| Prep: 30 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 41g | 23g | 52g |
| sugars | fibre | protein | salt |
| 46g | 2g | 9g | 0.7g |
As a true Southern belle who’s been blessed with not just Southern hospitality but a coastal flair for cooking, Emily could not pass up sharing this delectable Mango Cheesecake. This vibrant and tangy treat blends the beloved texture of a classic cheesecake with an exotic touch. The result – a smooth, creamy dessert bursting with the tropical taste of ripe mangoes, making this a classic with a twist.
A Bite of the Tropics
In addition to its tantalizing taste, Mango Cheesecake has wonderful health benefits. Mangoes, the bright, sweet superstars of this recipe, are rich in vitamins A and C, which can improve your skin health and strengthen your immune system. Cheesecakes, traditionally a bit on the indulgent side, can be healthful too – especially when you consider the protein from the cream cheese and eggs.
Pairing Suggestions
Mango Cheesecake – with its smooth texture and refreshing style – is similar to other fruit-based desserts, like Key Lime Pie or Lemon Meringue Pie. It’s the perfect dessert to follow a meal of shrimp and grits or even a spicy rack of ribs, as the fruity sweetness from the mango perfectly offsets the heat. For a flavor combination that will truly take your tastebuds for a ride, pair this cheesecake with a glass of sparkling white wine or champagne.
In the end, this Mango Cheesecake is more than a recipe. It’s a celebration of the flavors that life offers, rolled into a smooth, creamy dessert that’s definitively Emily. And she can’t wait for you to take your first bite. An homage to her love for coastal flavors and the allure of the South, Emily assures you that this divine dessert will not disappoint!
What You’ll Need
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 3 (8 oz) packages cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pureed mango
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon plain gelatin
- 2 tablespoons water
- 1 ripe mango, peeled and thinly sliced for garnish
Method
Step One
Preheat your oven to 325 degrees F (165 degrees C). Take a 9-inch springform pan and lightly grease the bottom and sides with some unsalted butter.
Step Two
In a bowl, combine the graham cracker crumbs, melted butter, and half cup of granulated sugar. Press this mixture into the bottom of the prepared pan to form the crust of your cheesecake.
Step Three
In a large mixing bowl, beat together the cream cheese, the remaining half cup of sugar, and vanilla extract until smooth and creamy.
Step Four
Add the eggs, one at a time, beating well after each addition. Once all the eggs have been incorporated, pour in the pureed mango and lemon juice. Continue beating the mixture until well combined.
Step Five
Pour this cream cheese mixture over the crust in your prepared pan. Place this in your preheated oven and bake for about 70 minutes, or until the center is set and the top is lightly browned.
Step Six
While the cheesecake is baking, prepare the mango glaze. In a small saucepan, heat the heavy cream over medium heat until it begins to steam. Then, sprinkle the gelatin over the heated cream and let it sit for a few minutes to soften.
Step Seven
Stir the softened gelatin into the cream until fully dissolved. Remove from heat and set aside to cool.
Step Eight
Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, pour the cooled mango glaze over the top of the cheesecake, smoothing it out with a spatula.
Step Nine
Place the cheesecake in the refrigerator to chill for a minimum of 4 hours, or preferably overnight.
Step Ten
Just before serving, garnish the top of the cheesecake with the thinly sliced ripe mango. Enjoy your homemade mango cheesecake!
