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.
