Description
Enjoy creamy mango cheesecake bliss! This tropical dessert brings sunshine to your table with fresh mango, a crunchy crust, and a dreamy filling.
Ingredients
Scale
- Crust Base:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Creamy Filling:
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh mango puree (from about 2 ripe mangoes)
- Tropical Topping:
- 1 large ripe mango, diced
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Finishing Touches:
- ¼ cup toasted coconut flakes
- Fresh mint leaves, for garnish
Instructions
- Prep the Crust:: Get your oven preheating to 350°F (175°C), then grab a 9-inch springform pan. Mix those graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press it firmly into the bottom of your pan. Honestly, this is where I get a little messy, but a flat-bottomed glass helps smooth it out! Bake for 8-10 minutes, then let it cool completely. This crucial step prevents a soggy crust, a mistake I learned the hard way.
- Whip Up the Creamy Mango Filling:: While the crust cools, reduce your oven to 325°F (160°C). In a large bowl, beat the cream cheese and sugar until it’s super smooth and fluffy, no lumps allowed! I usually scrape down the sides a few times here. Then, beat in the eggs one at a time, just until combined. Overmixing can lead to cracks, and nobody wants a cracked creamy mango cheesecake. Finally, gently fold in the sour cream, vanilla, and that beautiful mango puree. The color is just gorgeous, don’t you think?
- Bake Your Dreamy Tropical Mango Cheesecake:: Pour that luscious filling over your cooled crust. Now, for the water bath—this is the secret to a crack-free cheesecake! Wrap the outside of your springform pan tightly with heavy-duty foil (I usually do two layers, just in case). Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake for 50-60 minutes, or until the edges are set but the center still jiggles a little.
- Cooling Down Your Creamy Mango Cheesecake:: Once baked, turn off the oven but leave the cheesecake inside with the door ajar for an hour. This slow cool-down helps prevent cracks, too. After an hour, take it out of the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Honestly, the hardest part is waiting! Once cooled, cover it loosely and pop it into the fridge for at least 4 hours, or even better, overnight. Patience makes perfect, especially for this creamy mango cheesecake.
- Prepare the Tropical Topping:: While your cheesecake chills (or just before serving), dice up your fresh mangoes. I like small, uniform cubes, but honestly, any dice works! Gently toss them with a squeeze of lime juice and a little drizzle of honey. This simple mix really makes the mango pop and adds a lovely sheen. The vibrant color against the pale cheesecake is just stunning. Sometimes I add a tiny pinch of chili flakes here if I’m feeling adventurous, but that’s totally optional!
- Assemble and Garnish Your Creamy Mango Cheesecake Bliss:: Once your creamy mango cheesecake is thoroughly chilled and firm, carefully run a thin knife around the edge of the pan before releasing the springform. Transfer it to a serving plate. Arrange your prepared fresh mango topping over the cheesecake. Finish with a sprinkle of toasted coconut flakes and a few fresh mint leaves. Take a moment to admire your handiwork! It always smells so good when it’s all put together. Slice and serve, then prepare for compliments!