Tropical Paradise Mango Cheesecake
Bring a taste of the tropics to your table with this creamy, mango-filled cheesecake! With a graham cracker crust, smooth mango cheesecake filling, and a fresh mango topping, its a perfect choice for any occasion.
Ingredients
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted 杻
1/4 cup granulated sugar
Cheesecake Filling:
24 oz 3 packages cream cheese, softened 燎
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 cup heavy cream 拏
2 large ripe mangoes, peeled and diced 省 divided
Mango Topping:
1 tbsp unflavored gelatin
1/4 cup water
Fresh mango slices or mint leaves for garnish optional
Instructions
1 Prepare the Crust:
Preheat oven to 350F 175C.
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl.
Press mixture into the bottom of a springform pan and bake for 10 minutes. Let cool completely.
2 Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing well.
Add vanilla extract and lemon juice. Pour in heavy cream and beat on high until light and fluffy.
3 Incorporate the Mango:
Puree half of the diced mangoes until smooth and fold into the cheesecake mixture.
Spread filling over cooled crust and refrigerate for at least 4 hours.
4 Prepare the Mango Topping:
Puree the remaining mangoes. In a small saucepan, dissolve the gelatin in water over low heat. Stir into the mango puree.
Let cool slightly, then spread over the chilled cheesecake. Refrigerate for another 2 hours to set.
5 Serve:
Once set, remove from the springform pan. Garnish with fresh mango slices or mint leaves if desired. Slice and enjoy chilled!
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