Are you dreaming of a creamy, dreamy dessert that’s as refreshing as a tropical getaway? Then look no further! This bake mango cheesecake recipe is your ticket to paradise. It's surprisingly easy to make, even for beginner bakers, and delivers an explosion of sweet, tangy mango flavor in every bite. Get ready to impress your friends and family with this stunning and delicious homemade treat, perfect for any occasion. This recipe is part of our collection of easy recipes and healthy meals, ideal for quick dinner ideas.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup mango puree (about 2 large ripe mangoes)
- 2 large eggs
- 1 cup heavy cream
For the Topping (optional):
- ½ cup mango slices
- Fresh mint leaves
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the flour and vanilla extract until just combined.
- Gradually add the mango puree, mixing until well incorporated.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Gently fold in the heavy cream until just combined.
Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
Add the Topping (optional):
- Before serving, decorate the top of the cheesecake with fresh mango slices and mint leaves.
Tips for Success:
- Soften the cream cheese: Make sure your cream cheese is completely softened to ensure a smooth and creamy filling. Room temperature is ideal.
- Don't overmix the batter: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Water bath is key: The water bath helps create a moist environment, preventing the cheesecake from drying out and cracking.
- Cool slowly: Slow cooling is essential to prevent cracks.
Variations:
- Passion fruit cheesecake: Substitute passion fruit puree for the mango puree.
- Pineapple cheesecake: Use pineapple puree instead of mango.
- Coconut cheesecake: Add ½ cup of shredded coconut to the crust and a teaspoon of coconut extract to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 25-30g
- Protein: Approximately 5-6g
- Carbohydrates: Approximately 30-35g
This bake mango cheesecake recipe is a fantastic addition to your repertoire of delicious dishes and best recipes. It's a guaranteed crowd-pleaser, perfect for birthdays, holidays, or simply a special weeknight treat. Enjoy!