𝐌𝐚𝐧𝐠𝐨 𝐂𝐡𝐞𝐞𝐬𝐞 𝐃𝐫𝐢𝐧𝐤

Mango cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tropical sweetness of mangoes. Here’s a basic recipe to make a delicious 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 filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1 cup mango puree (from fresh or canned mangoes)
• Zest of 1 lime (optional)

For the mango topping:

• 1 cup mango puree
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Prepare the crust:

• Preheat your oven to 325°F (160°C).
• In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.
• Bake the crust for about 10 minutes. Remove from the oven and let it cool while preparing the filling.

2. Make the filling:

• In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the sour cream and mix well.
• Add the eggs, one at a time, mixing until just combined after each addition.
• Mix in the vanilla extract and flour until smooth.
• Fold in the mango puree and lime zest (if using) until evenly incorporated.

3. Assemble and bake:

• Pour the mango cheesecake filling over the cooled crust in the springform pan.
• Smooth the top with a spatula to ensure it’s even.
• Place the springform pan onto a baking sheet (to catch any potential leaks) and bake in the preheated oven for 50-60 minutes, or until the center is almost set.

4. Prepare the mango topping:

• In a small saucepan, combine the mango puree, sugar, cornstarch, and water.
• Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and let it cool slightly.

5. Chill and serve:

• Once the cheesecake is baked, let it cool completely at room temperature.
• Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set.
• Before serving, spread the cooled mango topping over the chilled cheesecake.
• Optionally, garnish with fresh mango slices or whipped cream before serving.

Enjoy your creamy and fruity mango cheesecake!