Mango Cheesecake

WHY THIS RECIPE WORKS

Mango Cheesecake combines the smooth creaminess of traditional cheesecake with the tropical sweetness of mango, creating a delightful and refreshing dessert that’s perfect for any occasion.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 pounds (900g) cream cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup mango puree (fresh or canned)
• Zest of 1 lime (optional, for added flavor)

For the Mango Glaze (optional):

• 1 cup mango puree (fresh or canned)
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1-2 tablespoons granulated sugar (adjust to taste)

How to Make This Recipe

For the Crust:

1. Prepare the Crust:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan.
   • Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.

For the Cheesecake Filling:

2. Prepare the Filling:
   • In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
   • Fold in the mango puree and lime zest until evenly incorporated.
   • Pour the filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
   • Place the springform pan on a large baking sheet and place in the oven.
   • Bake for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly browned.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
   • Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set.

For the Mango Glaze (optional):

4. Make the Mango Glaze:
   • In a small saucepan, combine the mango puree, water, cornstarch, and sugar.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Remove from heat and let cool slightly.
   • Pour the mango glaze over the chilled cheesecake before serving, spreading evenly with a spatula if desired.

Frequently Asked Questions (FAQs)

• Can I use fresh mangoes instead of puree? Yes, you can blend fresh mangoes into a smooth puree for this recipe.
• Can I skip the mango glaze? Yes, the cheesecake is delicious on its own without the glaze. It’s optional for added sweetness and presentation.
• How should I store leftovers? Store the cheesecake covered in the refrigerator for up to 5 days. Cover with plastic wrap or transfer to an airtight container to maintain freshness.

Expert Tips

• Ensure all ingredients are at room temperature before mixing to achieve a smooth and creamy texture.
• For a stronger mango flavor, add additional mango puree or reduce the amount of sour cream used in the filling.

How to Store This Recipe

• Store leftover Mango Cheesecake covered in the refrigerator. If using the mango glaze, cover the cheesecake with plastic wrap or store in an airtight container to prevent absorption of other odors in the refrigerator.