Contents
Introduction
Delight in the tropical flavors of this luscious Mango Cheesecake, a dessert that beautifully combines the creaminess of cheesecake with the sweet and tangy essence of fresh mangoes. Its buttery graham cracker crust provides the perfect foundation for the smooth filling, making it an ideal treat for warm days and special gatherings. Whether served at a barbecue or a celebration, this cheesecake is sure to impress family and friends alike.
Detailed Ingredients with Measures
For the Crust:
– 1 cup 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)
Prep Time
Preparation time for this delicious Mango Cheesecake is about 30 minutes.
Cook Time, Total Time, Yield
Cook time is 60-70 minutes. The total time, including chilling, is approximately 5-6 hours. This recipe yields a 9-inch cheesecake, serving around 10-12 people.
Instructions
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, then press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
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. Place the pan on a large baking sheet and bake for 60-70 minutes, or until the center is set but still slightly jiggly, with lightly browned edges. 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. Refrigerate for at least 4 hours, or overnight, to set.
To make the optional mango glaze, combine the mango puree, water, cornstarch, and sugar in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool slightly.
Before serving, pour the mango glaze over the chilled cheesecake, spreading it evenly with a spatula if desired.
Enjoy your Mango Cheesecake! This refreshing dessert is sure to be a hit at any gathering!
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust
In a medium bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted 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.
Prepare the Filling
In a large mixing bowl, beat 2 pounds (900g) of room temperature cream cheese and 1 cup of granulated sugar together until smooth and creamy. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 cup of sour cream, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract until fully combined. Fold in 1 cup of mango puree and the zest of 1 lime (optional) until evenly incorporated.
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Place the springform pan on a large baking sheet and 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.
Chill the Cheesecake
Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to set.
Make the Mango Glaze (optional)
In a small saucepan, combine 1 cup of mango puree, 2 tablespoons of water, 1 tablespoon of cornstarch, and 1-2 tablespoons of granulated sugar (adjust to taste). Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool slightly.
Serve
Pour the mango glaze over the chilled cheesecake before serving, spreading evenly with a spatula if desired. Enjoy your Mango Cheesecake!
Notes
Storage
Store the leftover cheesecake in the refrigerator for up to 5 days.
Serving Suggestion
This cheesecake pairs beautifully with whipped cream or fresh mango slices as a garnish.
Substitutions
You can substitute graham cracker crumbs with crushed cookies or even a nut-based crust for a different flavor profile.
Make Ahead
The cheesecake can be made a day in advance, which allows it to set properly and enhances the flavors.
Cook Techniques
Preparing the Crust
Start by mixing graham cracker crumbs, granulated sugar, and melted butter in a bowl until well combined. Firmly press the mixture into the bottom of a springform pan, ensuring it is even and compact for a sturdy base.
Making the Cheesecake Filling
Beat the cream cheese and sugar together until smooth. Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream, heavy cream, and vanilla extract until the mixture is seamless. Finally, fold in the mango puree and optional lime zest gently to maintain its airy texture.
Baking the Cheesecake
Pour the filling over the cooled crust and bake in a preheated oven until the center is slightly jiggly, which indicates it is set properly. Allowing it to cool in the oven with the door slightly ajar helps prevent cracking.
Chilling for Perfect Texture
Once the cheesecake is cooled, refrigerate it for at least four hours or overnight. This chilling time allows the cheesecake to firm up, making it easier to slice and serve.
Preparing Mango Glaze
Combine mango puree, water, cornstarch, and sugar in a saucepan and cook until thickened. This glaze adds a refreshing finish and enhances the mango flavor of the cheesecake.
FAQ
Can I use frozen mango puree for the cheesecake?
Yes, frozen mango puree can be used. Just ensure it is fully thawed and drained of excess water before incorporating it into the filling or glaze.
How do I know when the cheesecake is finished baking?
The cheesecake should be set around the edges while the center remains slightly jiggly. It will continue to firm up as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. It can be prepared up to one day in advance and stored in the refrigerator.
What can I substitute for graham cracker crumbs?
You can use digestive biscuits, crushed cookies, or even almond flour mixed with melted butter as a gluten-free alternative.
How should I store leftover cheesecake?
Leftover cheesecake should be stored in an airtight container in the refrigerator and can last for about 3-5 days.
Conclusion
This Mango Cheesecake is a delightful and refreshing dessert that adds a tropical twist to traditional cheesecake. Its creamy mango-infused filling and buttery graham cracker crust make it a perfect choice for warm weather gatherings, bringing a taste of summer to your table. Whether served plain or topped with a luscious mango glaze, this cheesecake is sure to impress your guests and leave them wanting more!
Classic Berry Compote
Top your cheesecake with a mixed berry compote made from strawberries, blueberries, and raspberries cooked with sugar and lemon juice for a sweet-tart enhancement.
Coconut Whipped Cream
Add a dollop of coconut whipped cream on top of your cheesecake to introduce a creamy and tropical flavor that complements the mango beautifully.
Chocolate Drizzle
Drizzle melted dark chocolate over the cheesecake for a rich contrast that brings out the mango flavor while adding a decadent touch.
Pineapple and Coconut Layer
Layer fresh pineapple chunks and toasted coconut on top of the mango cheesecake for an island-themed treat that harmonizes with the tropical flavors.
Passion Fruit Glaze
Replace the mango glaze with a passion fruit glaze to offer a zesty and aromatic alternative that pairs exceptionally well with the creamy cheesecake.
Macadamia Nut Crunch
Sprinkle crushed macadamia nuts over the cheesecake for an added crunchy texture and a buttery flavor that enhances the tropical profile.
Mango Sorbet Pairing
Serve slices of mango cheesecake alongside a scoop of mango sorbet for a refreshing dessert experience that emphasizes the mango flavor.
Citrus Zest Garnish
Garnish with a mix of citrus zests like orange, lemon, and lime to brighten the flavors and add a colorful, fresh touch to each slice.
