MANGO CHEESECAKE

Mango cheesecake is a delicious dessert that combines the rich creaminess of cheesecake with the tropical sweetness of mango. Here’s a recipe to make a homemade mango cheesecake:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Mango Puree:

• 2 cups fresh mango, peeled and diced (about 2-3 ripe mangoes)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Cheesecake Filling:

• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup mango puree (from the above)

For the Mango Topping:

• 1 1/2 cups fresh mango, diced
• 1/4 cup mango puree (from the above)
• 2 tablespoons granulated sugar

Instructions:

For the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
3. Press the mixture into the bottom of a 9-inch springform pan to create an even crust.
4. Bake the crust in the preheated oven for about 10 minutes. Remove it and let it cool while you prepare the filling.

For the Mango Puree:

1. Place the diced mango, 1/4 cup of granulated sugar, and lemon juice in a blender or food processor.
2. Blend until you have a smooth mango puree. Set aside 1/2 cup of this puree for the cheesecake filling and the remaining 1/4 cup for the topping.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the vanilla extract, 1/2 cup of sour cream, and 1/2 cup of mango puree.

Assembly:

1. Pour the mango cheesecake filling over the prepared crust in the springform pan.
2. Tap the pan on the counter to release any air bubbles and ensure a smooth top.
3. Place the pan in a larger baking dish and add about an inch of hot water to create a water bath for the cheesecake.
4. Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set and the center is slightly jiggly.
5. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about an hour.
6. Remove the cheesecake from the oven, run a knife around the edge of the pan to loosen the cheesecake from the sides, and refrigerate it for at least 4 hours or overnight to set.

For the Mango Topping:

1. In a saucepan, combine the diced mango, 1/4 cup of mango puree, and 2 tablespoons of granulated sugar.
2. Cook over low heat, stirring occasionally, until the mango topping thickens, which should take about 5-7 minutes. Let it cool.

Finishing:

1. Once the cheesecake has chilled and set, remove it from the springform pan.
2. Spread the mango topping over the top of the cheesecake.
3. Slice and serve your homemade mango cheesecake.

Enjoy the tropical and creamy goodness of mango cheesecake as a delightful dessert. The sweet and tangy mango flavor pairs perfectly with the smooth cheesecake filling.