Mango Cheesecake

A Mango Cheesecake is a vibrant and refreshing dessert, perfect for summer or any time you’re craving a tropical treat. The smooth, creamy cheesecake is paired with a sweet and tangy mango topping that adds a burst of flavor. Here’s how you can make it:

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• 2 tbsp sugar
• ¼ tsp salt
• 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup heavy cream
• 1 cup mango puree (fresh or canned)

For the Mango Topping:

• 1 ½ cups fresh mango, peeled and chopped (or canned mango puree)
• 2 tbsp sugar (optional, depending on the sweetness of the mango)
• 1 tsp lemon juice (optional, to enhance the flavor)

Instructions:

Prepare the Crust:

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, combine the graham cracker crumbs (or digestive biscuits), sugar, and salt.
3. Stir in the melted butter until the mixture resembles wet sand.
4. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
5. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
2. Add the sugar and mix until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract and mango puree, then fold in the heavy cream.
5. Mix until smooth and everything is well incorporated.

Bake the Cheesecake:

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Smooth the top with a spatula.
3. Bake for 55-65 minutes, or until the center is set but still slightly wobbly.
4. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
5. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
6. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight.

Prepare the Mango Topping:

1. In a blender or food processor, puree the fresh mango (or use canned mango puree) until smooth.
2. If using fresh mango, add sugar to taste if needed, and a squeeze of lemon juice to balance the flavor.
3. After the cheesecake has chilled, spread the mango puree evenly over the top of the cheesecake.

Serve:

1. Once the mango topping is applied, refrigerate the cheesecake for another 30 minutes to set the topping.
2. Remove the cheesecake from the springform pan, slice, and serve!

Enjoy:

This Mango Cheesecake is creamy, smooth, and has a delightful tropical flavor. The fresh mango topping brings a fresh and tangy contrast to the rich and decadent cheesecake base, making it a perfect dessert for mango lovers!