical dessert that combines a buttery graham cracker crust, velvety mango-infused cheesecake filling, and a glossy mango topping. This showstopping recipe is perfect for special occasions or to satisfy your sweet tooth with a taste of paradise.
Ingredients
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Eggs
- Sour cream
- Mango puree (from fresh or canned mangoes)
For the Mango Topping:
- Mango puree
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
For Garnish:
- Fresh mango slices
- Whipped cream
- Mint leaves (optional)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan’s bottom. Bake for 10 minutes and cool.
- Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing between additions. Stir in vanilla and sour cream.
- Fold in mango puree, then pour the mixture over the crust.
- Bake the Cheesecake:
- Bake for 55-65 minutes until the center is slightly jiggly.
- Cool in the oven with the door ajar for 1 hour. Refrigerate for 4+ hours.
- Prepare the Mango Topping:
- Cook mango puree, sugar, and lemon juice in a saucepan over medium heat.
- Add cornstarch slurry (cornstarch + water) and cook until thickened. Cool.
- Assemble the Cheesecake:
- Spread the mango topping over the chilled cheesecake.
- Garnish with fresh mango slices, whipped cream, and mint leaves.
Notes
- For silky mango puree, blend peeled and diced mangoes, then strain.
- Avoid overmixing the cheesecake batter to prevent cracks.
- Use a water bath during baking for an evenly cooked and crack-free cheesecake.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Tropical
