Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
Prepare Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mango puree until well combined.
Bake Cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. This water bath helps to prevent cracks in the cheesecake. Bake in the preheated oven for 60 minutes, or until the center is set and only slightly jiggly.
Cool Cheesecake: Remove the cheesecake from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Prepare Mango Topping: In a small saucepan, combine the mango puree and sugar. In a small bowl, mix the cornstarch and water until smooth, then add it to the mango mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
Assemble and Serve: Once the cheesecake is fully chilled, spread the cooled mango topping evenly over the top. Carefully remove the sides of the springform pan. Slice and serve.
Nutritional Information (per serving, assuming recipe makes 12 servings):
Calories: 370
Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
Sodium: 300mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 24g
Protein: 5g
Enjoy this tropical mango cheesecake, perfect for a refreshing dessert that’s sure to impress!
ADVERTISEMENT
