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Delightful Mango Cheesecake Recipe
Alyssa

Delightful Mango Cheesecake

Savor this delightful mango cheesecake—creamy, tropical, and perfectly sweet. A refreshing dessert for any special occasion.
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Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs: This forms the crunchy base of the cheesecake complementing its creamy texture.
  • 1/2 cup unsalted butter melted: The butter binds the graham cracker crumbs together, providing richness and flavor.
  • 3 cups cream cheese softened: The star of the show, cream cheese creates a creamy, tangy filling that’s essential for any cheesecake.
  • 1 cup granulated sugar: This sweetens the cheesecake balancing the flavors of the cream cheese and mango.
  • 1 teaspoon vanilla extract: Adds depth and warmth to the cheesecake filling.
  • 3 large eggs: Eggs provide structure to the cheesecake and help it set properly.
  • 1 cup mango puree: Fresh or canned mango puree adds a vibrant tropical flavor that is the hallmark of this dessert.
  • 1/4 cup fresh lemon juice: This adds acidity enhancing the flavors and providing a refreshing contrast to the sweetness.
  • 1/2 cup heavy cream: Whipped to a light airy consistency, it will top the cheesecake adding an extra layer of richness.
  • 1/4 cup powdered sugar: Sweetens the whipped cream and adds a velvety texture.
  • Fresh mango slices edible flowers, and mint leaves for garnish: These not only enhance the visual appeal but also add a fresh flavor contrast.

Method
 

  1. Preheat Your Oven: Begin by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan to ensure easy removal after baking.
  2. Make the Crust: In a mixing bowl, combine the 2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
  3. Prepare the Filling: In a large mixing bowl, beat together 3 cups of softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy. Add in 1 teaspoon of vanilla extract and mix until incorporated.
  4. Add Eggs: Incorporate 3 large eggs into the mixture, one at a time, mixing gently after each addition to avoid over-beating. The filling should be smooth and well-combined.
  5. Incorporate Mango and Lemon: Mix in 1 cup of mango puree and 1/4 cup of fresh lemon juice. Ensure everything is well blended for a consistent flavor throughout the cheesecake.
  6. Bake: Pour the cream cheese mixture over the graham cracker crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when you move the pan.
  7. Cool and Chill: Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. Then, refrigerate it for at least 4 hours or ideally overnight, allowing it to firm up completely.
  8. Prepare the Topping: In a mixing bowl, whip 1/2 cup of heavy cream and 1/4 cup of powdered sugar until stiff peaks form. Spread this whipped cream over the chilled cheesecake for an elegant finish.
  9. Garnish: Finally, decorate your cheesecake with fresh mango slices, edible flowers, and mint leaves to create a beautiful presentation before serving.