Are you craving a decadent dessert that’s both refreshing and surprisingly easy to make? Then look no further! This mango baked cheesecake recipe is the perfect blend of creamy, tangy cheesecake and the sweet, tropical burst of ripe mangoes. It's a delicious dish perfect for impressing guests or simply treating yourself to a homemade culinary masterpiece. This recipe offers a delightful balance of flavors and textures, making it a truly unforgettable experience. Whether you're searching for easy recipes or healthy meals, this recipe delivers on both counts!
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
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pureed ripe mangoes (about 2 large mangoes)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- Bake for 10 minutes. Remove from oven and let cool completely.
Preparing the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, beating until well combined.
- Add the flour and salt; mix until just combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the mango puree until just combined. Be careful not to overmix.
Baking the Cheesecake:
- 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 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 allows it to cool gradually.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for the Best Mango Baked Cheesecake:
- Use ripe, flavorful mangoes for the best tasting puree.
- Make sure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't overmix the batter, as this can incorporate too much air and lead to cracks.
- The water bath helps create a moist and evenly baked cheesecake.
- Let the cheesecake cool completely before refrigerating to prevent cracking.
Variations:
- Add a swirl: For an extra touch of elegance, swirl some mango coulis or a passion fruit curd into the batter before baking.
- Spice it up: Add a pinch of ground cinnamon or ginger to the filling for a warm, comforting flavor.
- Coconut topping: Sprinkle toasted coconut flakes over the top before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 70-80mg
- Sodium: 150-200mg
- Carbohydrates: 35-40g
- Sugar: 25-30g
- Protein: 5-7g
This delicious mango baked cheesecake is a perfect example of quick dinner ideas that also happen to be healthy meals and delicious dishes. It's sure to become one of your favorite homemade cooking creations. Enjoy!