Creamy Mango Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 ripe mangoes, peeled, pitted, and pureed (about 1 ½ cups)

For the Mango Topping (Optional):

• 1 ripe mango, diced
• 1 tablespoon lime juice (optional)
• 2 tablespoons powdered sugar (optional)

Directions:

Step 1

Craft the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let cool slightly.

Step 2

Whip Up the Creamy Filling: Using an electric mixer on medium speed, cream together the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and salt. Gently fold in the pureed mango until just combined. Be careful not to overmix.

Step 3

Bake and Chill: Pour the cheesecake filling over the cooled crust. Bake for 60 minutes, or until the center is slightly set but still has a slight jiggle. Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar (about 1 hour). Then, refrigerate the cheesecake for at least 4 hours, or ideally overnight, for a firmer texture.

Step 4

Tropical Topping (Optional): In a small bowl, combine the diced mango with lime juice (if using) and powdered sugar (if using). Gently toss to coat. Once the cheesecake is chilled, remove it from the springform pan and place it on a serving platter. Top with the prepared diced mango mixture for a burst of fresh flavor and color.

Step 5

Slice and Savor! Cut the cheesecake into wedges and serve chilled. Enjoy the delightful harmony of creamy cheesecake and vibrant mango in every bite!

Tips:

• Mango Magic: For the best flavor, use ripe mangoes that are slightly soft to the touch.
• Crust Options: If you don’t have graham crackers, you can substitute a gingersnap cookie crust or a pecan sandies crust.
• No Springform Pan?: A regular 9-inch pie dish can be used, but be aware it will be trickier to remove the mango cheesecake without breaking it. Lining the bottom with parchment paper can help with removal.
• Room Temperature is Key: Ensure your cream cheese is softened at room temperature for a smooth and creamy filling.
• Leftovers?: Store leftover mango cheesecake in the refrigerator for up to 5 days.

We love mango cheesecake! What are your favorite topping ideas or flavor twists you’d add to this recipe? Share them in the comments!

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