The essence of this Mango Cheesecake lies in its perfect balance of creamy richness and tropical sweetness. The luscious cheesecake filling, infused with the exotic flavor of ripe mangoes, creates a sublime contrast with the buttery graham cracker crust. Topped with a vibrant mango puree, this dessert not only pleases the palate but also presents a visual delight. Each bite offers a harmonious blend of textures and flavors, making this cheesecake an irresistible treat for any occasion. Whether served at a summer gathering or as a special treat, this Mango Cheesecake is sure to impress and satisfy all who taste it.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree (from fresh or canned mangoes)
For the Mango Topping:
- 1 cup mango puree
- 2 tablespoons sugar (optional, depending on sweetness of mangoes)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions:
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium mixing bowl, combine graham cracker crumbs and granulated sugar.
- Add melted butter and stir until the mixture is well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and the mango puree until the mixture is smooth and evenly combined.
- Pour the cheesecake filling over the cooled crust and spread it into an even layer.
3. Bake the Cheesecake:
- Place the springform pan in a large roasting pan.
- Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan (this creates a water bath to help prevent cracking).
- Carefully transfer the roasting pan to the oven and bake the cheesecake at 325°F (163°C) for about 60-70 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight.
4. Prepare the Mango Topping:
- In a small saucepan, combine the mango puree, sugar (if using), and lemon juice.
- In a small bowl, dissolve the cornstarch in the water.
- Heat the mango mixture over medium heat until it starts to simmer.
- Stir in the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens, about 2-3 minutes.
- Remove the topping from the heat and let it cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake has chilled, carefully remove it from the springform pan and place it on a serving plate.
- Pour the mango topping over the top of the cheesecake and spread it evenly.
- Refrigerate the cheesecake for another 30 minutes to allow the topping to set.
