Description
Indulge in the creamy and refreshing taste of this delightful mango cheesecake, perfect for any occasion!
Ingredients
Scale
- 16 oz cream cheese (softened)
- 1 cup fresh mango puree
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 graham cracker crust (pre-made or homemade)
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 1 cup fresh mango pieces (for topping)
Instructions
- Prepare the Gelatin: In a small bowl, dissolve the gelatin in 1/4 cup of cold water. Let it stand for about 5 minutes to bloom.
- Mix Ingredients: In a large mixing bowl, blend the softened cream cheese and sugar until smooth and creamy. Add the mango puree and vanilla extract, continuing to mix until fully combined.
- Incorporate Gelatin: Gently heat the bloomed gelatin in a microwave or on the stovetop until melted. Stir the gelatin into the cream cheese and mango mixture.
- Fold in Heavy Cream: Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango mixture to maintain the airy texture.
- Assemble the Cheesecake: Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours, or until fully set and firm.
- Garnish and Serve: Top with fresh mango pieces before serving.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- If you prefer a sweeter cheesecake, adjust the sugar to taste before incorporating the whipped cream.
- For a firmer consistency, use an additional tablespoon of gelatin.
- Use a springform pan for easy removal if you’re making the crust from scratch.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Chilling
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg