Creamy Tropical Fruit Dessert (Print Version)
# Ingredients:
→ For the Crust
01 -
1 ½ cups graham cracker crumbs
02 -
6 tbsp unsalted butter, melted
03 -
2 tbsp granulated sugar
→ For the Mango Cheesecake Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 tsp vanilla extract
08 -
1 cup fresh mango puree (from about 2 large mangoes)
09 -
2 tbsp cornstarch
→ For the Mango Glaze
10 -
1 cup mango puree
11 -
2 tbsp granulated sugar
12 -
1 tsp lemon juice
13 -
1 tsp cornstarch dissolved in 1 tbsp water
→ Optional Toppings
14 -
Fresh mango slices
15 -
Whipped cream
16 -
Mint leaves
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to pack it down.
02 -
Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
03 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition. Blend in the mango puree and cornstarch, mixing until the filling is smooth and well combined.
04 -
Pour the mango cheesecake filling over the cooled crust, smoothing the top with a spatula. Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
05 -
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
06 -
In a small saucepan, combine the mango puree, sugar, and lemon juice. Heat over medium heat, stirring constantly. Stir in the cornstarch mixture and cook for 2-3 minutes, or until the glaze thickens slightly. Remove from heat and let it cool to room temperature.
07 -
Once the cheesecake is fully cooled, pour the mango glaze over the top, spreading it evenly with a spatula. Cover the cheesecake and refrigerate for at least 6 hours or overnight to set completely.
08 -
Before serving, garnish with fresh mango slices, whipped cream, or mint leaves as desired. Run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring. Slice and serve chilled.
# Notes:
01 -
For the best texture, make sure all ingredients for the filling are at room temperature before mixing.
02 -
The water bath helps the cheesecake bake evenly and prevents cracks on the surface.
03 -
This cheesecake can be made up to 2 days ahead and kept refrigerated.