Mango Cheesecake
A delightful dessert that blends creamy cheesecake with refreshing mango, perfect for summer gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs Make sure they are finely crushed.
- 6 tbsp unsalted butter, melted To bind the crumbs together.
- 2 tbsp granulated sugar To sweeten the crust.
For the cheesecake filling
- 24 oz cream cheese, softened Should be at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs Added one at a time to avoid overmixing.
- 1 tsp vanilla extract
- 1 cup mango puree
- 2 tbsp cornstarch
For the topping
- 1.5 cups mango puree Use for topping the cheesecake.
- 2 tbsp sugar To sweeten the topping.
- 1 tbsp lemon juice For brightness in flavor.
- 1 tsp cornstarch mixed with 1 tbsp water Used to thicken the topping.
- to taste Fresh mango cubes For garnish.
- to taste Mint leaves For garnish.
Instructions
Preparation
- Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture feels like wet sand. Press firmly into the bottom of the pan.
- Bake the crust for 8 minutes, then let it cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix again until fluffy.
- Blend in the sour cream, vanilla, mango puree, and cornstarch. Add the eggs one at a time, mixing gently after each addition. Don’t overmix.
- Pour the filling over the crust and smooth the top.
Baking
- Bake for 55–65 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Chill for at least 6 hours or overnight.
Topping
- For the topping, heat the mango puree, sugar, and lemon juice in a saucepan over medium heat.
- Stir in the cornstarch slurry and cook until glossy. Let the topping cool, then spread it over the chilled cheesecake.
- Garnish with fresh mango cubes and mint leaves before serving.
Notes
Make sure your cream cheese is at room temperature for easy blending. Be careful not to overmix the batter to keep the cheesecake light and airy. You can add a splash of lime juice to the mango puree for extra zest. For a unique twist, consider adding coconut milk to the filling.