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Mango Cheesecake Delight: A Creamy and Refreshing Dessert Recipe

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This creamy Mango Cheesecake features a buttery graham cracker crust, a rich mango-infused filling, and a refreshing mango topping. It’s a tropical dessert that’s perfect for any occasion and sure to impress your guests!

Ingredients

Scale

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  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup mango puree (fresh or canned)
  • 1 cup mango, diced
  • 2 tablespoons sugar (optional, depending on sweetness of mango)
  • 1 tablespoon lemon juice

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Instructions

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  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are evenly coated with butter.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden.
  5. Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
  6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  7. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
  8. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  9. Add the sour cream and mango puree to the mixture. Beat on low speed until everything is well incorporated and smooth.
  10. Pour the filling over the cooled crust in the springform pan and spread it evenly with a spatula.
  11. Place the springform pan in the oven and bake at 350°F (175°C) for about 50-60 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle.
  12. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
  13. After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
  14. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
  15. In a small bowl, combine the diced mango, sugar (if using), and lemon juice.
  16. Gently toss the mango mixture until well coated. Set aside to let the flavors develop while the cheesecake continues to chill.
  17. Once the cheesecake has chilled and is firm, carefully remove the sides of the springform pan.
  18. Transfer the cheesecake to a serving platter. You can leave it as is or use a spatula to smooth out the top if desired.
  19. Top with the prepared mango topping before serving.

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Notes

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  • For a more intense mango flavor, use fresh mango puree instead of canned.
  • Ensure the cream cheese is at room temperature for a smoother filling.
  • This cheesecake can be made a day in advance for better flavor development.

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Find it online: https://anasrecipes.com/mango-cheesecake-delight/