Mango Cheesecake
A creamy, dreamy mango cheesecake that combines tropical flavors with a buttery graham cracker crust, perfect for gatherings or a cozy night in.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Make sure they’re crushed finely.
- 0.5 cups unsalted butter, melted Binding agent for the crust; low-fat versions won’t work.
For the Filling
- 1 cup sugar Balances the tanginess of cream cheese and mango.
- 32 oz cream cheese, softened Make sure it’s softened for easy mixing.
- 1 cup mango puree Fresh or canned; blend ripe mangoes if fresh.
- 4 large eggs Bring to room temperature for best results.
- 1 teaspoon vanilla extract Elevates the cheesecake's flavor.
- 0.25 cups sour cream Adds tang and moisture.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs with melted unsalted butter until they resemble damp sand. Press into the bottom of a 9-inch springform pan.
Mixing
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the mango puree, eggs, and vanilla extract, mixing until combined. Be careful not to over-beat after adding eggs.
Baking
- Pour the mango-cheese mixture over the crust in the springform pan.
- Bake for about 55-60 minutes, until just set in the center, which may still jiggle slightly.
Cooling
- Remove from oven and let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, consider adding a dollop of sour cream on top for extra zing.
Notes
For extra smooth texture, let cream cheese soften for about an hour before mixing. Consider using a water bath for added moisture while baking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 6gFat: 22gSaturated Fat: 12gSodium: 250mgFiber: 1gSugar: 20g
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