mango cheesecake


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mango puree

For the topping:

  • 1 cup fresh mango, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water


  1. Preheat the oven to 325°F.
  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mango puree.
  4. Pour the mixture into the crust and smooth the top. Bake for 45-50 minutes or until the center is almost set.
  5. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 3 hours or overnight.
  6. In a small saucepan, combine the diced mango, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring constantly.
  7. Remove the cheesecake from the pan and place it on a serving plate. Pour the mango topping over the cheesecake and spread it evenly.
  8. Chill the cheesecake in the refrigerator for 30 minutes or until the topping is set.
  9. Serve and enjoy your delicious mango cheesecake!

Note: You can also top the cheesecake with whipped cream and fresh mango slices if desired.

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