Mango Cheesecake
A creamy, tropical mango cheesecake that combines the rich flavors of cream cheese and sweet mango for a delightful dessert experience.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Can substitute with gluten-free graham crackers
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 2 cups cream cheese, softened Ensure it's at room temperature
- 1 cup sugar Can substitute with honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup mango puree Fresh or thawed frozen mango
- ¼ cup heavy cream Can substitute with coconut cream for a dairy-free version
- 1 packet gelatin (optional) Dissolve in warm water for better stability
For Garnish
- Fresh mango slices For garnish
Instructions
Preparation
- Gather all your ingredients, ensuring your cream cheese is at room temperature.
- Preheat your oven to 325°F (160°C).
Making the Crust
- In a mixing bowl, combine graham cracker crumbs and melted butter until fully mixed.
- Press the mixture firmly into the bottom of a springform pan.
- Bake the crust for about 10 minutes, or until lightly golden, then let it cool completely.
Making the Filling
- In a separate mixing bowl, beat the softened cream cheese with sugar until well combined and smooth (about 2-3 minutes).
- Add the vanilla extract and mix until well incorporated.
- Gently stir in the mango puree until just combined.
- Whip the heavy cream until stiff peaks form, then carefully fold it into the mango mixture.
- If using, dissolve gelatin in warm water and mix it into the filling.
Finalizing the Cheesecake
- Pour the mango cheesecake filling over the cooled crust in the springform pan and spread it out evenly.
- Refrigerate for at least 4 hours or until set completely.
- Once set, carefully remove from the springform pan and garnish with fresh mango slices before serving.
Notes
Can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to one week. Consider adding lime juice to the mango puree for a zesty twist.