Mango Tango Cheesecake
A delightful and creamy cheesecake infused with fresh mango, layered over a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Provides a crunchy base
- 0.25 cups 1/4 cup granulated sugar Enhances sweetness of the crust
- 0.5 cups 1/2 cup unsalted butter, melted Binds the crust together
For the cheesecake filling
- 2 cups 2 cups cream cheese, softened The main ingredient for creaminess
- 1 cups 1 cup mango puree Adds tropical flavor
- 1 cups 1 cup granulated sugar Balances the richness of cream cheese
- 3 large 3 large eggs Essential for structure
- 1 teaspoon 1 teaspoon vanilla extract Brings flavor harmony
- 1 tablespoon 1 tablespoon lemon juice Adds brightness
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add mango puree, 1 cup sugar, eggs one at a time, vanilla extract, and lemon juice, and mix until well combined.
- Pour the cheese mixture over the crust in the springform pan.
Baking
- Bake for 55-60 minutes or until the center is set and the edges are golden.
- Allow cooling before refrigerating for at least 4 hours or overnight.
Serving
- Serve chilled and enjoy!
Notes
Use fresh mangoes for the best flavor and ensure the cream cheese is fully softened for a smooth texture.