Mango Cheesecake

Name: Mango Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter (melted); 2 cups cream cheese (softened); 1 cup sugar; 3 large eggs; 1 cup mango puree; 2 teaspoons vanilla extract; 1 tablespoon lemon juice; Fresh mango slices for garnish

Indulge in the tropical delight of mango cheesecake! This luscious dessert combines the smooth, rich texture of cream cheese with the vibrant flavor of ripe mangoes. Perfect for summer gatherings or any celebration, this cheesecake is not only visually appealing but also incredibly delicious. Each slice transports you to a sunny paradise, making it an irresistible treat for any mango lover.

Ingredients

– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 cup mango puree (fresh or canned)
– 2 teaspoons vanilla extract
– 1 tablespoon lemon juice
– Fresh mango slices for garnish

Servings and Cooking Time

This recipe serves 8. Preparation time is about 20 minutes, with a chilling time of 4 hours, plus baking time of 60 minutes.

Nutritional Value

Each serving (1 slice) contains approximately 350 calories, 24g fat, 30g carbohydrates, and 5g protein. This is based on a standard serving size.

Step-by-Step Cooking Process

Preheat the oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs with melted butter until combined.
Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for 10 minutes, then let it cool.
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in mango puree, vanilla extract, and lemon juice until well combined.
Pour the filling over the cooled crust.
Bake for 50-60 minutes, until the center is set but slightly jiggly.
Let the cheesecake cool, then refrigerate for at least 4 hours before serving.

Alternative Ingredients

You can substitute the graham cracker crust with crushed digestive biscuits or almond flour for a gluten-free option. Additionally, use coconut cream for a dairy-free version.

Serving and Pairings

Mango cheesecake pairs wonderfully with a dollop of whipped cream or a fruit compote. It also complements tropical drinks like piña coladas or refreshing iced teas.

Storage and Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

Cooking Mistakes

Overbaking can lead to cracks; ensure you check for a slight jiggle in the center.
Using cold cream cheese can cause lumps; always soften it beforehand.
Not cooling the cheesecake properly can affect texture; let it cool slowly.
Skip the lemon juice at your own risk; it balances the sweetness.
Don’t rush the chilling time; it’s crucial for the best flavor and texture.

Helpful Tips

Use ripe mangoes for the best flavor.
Consider a water bath to prevent cracks while baking.
Garnish with mint leaves for a fresh touch.
Experiment with different fruit purees for variety.

FAQs

Can I make mango cheesecake without gelatin?

Yes, this recipe does not require gelatin, as the eggs provide enough structure when baked.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.

Can I use frozen mangoes?

Absolutely! Just thaw and puree them, ensuring they’re well-drained to avoid excess moisture.

How long should I chill the cheesecake?

Chill the cheesecake for at least 4 hours, but overnight is ideal for the best flavor and texture.

What can I serve with mango cheesecake?

It pairs beautifully with whipped cream, fresh fruit, or a light drizzle of caramel sauce.

Conclusion

Mango cheesecake is a delightful dessert that merges creamy richness with tropical flavors. Perfect for any occasion, this recipe provides a refreshing twist on traditional cheesecake. Enjoy making and sharing this delicious treat!