Tropical Paradise Mango Cheesecake
If you’re looking for a dessert that captures the essence of summer, look no further than Tropical Paradise Mango Cheesecake. This sweet and creamy cheesecake topped with fresh mango is the perfect treat for any occasion. It’s not just a feast for the eyes, but also a delightful burst of tropical flavors in every bite.
Why Make This Recipe
Making Tropical Paradise Mango Cheesecake is a fantastic choice for many reasons. First, it is a crowd-pleaser that your family and friends will love. Second, it is simple to make, combining easy-to-find ingredients to create a stunning dessert. Finally, the tropical flavors of mango and cheesecake come together to bring a taste of paradise to your table.
How to Make Tropical Paradise Mango Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes, peeled and diced
- 1 tbsp unflavored gelatin
- 1/4 cup water
- Fresh mango slices or mint leaves for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C). In a bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes. Let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth. Gradually add in 1 cup of sugar, mixing well. Then, add the vanilla extract and lemon juice. Pour in the heavy cream and beat at high speed until the mixture is light and fluffy.
- Puree half of the diced mangoes until smooth, then fold this into the cheesecake mixture. Spread the filling evenly over the cooled crust and refrigerate for at least 4 hours.
- Puree the remaining mangoes. In a small saucepan, dissolve the gelatin in water over low heat. Stir this into the mango puree. After it cools slightly, spread the mango mixture over the chilled cheesecake. Refrigerate for another 2 hours to set.
- Once set, remove the cheesecake from the springform pan. You can garnish with fresh mango slices or mint leaves if you like. Slice the cheesecake and enjoy it chilled!
How to Serve Tropical Paradise Mango Cheesecake
Tropical Paradise Mango Cheesecake is best served chilled. You can cut it into slices and serve it on dessert plates. Adding a few fresh mango slices or mint leaves on top will make it look even more inviting. This cheesecake pairs wonderfully with a glass of iced tea or fresh tropical juice.
How to Store Tropical Paradise Mango Cheesecake
To store any leftovers, keep the cheesecake in the refrigerator. Cover it loosely with plastic wrap or place the cheesecake in an airtight container. It will stay fresh for up to 5 days. Just remember to serve it chilled!
Tips to Make Tropical Paradise Mango Cheesecake
- Ensure your cream cheese is fully softened before mixing to avoid lumps.
- Use ripe mangoes for the best flavor. If mangoes are not in season, consider using frozen mango puree.
- For a sweeter cheesecake, adjust the sugar to your taste.
Variation
You can add a hint of coconut by mixing shredded coconut into the crust or the filling. This will enhance the tropical flavor of your cheesecake.
FAQs
1. Can I use a different fruit instead of mango?
Yes, you can substitute mango with other fruits like strawberries, blueberries, or raspberries for a different flavor profile.
2. Is it possible to make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance, which will actually enhance the flavors as it sits in the fridge.
3. Can I freeze Tropical Paradise Mango Cheesecake?
Yes, you can freeze the cheesecake, but it is best to do so without the mango topping. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Let it thaw in the refrigerator before serving.
Tropical Paradise Mango Cheesecake
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet and creamy cheesecake topped with fresh mango, capturing the essence of summer.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes, peeled and diced
- 1 tbsp unflavored gelatin
- 1/4 cup water
- Fresh mango slices or mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes. Let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth. Gradually add in 1 cup of sugar, mixing well. Then, add the vanilla extract and lemon juice. Pour in the heavy cream and beat at high speed until the mixture is light and fluffy.
- Puree half of the diced mangoes until smooth, then fold this into the cheesecake mixture. Spread the filling evenly over the cooled crust and refrigerate for at least 4 hours.
- Puree the remaining mangoes. In a small saucepan, dissolve the gelatin in water over low heat. Stir this into the mango puree. After it cools slightly, spread the mango mixture over the chilled cheesecake. Refrigerate for another 2 hours to set.
- Once set, remove the cheesecake from the springform pan. Garnish with fresh mango slices or mint leaves if desired. Slice the cheesecake and enjoy it chilled!
Notes
For the best flavor, use ripe mangoes and ensure cream cheese is fully softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake, mango, dessert, tropical, summer