🥭🍰 Dreamy Mango Cheesecake! 🍰🥭
Get ready for a slice of paradise! 😍✨
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:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mango puree (fresh or canned)
1 teaspoon vanilla extract
1/2 cup heavy cream
For the Mango Topping:
1 cup mango puree
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the mango puree, vanilla extract, and heavy cream until fully incorporated.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the Mango Topping: In a small saucepan, combine the mango puree, sugar, and lemon juice. Cook over medium heat until the mixture begins to simmer. Add the cornstarch mixture and stir continuously until the topping thickens. Remove from heat and let it cool.
Assemble & Serve: Once the cheesecake is fully chilled, pour the mango topping over the cheesecake and spread it evenly. Garnish with fresh mango slices if desired.
Enjoy this delightful Mango Cheesecake and savor every creamy, fruity bite!
