Mango Cheesecake Recipe
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Mango Cheesecake Recipe
This luscious Mango Cheesecake Recipe is a tropical twist on the classic dessert, perfect for any special occasion. With a buttery graham cracker crust, a creamy mango filling, and a hint of tangy citrus, this dessert is sure to wow your guests. Easy to prepare with minimal ingredients, it combines the richness of cheesecake with the exotic flavors of ripe mangoes. This recipe delivers the right balance of sweetness and creaminess, making it an unforgettable treat.
Description
Mango Cheesecake is an exciting take on the beloved classic dessert, combining the richness of a velvety cheesecake with the vibrant, tropical flavor of mangoes. This recipe is perfect for those who enjoy a creamy and fruity dessert that is both indulgent and refreshing. The mangoes add a natural sweetness and a burst of color that elevates the cheesecake to something special.
The base of this cheesecake is a simple graham cracker crust, made by mixing crushed graham crackers, sugar, and melted butter. This forms a crisp foundation that balances the creamy filling perfectly. When baked, the crust holds its shape, creating a crunchy contrast to the smooth texture of the filling. For the filling, cream cheese is the star ingredient, paired with whipped cream, sugar, and mango puree to create a light, fluffy consistency. A touch of lime juice enhances the mango’s natural flavor and adds a zesty twist. The cheesecake is then baked until set, chilled in the refrigerator for several hours, and topped with fresh mango slices for a stunning finish.
This Mango Cheesecake recipe is incredibly versatile. It can be customized by adding a layer of mango jelly on top for an extra touch of sweetness, or you could add a swirl of fruit puree to the batter for a marbled effect. You could even substitute the mango with another tropical fruit like passion fruit or pineapple to create a different variation. The cheesecake can be made ahead of time, making it a convenient choice for holiday dinners, birthday celebrations, or casual gatherings with friends and family.
While traditional cheesecakes require time and attention, this Mango Cheesecake is easy to prepare. The ingredients are simple, and you can often find them in most grocery stores. The Mango Cheesecake Recipe allows for a hands off approach during the baking process, as the cheesecake needs to chill for several hours to set. The longer it chills, the better the flavor as the ingredients meld together, creating a smooth, creamy texture.
Whether you’re a seasoned baker or a beginner, this Mango Cheesecake recipe is sure to impress. It’s a delicious way to bring the flavors of summer to any table, and it’s a guaranteed crowd pleaser. The beauty of this recipe lies in its simplicity and the ability to showcase the fresh, natural sweetness of mangoes. Once you try this Mango Cheesecake, you’ll be hooked, and it may just become your new favorite dessert.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup mango puree (fresh or canned)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 3 large eggs
For Garnish:
- Fresh mango slices
- Optional: mango jelly or fruit puree for topping
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press the mixture into the bottom of a springform pan to form an even crust. Use the back of a spoon to compact the crumbs.
- Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
- Add the heavy whipping cream, mango puree, sugar, vanilla extract, and lime juice. Mix until fully combined and smooth.
- Add the eggs one at a time, beating well after each addition until the batter is silky and well mixed.
- Assemble and Bake:
- Pour the cheesecake filling into the cooled graham cracker crust.
- Bake for 50-60 minutes, or until the center is mostly set but slightly wobbly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for about an hour. This helps prevent cracking.
- Once cooled, transfer to the refrigerator and chill for at least 5 hours or overnight.
- Garnish and Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.
- Top with fresh mango slices, and if desired, add a layer of mango jelly or fruit puree for extra flavor.
- Slice and serve chilled.
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Mango Cheesecake Recipe
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Filling:
- 16 oz 2 packages cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup mango puree fresh or canned
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 3 large eggs
- For Garnish:
- Fresh mango slices
- Optional: mango jelly or fruit puree for topping
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press the mixture into the bottom of a springform pan to form an even crust. Use the back of a spoon to compact the crumbs.
- Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
- Add the heavy whipping cream, mango puree, sugar, vanilla extract, and lime juice. Mix until fully combined and smooth.
- Add the eggs one at a time, beating well after each addition until the batter is silky and well mixed.
- Assemble and Bake:
- Pour the cheesecake filling into the cooled graham cracker crust.
- Bake for 50-60 minutes, or until the center is mostly set but slightly wobbly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for about an hour. This helps prevent cracking.
- Once cooled, transfer to the refrigerator and chill for at least 5 hours or overnight.
- Garnish and Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.
- Top with fresh mango slices, and if desired, add a layer of mango jelly or fruit puree for extra flavor.
- Slice and serve chilled.
Notes
- For a smoother texture, strain the mango puree before using it in the filling.
- can use a store bought mango puree or blend fresh mangoes until smooth.
- If you prefer a no bake option, consider using a no-bake cheesecake filling mix and refrigerate until set.
- To ensure the cheesecake doesn’t crack during baking, avoid opening the oven door too frequently, and allow it to cool gradually in the oven.
