Description
Delicious Tropical Mango Cheesecake Recipe for Summer Bliss
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh mango puree (from about 2 large mangoes)
- 2 tbsp cornstarch
- 1 cup mango puree
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp water
- Fresh mango slices
- Whipped cream
- Mint leaves
Instructions
- Start by preheating your oven to 325°F (160°C). This ensures that the cheesecake bakes evenly. While it heats, gather your ingredients to make the process smoother.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are fully coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes, until set, but not browned. Let it cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, about 3-4 minutes. Ensure no lumps remain; this is key to a silky texture. Use a rubber spatula to scrape down the sides of the bowl during mixing.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing at this stage as it can incorporate too much air, leading to cracks later.
- Stir in the vanilla extract and 1 cup of mango puree. Mix until well combined, ensuring the mango is evenly incorporated throughout the batter. The mixture should be thick and creamy.
- In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of water until smooth. Gently fold this mixture into the cheesecake batter to help stabilize it as it bakes.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles that may have formed.
- Bake in the preheated oven for 55 minutes. The edges should be set, but the center will still have a slight jiggle. This is normal; the cheesecake will firm up as it cools.
- Once done, turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking due to sudden temperature changes.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator. Chill for at least 6 hours, preferably overnight, to allow the flavors to develop fully.
- Just before serving, prepare the mango topping by combining 1 cup of mango puree, 2 tablespoons of sugar, lemon juice, and the cornstarch-water mixture in a saucepan. Bring to a simmer over medium heat, stirring frequently until thickened, about 3-5 minutes. Remove from heat and let cool.
- Once the cheesecake has chilled, top it with the mango mixture, fresh mango slices, whipped cream, and mint leaves for a vibrant presentation!
Notes
- Ensure cream cheese is softened for a smooth batter.
- Chill the cheesecake overnight for best flavor.
- Use ripe mangoes for maximum sweetness.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Tropical Mango Cheesecake, Summer Dessert, Cheesecake Recipe