Mango & Cream Cheesecake Recipe
Indulge in our creamy cheesecake swirled with ripe mango, offering a delightful balance of sweetness and richness in every bite.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well blended.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it down tightly. Set aside.
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- 4
Add Flavor
Add the vanilla extract and sour cream to the cream cheese mixture. Beat until fully combined.
- 5
Incorporate Mango
Fold in the fresh mango puree gently until well incorporated.
- 6
Prepare the Gelatin
In a small bowl, dissolve the gelatin powder in the water. Let it sit for 5 minutes, then microwave for 10-15 seconds until fully dissolved.
- 7
Combine Gelatin with Filling
Slowly add the dissolved gelatin to the mango cheesecake filling, mixing until evenly distributed.
- 8
Pour into Crust
Pour the filling over the prepared crust and smooth the top with a spatula.
- 9
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- 10
Serve
Once set, remove the cheesecake from the springform pan. Garnish with mango slices before serving.
