Description
A creamy cheesecake made with passion fruit and mango on a crunchy gingersnap crust.
Ingredients
Scale
- 1 1/2 cups gingersnap crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup mango puree
- 1/2 cup passion fruit puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine gingersnap crumbs and melted butter.
- Press mixture into the bottom of a springform pan.
- Bake crust for 10 minutes and cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in mango puree, passion fruit puree, vanilla extract, and lemon juice.
- Pour filling over the cooled crust.
- Bake for 50-60 minutes until set.
- Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
Notes
- Ensure all ingredients are at room temperature.
- Use fresh or frozen fruit puree.
- Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: passion fruit mango cheesecake gingersnap crust