Mango cheesecake

• For 8 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Crust
  • Graham crackers : 1.5 cups
  • Butter (melted) : 6 tbsp
  • Sugar : 2 tbsp
• Filling
  • Cream cheese (softened) : 16 oz
  • Sugar : 1 cup
  • Mango puree : 1 cup
  • Eggs : 3
  • Vanilla extract : 1 tsp
• Topping
  • Fresh mango (sliced) : 1
  • Whipped cream : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 325°F (160°C).
• In a food processor, crush the graham crackers until they become fine crumbs.
• In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix well until the crumbs are evenly coated.
• Press the crust mixture into the bottom of a 9-inch (23 cm) springform pan, creating an even layer.
• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the mango puree, eggs, and vanilla extract to the cream cheese mixture. Mix until well combined.
• Pour the filling over the crust in the springform pan.
• Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is lightly golden.
• Remove the cheesecake from the oven and let it cool to room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
• Before serving, top the cheesecake with fresh mango slices and whipped cream.

Tips

• Make sure the cream cheese is softened before mixing to ensure a smooth filling.
• For a stronger mango flavor, you can add more mango puree to the filling mixture.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.

Information

• This mango cheesecake is best enjoyed chilled.
• You can store any leftovers in the refrigerator for up to 3 days.