Description
Mango Cheesecake
Ingredients:
2 cups crushed graham crackers
½ cup melted butter
2 tbsp sugar
24 oz cream cheese, softened
1 cup granulated sugar
3 eggs
1 tsp vanilla extract
1 cup mango purée
Instructions:
Preheat oven to 325°F (163°C) and grease a springform pan.
Combine graham cracker crumbs with melted butter and sugar, pressing into the pan.
Beat cream cheese with sugar until smooth, then add eggs and vanilla.
Stir in mango purée, then pour over the crust.
Bake for about 55 minutes, then cool and refrigerate.
Garnish with mango slices and serve chilled.
#MangoCheesecake #TropicalFlavors
Step-by-Step Guide
Follow these detailed instructions for a perfect mango cheesecake. Start by preheating your oven to 325°F (163°C). Thoroughly grease a 9-inch springform pan. In a medium bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the prepared pan. For the filling, use an electric mixer on medium speed to beat the softened cream cheese with 1 cup of granulated sugar for 3-4 minutes until completely smooth and creamy. Scrape down the bowl. Add the eggs one at a time, beating just until each is incorporated. Mix in the vanilla extract. Finally, gently fold in the fresh mango purée by hand until the mixture is a uniform, sunny yellow. Pour the filling over the prepared crust and smooth the top. Bake on the center rack for 50-60 minutes; the edges should be set but the center will still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 6 hours, preferably overnight, before serving.
Serving Suggestions
Garnish each slice with fresh mango slices and a sprig of mint. For added texture and flavor, drizzle with a coulis made from puréed mango and a touch of lime juice. A dollop of lightly sweetened whipped cream or a scoop of coconut sorbet makes a delightful accompaniment. For a festive touch, sprinkle with toasted coconut flakes or chopped macadamia nuts.
How-to Summary
- Make crust from graham crumbs, butter, and sugar; press into pan.
- Beat cream cheese and sugar until smooth.
- Mix in eggs, vanilla, then fold in mango purée.
- Pour filling onto crust and bake at 325°F for 55-60 minutes.
- Cool in the oven with the door ajar, then chill thoroughly.
- Garnish with fresh mango and serve cold.
Frequently Asked Questions
Can I use canned mango purée? Yes, ensure it is 100% purée with no added sugars or flavors for the best result.
How do I prevent cracks? Avoid overmixing after adding eggs, and use the gradual cooling method described. Room temperature ingredients are also key.
Can I make this gluten-free? Absolutely. Substitute the graham crackers with an equal amount of gluten-free cookie crumbs.
How long does it keep in the fridge? Properly covered, the cheesecake will stay fresh for up to 4-5 days.
Can I freeze mango cheesecake? Yes. Wrap the chilled cheesecake tightly in plastic wrap and foil. It will freeze well for up to 2 months. Thaw overnight in the refrigerator.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Overbeating the batter after adding the eggs, which incorporates too much air and causes cracking.
- Not properly greasing the springform pan, making release difficult.
- Overbaking; the center should still jiggle slightly when you remove it from the oven.
- Skipping the slow cooling process, which is crucial for texture and preventing cracks.
Conclusion
This mango cheesecake is a stunning dessert that masterfully balances rich, creamy texture with bright, tropical flavor. By following the detailed steps and tips provided, you can avoid common pitfalls and create a show-stopping treat that is sure to impress. The combination of the buttery crust, velvety mango filling, and fresh garnishes makes it perfect for any special occasion or summer gathering. Enjoy the taste of the tropics in every slice.