Description
This mango cheesecake is smooth, sweet, and bright. Perfect for parties or family gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 pounds cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- Zest of 1 lime (optional)
- 1 cup mango puree (for glaze)
- 2 tablespoons water (for glaze)
- 1 tablespoon cornstarch (for glaze)
- 1-2 tablespoons granulated sugar (for glaze, adjust to taste)
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool while you make the filling.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in sour cream, heavy cream, and vanilla until smooth.
- Fold in mango puree and lime zest until evenly mixed.
- Pour the filling over the cooled crust in the pan.
- Place the pan on a large baking sheet and put it in the oven.
- Bake for 60–70 minutes, until the center is set but still a little jiggly and the edges are lightly brown.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake and let it cool fully at room temperature. Chill in the fridge for at least 4 hours or overnight.
- To make the glaze, combine mango puree, water, cornstarch, and sugar in a small pan. Cook on medium heat, stirring until it thickens and boils. Remove from heat and let it cool a bit.
- Pour the glaze over the cold cheesecake and spread it with a spatula if desired.
Notes
Use room temperature cream cheese for a smooth mix. Do not overbake; the center should still jiggle a bit. Cool slowly to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American