A deliciously creamy mango cheesecake with a buttery graham cracker crust, perfect for any occasion.
Preparation time
30min
Cooking time
1h
Ingredients
12 Servings
- 500 g cream cheese
- 3 eggs
- 200 g graham cracker crumbs
- 150 g granulated sugar
- 200 ml heavy cream
- 250 ml mango puree
- 100 g unsalted butter
- 2 tsp vanilla extract
Directions
Step 1
Preheat the oven to 325°F (160°C).
Step 2
Mix the graham cracker crumbs and melted butter in a bowl until well combined.
Step 3
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
Step 4
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Step 5
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Step 6
Mix in the mango puree until fully incorporated.
Step 7
Gently fold in the heavy cream until the mixture is smooth.
Step 8
Pour the filling over the crust in the springform pan.
Step 9
Bake in the preheated oven for about 50-60 minutes, or until the center is set.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Step 11
Remove the cheesecake from the oven and let it cool completely at room temperature.
Step 12
Refrigerate for at least 4 hours, preferably overnight, before serving.