Description
A sweet and creamy cheesecake topped with fresh mango, capturing the essence of summer.
Ingredients
Scale
- 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