The Ultimate Mango Cheesecake Recipe: A Tropical Delight

This creamy, dreamy mango cheesecake recipe will transport your taste buds to a tropical paradise. Perfect for summer gatherings or any occasion that calls for a decadent dessert, this recipe balances the tangy cream cheese with the sweet, juicy flavor of mangoes. We'll guide you through each step, ensuring a perfectly smooth and delicious cheesecake every time. Get ready to impress!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons (3 ounces) unsalted butter, melted

For the Filling:

• 3 (8 ounce) packages cream cheese, softened to room temperature (This is crucial for a smooth texture!)
• 1 ¾ cups sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 large eggs
• 1 cup mango puree (approximately 2-3 ripe mangoes)

Instructions:

Making the Crust:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
3. Add Melted Butter: Gradually add the melted butter, mixing until the crumbs are evenly moistened.
4. Press into Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Create an even layer for a consistent crust.
5. Bake (Optional): You can bake the crust for 8-10 minutes for a firmer base, or skip this step if you prefer a softer crust.

Making the Filling:

1. Beat Cream Cheese & Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A stand mixer is recommended for ease, but a hand mixer works well too.
2. Add Wet Ingredients: Beat in the sour cream, vanilla extract, and salt.
3. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Don't overmix.
4. Stir in Mango Puree: Gently fold in the mango puree until just combined. Avoid overmixing to prevent air bubbles.

Baking the Cheesecake:

1. Pour into Crust: Pour the filling into the prepared crust.
2. Water Bath (Recommended): Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a moist environment and prevents cracking.
3. Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.
4. Cool Down: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling prevents cracking.
5. Refrigerate: Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set.

Serving & Storage:

Once chilled, carefully release the cheesecake from the springform pan. Garnish with fresh mango slices, whipped cream, or a mango coulis for an extra touch of elegance. Store leftover cheesecake in the refrigerator for up to 3 days.

Tips for Success:

• Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy texture.
• Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
• Water Bath: The water bath is crucial for preventing cracks and ensuring even baking.
• Patience is Key: Allow the cheesecake to cool slowly and chill thoroughly for the best results.

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