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Mango Cheesecake

This Mango Cheesecake is a delightful tropical dessert featuring a creamy, tangy filling infused with fresh mango puree on a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup mango puree fresh or canned
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1.5 cups graham cracker crumbs
  • 1/2 cup melted butter

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs and melted butter until well combined.
  3. Firmly press the crust mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 10 minutes to set, then remove from the oven and set aside.
  5. In a mixing bowl, beat the softened cream cheese until smooth.
  6. Add the sugar, vanilla extract, sour cream, mango puree, lemon juice, and cornstarch, then mix until smooth.
  7. Pour the cheesecake filling over the pre-baked crust and spread it evenly.
  8. Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  9. Allow the cheesecake to cool to room temperature to minimize cracks.
  10. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

Serve chilled with fresh mango slices or whipped cream on top.