Tired of the same old desserts? Craving something refreshing and delicious? Then look no further! This easy mango cheesecake recipe is the perfect answer. It's a vibrant, tropical twist on a classic dessert, surprisingly simple to make, and guaranteed to impress your friends and family. Whether you're a seasoned baker or a kitchen novice, this recipe is designed to be accessible and enjoyable. Let's dive into creating this healthy and delicious treat!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree (about 2 ripe mangoes)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This ensures easy removal of your delicious cheesecake later.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Create an even layer for a consistent crust.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Preparing the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, beating until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
- Stir in the vanilla extract and mango puree until fully incorporated. A smooth batter is key for a creamy cheesecake.
Baking and Cooling:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracks).
- 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 prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth, creamy filling.
- Water Bath: The water bath is crucial for a smooth, crack-free cheesecake.
- Don't Overbake: Overbaking can lead to a dry cheesecake. Check for doneness at 50 minutes.
- Cooling Slowly: Slow cooling is key to prevent cracks.
Variations:
- Lime Twist: Add the zest and juice of one lime to the filling for a zesty twist.
- Coconut Cream: Add ½ cup of coconut cream to the filling for a richer, more tropical flavor.
- Different Fruit: Substitute the mango puree with your favorite fruit puree, such as passion fruit or pineapple.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: 20g
- Protein: 5g
- Carbohydrates: 35g
- Sugar: 25g
This easy mango cheesecake recipe offers a healthy and delicious alternative to traditional desserts. It’s perfect for any occasion – from a casual weeknight treat to a special celebration. Enjoy this quick dinner idea and homemade cooking experience! The best recipes are often the simplest, and this one definitely delivers on taste and ease.