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Mango Cheesecake

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A creamy mango cheesecake with a buttery graham cracker crust, infused with mango puree and a hint of lime, perfect for summer gatherings.

Ingredients

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  • 2 cups crushed graham crackers
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup mango puree
  • 1 tablespoon lime juice
  • 1 mango, sliced (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the crushed graham crackers, melted butter, and 1/4 cup of sugar in a mixing bowl.
  3. Press the mixture into the bottom of a springform pan to create a crust.
  4. Beat together the softened cream cheese, remaining sugar, and vanilla extract until creamy.
  5. Add the eggs one at a time, blending well after each addition.
  6. Stir in the mango puree and lime juice until well-combined.
  7. Pour the mango mixture over the crust in the springform pan.
  8. Bake for 55-60 minutes, or until the center is set and jiggles slightly.
  9. Cool the cheesecake at room temperature, then refrigerate for at least 4 hours.
  10. Garnish with freshly sliced mango before serving.

Notes

Store leftover cheesecake in the refrigerator for up to 5 days. Can freeze tightly wrapped for up to a month.

Nutrition

Find it online: https://pinrecipezbylinaa.com/mango-cheesecake/

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