MANGO CHEESECAKE

Here’s a delicious recipe for Mango Cheesecake:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mango puree (fresh or canned)
• 1 tablespoon cornstarch

For the Mango Topping:

• 1 1/2 cups mango puree (fresh or canned)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then let it cool completely.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the sugar and continue to beat until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the vanilla extract and mango puree.
5. Add the cornstarch and mix until smooth and well combined.
6. Pour the filling over the cooled crust in the springform pan.

3. Bake the Cheesecake:

1. Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan to create a water bath.
2. Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
4. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

4. Prepare the Mango Topping:

1. In a small saucepan, combine the mango puree, sugar, and lemon juice.
2. Cook over medium heat until the mixture begins to simmer.
3. Add the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens.
4. Remove from heat and let it cool to room temperature.

5. Assemble the Cheesecake:

1. Once the cheesecake is fully chilled, remove it from the springform pan.
2. Spread the cooled mango topping over the top of the cheesecake.
3. Serve and enjoy!

Tips:

• Use ripe, sweet mangoes for the best flavor.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• The water bath helps prevent cracks in the cheesecake, but if you do get cracks, the mango topping will cover them up nicely.

Enjoy your homemade mango cheesecake!