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Mango Cheesecake

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A smooth, creamy cheesecake infused with the vibrant essence of mango, perfect for any gathering.

Ingredients

Scale
  • 14–16 Graham crackers (or plain cookies)
  • 50 grams butter, melted
  • 400 grams cream cheese, at room temperature
  • 2 tablespoons cornstarch
  • ½ cup sugar
  • Pinch of sea salt/kosher salt
  • 2 ripe mangoes, peeled and chopped (or 1 cup store-bought mango puree)
  • 2 eggs, at room temperature
  • Pinch of cardamom powder (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Blend the graham crackers until finely crushed in a food processor.
  3. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes.
  4. Beat the cream cheese in a mixing bowl until creamy and smooth.
  5. Add the sugar and cornstarch, mixing until combined.
  6. Incorporate the eggs one at a time, blending well after each addition.
  7. Fold in the chopped mango or mango puree.
  8. Pour the filling over the cooled crust and smooth it out.
  9. Bake for 45-55 minutes or until the edges are set and the center is slightly wobbly.
  10. Cool in the oven with the door cracked open for an hour.
  11. Chill in the refrigerator for at least 4 hours before serving.

Notes

For a twist, consider adding shredded coconut to the crust or topping with seasonal berries.

Nutrition

Keywords: mango cheesecake, dessert, tropical dessert, cheesecake recipe, fruity cheesecake

Find it online: http://ivoryapron.com/ingredient-no-bake-mango-cheesecake-summer-dream/