Description
Mango Cheesecake Magic is a delightful fusion that combines the creamy richness of cheesecake with the tropical sweetness of mango, creating an amazing dessert that tantalizes the taste buds. It features a silky-smooth filling atop a luscious graham cracker crust, all topped with a vibrant mango glaze, resulting in a refreshing and indulgent dessert experience perfect for any special occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mango puree (fresh or canned)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh mango slices, for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue to beat until well combined. Add the vanilla extract, eggs (one at a time), and mix until just combined. Stir in the mango puree and lemon juice until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled graham cracker crust. Spread evenly. Tap the pan gently on the counter to remove air bubbles.
- Bake the Cheesecake: Preheat the oven to 325°F (160°C). Bake the cheesecake for 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Whip the Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Once the cheesecake is fully chilled, spread the whipped cream over the top.
- Garnish: Decorate the cheesecake with fresh mango slices for a beautiful finish.
- Slice and Serve: Run a knife around the edge of the springform pan to loosen the cheesecake before releasing the sides.
Notes
- Use ripe mangoes for the best flavor.
- Ensure the cheesecake is thoroughly chilled for the best texture.
- Adjust sweetness of the filling before adding mango puree if needed.
- A springform pan is recommended for easy removal.
- This recipe can be made gluten-free by using gluten-free graham cracker crumbs.
- Variations include mango-coconut fusion, vegan options, crunchy toppings, or adding spices like cinnamon or nutmeg.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Slices can be frozen for up to 2 months, wrapped in plastic wrap and stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg