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If you’re craving a luscious, creamy dessert that brings a taste of the tropics to your kitchen, this Mango Cheesecake is about to steal your heart! It’s rich, silky, and bursting with the bright flavor of ripe mangoes. Whether you’re hosting a summer party or simply treating yourself, this recipe will have everyone asking for seconds.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mango purée (fresh or canned)
For the Mango Topping:
- 1 cup mango purée
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Equipment Needed
- 9-inch springform pan
- Electric mixer (stand or handheld)
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Small saucepan (for topping)
- Cooling rack
How to Make Mango Cheesecake
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and sugar together.
- Pour in the melted butter and stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a greased springform pan.
- Bake for 10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add in the sugar and vanilla extract; beat until combined.
- Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Gently fold in the mango purée until fully incorporated.
Pro Tip:
Always scrape down the sides of your bowl to ensure a perfectly smooth batter!
3. Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust.
- Tap the pan lightly on the counter to release any air bubbles.
- Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
(This helps prevent cracking!)
How to Assemble the Mango Cheesecake
1. Make the Mango Topping
- In a small saucepan, combine the mango purée, sugar, and lemon juice.
- Heat gently over low-medium heat, stirring occasionally.
- If you’d like a thicker topping, mix the cornstarch with a little water to make a slurry and stir it into the sauce.
- Let the topping cool slightly before using.
2. Add the Topping
- Once the cheesecake has cooled completely and been chilled in the refrigerator (at least 4 hours or overnight), spread the mango topping evenly over the surface.
- Chill for another 30 minutes before slicing and serving.
Serving Suggestions
- Garnish with fresh mango slices or mint leaves for a stunning presentation.
- A dollop of whipped cream on the side adds extra indulgence.
- Serve with a glass of chilled white wine or mango iced tea for the ultimate tropical treat.
Storage Instructions
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- For longer storage, you can freeze slices individually wrapped for up to 2 months. Thaw in the fridge before serving.
Pro Tip:
For clean slices, wipe your knife with a warm, damp cloth between each cut!
Final Thoughts
This Mango Cheesecake recipe is pure sunshine on a plate. It’s the perfect fusion of rich, creamy cheesecake and vibrant tropical fruit. Whether you’re celebrating a special occasion or just want a slice of something extraordinary, this dessert is guaranteed to impress.
Happy Baking!
See also: Authentic Italian Tiramisu Recipe (Perfect for a classic dessert twist!)
