Cheesecake has always held a special place in my heart, reminding me of family gatherings and cozy evenings spent baking with loved ones. This Mango Cheesecake recipe brings a tropical twist to the classic dessert, blending creamy textures with the vibrant flavor of mango. I recall a summer vacation in Hawaii where fresh mangoes were a daily treat, inspiring me to experiment with them in various recipes once I returned home. This cheesecake is a beautiful homage to those sunny days, capturing the essence of tropical bliss in every bite.
The recipe is straightforward, making it perfect for both novice and experienced bakers. A graham cracker crust forms the base, providing a delightful crunch that complements the creamy filling. The mango puree adds a refreshing fruitiness, making each slice a burst of sunshine. I’ve found that adding a hint of cinnamon to the crust gives it an extra layer of warmth and depth, enhancing the overall flavor profile.
One of the things I love most about this cheesecake is its versatility. If you prefer a bit more tang, you can increase the lemon juice in the filling. For those who enjoy a sweeter treat, a drizzle of honey over the top before serving can be a delightful addition. You can also get creative with the presentation by garnishing with fresh mango slices or a dollop of whipped cream.
Whether you’re preparing this cheesecake for a special occasion or simply to satisfy a craving, it’s sure to impress. The combination of creamy cheesecake, zesty mango jelly, and the perfect graham cracker crust makes it a dessert that will have everyone asking for seconds.
How to Make Mango Cheesecake
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Ingredients
- 1/2 cup cold water
- 14 ounces cream cheese
- 1/4 cup granulated sugar
- 1 1/2 teaspoons lemon juice
- 1/4 cup water
- 1 1/4 cups crushed graham crackers
- 5 teaspoons gelatin
- 1/2 cup mango puree
- 1 teaspoon vanilla extract
- 3/4 cup mango puree
- 1 tablespoon sugar
- 1 1/2 cups heavy cream
- 1/2 cup melted unsalted butter
- 1/3 cup sour cream
- 2 1/2 teaspoons gelatin
- 1/2 teaspoon ground cinnamon
Directions
- Line a 9-inch springform pan with baking paper for the crust.
- Combine crushed graham crackers, melted butter, granulated sugar, and ground cinnamon in a bowl until the mixture resembles wet sand. Firmly press it into the prepared pan. Set it aside.
- For the filling, combine 1/2 cup cold water and 5 teaspoons gelatin in a small bowl, allowing it to sit for 5 minutes.
- In a separate bowl, use an electric mixer to beat together the cream cheese, 1/4 cup sugar, sour cream, and vanilla extract until smooth.
- Melt the gelatin mixture in the microwave and whisk it into the cream cheese mixture, then stir in 1/2 cup mango puree.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spread this over the crust in the pan and smooth the top. Refrigerate for 1 hour.
- For the mango jelly, mix 1/4 cup water and 2 1/2 teaspoons gelatin in a bowl, letting it sit for 5 minutes. Microwave for 15-20 seconds until melted, then let it cool slightly.
- In a bowl, combine the melted gelatin, 3/4 cup mango puree, lemon juice, and 1 tablespoon sugar.
- Pour the mango jelly over the chilled cheesecake and refrigerate for at least 2 hours to set.
FAQs:
Can I use frozen mango instead of fresh mango for the puree?
Yes, you can use frozen mango. Simply thaw the mango pieces and blend them until smooth to create the puree. This will work just as well as fresh mango.
How can I ensure the gelatin dissolves properly?
To ensure the gelatin dissolves properly, sprinkle it over cold water and let it sit for about 5 minutes to bloom. Then, heat it gently in the microwave for 15-20 seconds until completely melted, stirring to avoid clumps.
What should I do if my cheesecake filling seems too runny?
If the cheesecake filling appears too runny, make sure the gelatin is fully incorporated and not too hot when mixed with the cream cheese mixture. Also, ensure the whipped cream forms stiff peaks before folding it in.
Can I prepare the mango cheesecake in advance?
Yes, you can prepare the mango cheesecake a day in advance. Just keep it covered and refrigerated until serving. This can actually help the flavors meld together better.
Is there an alternative to graham crackers for the crust?
If you don’t have graham crackers, you can use digestive biscuits or any other mild-flavored cookies. Crush them finely and mix with butter and sugar as the recipe indicates.
How do I know when the mango jelly topping has set?
The mango jelly topping should be firm to the touch and not jiggle much when you move the pan. This usually takes at least two hours in the refrigerator to set completely.
Mango Cheesecake
Ingredients
- 1/2 cup cold water
- 14 ounces cream cheese
- 1/4 cup sugar
- 1 1/2 teaspoons lemon juice
- 1/4 cup water
- 1 1/4 cups graham crackers measured once crushed
- 5 teaspoons gelatin
- 1/2 cup mango puree
- 1 teaspoon vanilla extract
- 3/4 cup mango puree
- 1 tablespoon sugar
- 1 1/2 cups heavy cream
- 1/2 cup unsalted butter melted and cooled
- 1/3 cup sour cream
- 2 1/2 teaspoons gelatin
- 1/2 teaspoon cinnamon
Instructions
- Make the crust; line a 9-inch springform cake pan with baking paper.
- In a bowl, mix ground graham crackers, butter, sugar, and cinnamon until it looks like wet sand. Press the mixture firmly into the prepared pan. Set aside.
- For the filling; mix water and gelatin in a small bowl and let it sit for 5 minutes.
- In another bowl, beat cream cheese, sugar, sour cream, and vanilla with an electric mixer until smooth.
- Melt the gelatin in the microwave and whisk it into the cream cheese mixture. Stir in the mango puree.
- Whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Spread this mixture over the crust in the cake pan and smooth the top. Refrigerate for 1 hour.
- For the mango jelly; mix water and gelatin powder in a bowl and let it sit for 5 minutes. Microwave for 15-20 seconds until melted. Let it cool slightly.
- In a bowl, combine melted gelatin, mango puree, lemon juice, and sugar.
- Pour the mango jelly over the chilled cheesecake. Chill for at least two hours to set.
