Description
Escape to a tropical paradise with one bite of this sunshine-bright mango cheesecake that’s impossibly creamy with just the right amount of tang. Summer vibes all year round!
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 3 packages (24 oz/680g total) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup (60ml) heavy cream
- 1 tablespoon vanilla extract
- 2 cups (480ml) fresh mango puree (from approximately 3 large, ripe mangoes)
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 cup (240ml) mango puree for topping
- 1/4 cup (60ml) water
- 1 tablespoon unflavored gelatin
- 2 tablespoons honey
- Fresh mango slices and mint leaves for garnish
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs and sugar, then stir in melted butter until mixture resembles wet sand.
- Press crust mixture into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 10 minutes until slightly golden. Cool completely.
- Blend fresh mangoes until smooth. Measure 2 cups for filling and 1 cup for topping. Mix filling portion with lime juice and zest.
- Beat cream cheese until smooth. Gradually add sugar and beat until fluffy. Add eggs one at a time, mixing just until incorporated. Stir in heavy cream and vanilla.
- Divide cheesecake batter in half. Fold mango puree into one half. Pour plain batter into crust, then drop spoonfuls of mango batter on top. Swirl with a knife for marbled effect.
- Wrap springform pan in foil and place in larger roasting pan. Add hot water to roasting pan halfway up sides of springform pan. Bake 60-70 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour. Remove and cool to room temperature.
- For topping, sprinkle gelatin over cold water and let bloom for 5 minutes. Microwave for 20 seconds until dissolved. Mix with remaining mango puree and honey. Pour over cooled cheesecake.
- Refrigerate overnight or at least 6 hours until completely set. Garnish with fresh mango slices and mint leaves before serving.