Tropical Mango Cheesecake
A creamy and rich cheesecake infused with tropical mango flavors, perfect for any summer gathering or special occasion.
Ingredients
Crust
- 2 cups crushed graham crackers Golden, buttery crumbs for a delightful crust.
- 1/2 cup unsalted butter, melted Adds richness and helps the crust hold together.
- 1/4 cup sugar Sweetener for the crust.
Filling
- 32 oz cream cheese, softened The essence of creaminess.
- 1 cup sugar Sweetening the cheesecake.
- 1/2 cup sour cream For a tangy contrast.
- 1/4 cup fresh lime juice Brightens the flavor profile.
- 1 cup mango puree The star ingredient for tropical sweetness.
- 3 large eggs Providing structure and richness.
- 1 teaspoon vanilla extract Adds warm, aromatic undertones.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Mix the crushed graham crackers with melted butter and 1/4 cup sugar in a bowl.
- Press the mixture into the bottom of a springform pan to form an even crust.
- In a large mixing bowl, beat the softened cream cheese and the remaining sugar until smooth.
- Add in the sour cream, fresh lime juice, mango puree, eggs, and vanilla extract, beating until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 50-60 minutes or until set.
- Let the cheesecake cool before refrigerating for at least 4 hours.
Notes
Make sure your cream cheese is at room temperature to avoid lumps. Press the crust firmly into the pan to prevent it from crumbling. Allow the cheesecake to cool properly before refrigerating.