Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tropical Mango Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sophia
  • Total Time: 7 hours 25 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Tropical Mango Cheesecake is rich, creamy, and bursting with fresh mango flavor. A buttery graham cracker crust and glossy mango glaze make this dessert both elegant and refreshing.

Ingredients

1 1/2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

2 tbsp granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 cup fresh mango puree

2 tbsp cornstarch

1 cup mango puree

2 tbsp granulated sugar

1 tsp lemon juice

1 tsp cornstarch dissolved in 1 tbsp water

Fresh mango slices

Whipped cream

Mint leaves

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
  3. Press the crust mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 8 to 10 minutes until lightly golden, then let it cool completely.
  5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  6. Add the sugar and vanilla extract, mixing until fully incorporated.
  7. Add the eggs one at a time, beating well after each addition.
  8. Mix in the mango puree and cornstarch until the filling becomes smooth and silky.
  9. Pour the filling over the cooled crust and smooth the top evenly.
  10. Wrap the bottom of the pan in foil, place it inside a larger roasting pan, and add hot water halfway up the sides to create a water bath.
  11. Bake the cheesecake for 50 to 60 minutes until the edges are set and the center remains slightly jiggly.
  12. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  13. In a small saucepan, combine the mango puree, sugar, and lemon juice over medium heat.
  14. Stir in the cornstarch slurry and cook the glaze for 2 to 3 minutes until slightly thickened, then let it cool to room temperature.
  15. Pour the cooled glaze over the cheesecake and spread it evenly across the top.
  16. Cover the cheesecake and refrigerate it for at least 6 hours or overnight until fully set.
  17. Before serving, garnish the cheesecake with fresh mango slices, whipped cream, or mint leaves.
  18. Slice and serve the cheesecake chilled.

Notes

Frozen mango can be used if thawed and blended into a smooth puree first.

A water bath helps the cheesecake bake evenly and prevents cracks.

The cheesecake is ready when the edges are set and the center still has a slight jiggle.

This dessert tastes even better when made a day ahead and chilled overnight.

Store covered in the refrigerator for up to 5 days.

Freeze individual slices for up to 2 months and thaw overnight before serving.

Try topping with toasted coconut or passion fruit sauce for extra tropical flavor.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 28 g
  • Sodium: 240 mg
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Find it online: https://cookingwithblog.com/tropical-mango-cheesecake/