Description
Mango Cheesecake is a tropical delight that balances creamy richness with vibrant flavors, making it the perfect dessert for any occasion. Imagine a smooth cheesecake filling infused with luscious mango puree, all resting atop a buttery graham cracker crust. Whether you’re hosting a summer gathering, celebrating a birthday, or indulging at home, this cheesecake will impress your guests and satisfy your sweet tooth. It’s not only easy to make but also versatile enough to be served plain or topped with an optional mango glaze for an extra burst of flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 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)
Instructions
- Preheat the oven to 325°F (165°C). Grease a springform pan and line the bottom with parchment paper.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one by one, mixing well after each addition. Incorporate sour cream, heavy cream, and vanilla extract before gently folding in the mango puree.
- Pour the filling over the cooled crust and bake for 60–70 minutes until slightly jiggly in the center.
- Cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 340
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg