Transport your taste buds to a tropical paradise with our Mango Cheesecake—a luscious dessert that marries the rich creaminess of cheesecake with the sweet and vibrant flavor of ripe mangoes. Each velvety bite is a symphony of textures and tastes, from the buttery graham cracker crust to the silky cheesecake layer, all crowned with a generous swirl of mango puree. Indulge in the decadence of this dessert, where every slice is a celebration of sunshine and sweetness.
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup mango puree (fresh or canned)
For the Mango Swirl:
- 1 cup mango puree (fresh or canned)
- 2 tablespoons granulated sugar
Preparation Steps:
For the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of the prepared pan to form the crust.
For the Cheesecake Filling: 4. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, sour cream, and mango puree until the filling is velvety.
For the Mango Swirl: 7. In a separate bowl, mix mango puree and granulated sugar until the sugar is dissolved.
Assembly: 8. Pour the cheesecake filling over the crust in the springform pan.
- Drizzle mango swirl over the cheesecake filling.
- Use a knife to create a marbled effect by gently swirling the mango puree into the cheesecake batter.
- Bake in the preheated oven for 45-50 minutes or until the center is set.
- Allow the Mango Cheesecake to cool in the pan before refrigerating for at least 4 hours or overnight.
- Once chilled, slice and savor the tropical delight of Mango Cheesecake.
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