Description
A rich and creamy mango cheesecake that balances sweetness and tang.
Ingredients
Scale
- 250g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 200g sour cream
- 150g granulated sugar
- 3 large eggs
- 200g ripe mango puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Mango slices for garnish
Instructions
- Preheat oven to 160°C (320°F).
- Crush digestive biscuits and mix with melted butter.
- Press mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth.
- Add sour cream, sugar, and blend until combined.
- Incorporate eggs one at a time, mixing well after each addition.
- Stir in mango puree, vanilla extract, and lemon juice.
- Pour cheesecake batter over the crust in the pan.
- Bake for 50-60 minutes, until set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
- Garnish with fresh mango slices before serving.
Notes
- Use ripe mangoes for best flavor.
- For a firmer texture, add an extra egg.
- Consider adding a mango glaze on top for added shine.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: creamy mango cheesecake recipe