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Mango cheesecake is a creamy delight that combines fresh mangoes and rich cheese. This dessert is perfect for any occasion. You will love the sweet and tangy flavor in each bite. The full recipe provides a simple way to enjoy this tropical treat. Here are the key ingredients you need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup sugar - 2 ripe mangoes, pureed (reserve some diced for garnish) - 2 teaspoons vanilla extract - 3 eggs - 1 tablespoon fresh lime juice - 1 cup sour cream - ¼ cup gelatin - ¾ cup cold water These ingredients work together to create a smooth and tasty cheesecake. You can add some fun garnishes to enhance your cheesecake. Consider these options: - Diced mango for a fresh touch - Mint leaves for color and flavor - Extra mango puree drizzled on top These garnishes make the cheesecake look beautiful and taste even better. Start by preheating your oven to 325°F (160°C). In a large bowl, mix the graham cracker crumbs and melted butter. Make sure it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out to cool. In a separate bowl, beat the softened cream cheese until it is smooth. Gradually add in the sugar while mixing. Next, fold in the mango puree, vanilla extract, lime juice, and sour cream. Blend until everything is smooth. Add the eggs one at a time. Mix gently after each egg, being careful not to overmix. In a small pan, dissolve the gelatin in cold water over low heat. Once melted, let it cool slightly, then stir it into the cheesecake mix. Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula. Bake in the oven for 50 to 60 minutes. The center should be set but still slightly jiggly. Turn off the oven, crack the door, and let it cool inside for an hour. This helps prevent cracking. After it cools, cover the cheesecake and put it in the fridge for at least 4 hours. For the best results, chill it overnight. Before serving, top with diced mango for a beautiful garnish. To keep your cheesecake smooth, follow a few simple steps. First, do not rush the mixing. Mix the cream cheese slowly to avoid air bubbles. Next, bake it at a lower temperature. A hot oven can cause cracks. After baking, let the cheesecake cool in the oven with the door slightly open. This helps it cool down gradually. Lastly, chill it in the fridge for at least four hours. This step will help firm it up and keep it crack-free. For a creamy mango cheesecake, start with room-temperature cream cheese. Cold cream cheese can lead to lumps. Use a mixer for smooth blending. Add the eggs one by one, mixing gently after each. Overmixing can cause a dense texture. When adding the mango puree, fold it in softly to keep the mixture light. Lastly, the sour cream adds creaminess, so don't skip it. When serving mango cheesecake, presentation matters. Place it on a nice cake stand for a beautiful look. For extra flair, drizzle mango puree on top. Add a few mint leaves for color and freshness. You can also serve it with whipped cream or ice cream. For a crunchy contrast, sprinkle some crushed nuts on the side. This adds a delightful texture that pairs well with the creamy cheesecake. For more details, check the Full Recipe. {{image_2}} If you want a quick dessert, try the no-bake mango cheesecake. This version skips baking and uses gelatin to set. Here’s how to make it: - Ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup sugar - 2 ripe mangoes, pureed - 2 teaspoons vanilla extract - 1 cup heavy cream - ¼ cup gelatin - ¾ cup cold water 1. Mix the graham cracker crumbs and melted butter. Press into a pan for the crust. 2. In a bowl, blend cream cheese and sugar. Add the mango puree and vanilla. 3. Whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mix. 4. Dissolve gelatin in cold water and add to the mixture. 5. Pour into the crust, smooth the top, and chill for at least 4 hours. Going vegan? You can make a tasty mango cheesecake using plant-based ingredients. Here’s a simple swap: - Ingredients: - 1 ½ cups almond flour - ¼ cup coconut oil, melted - 2 cups cashews, soaked and blended - ½ cup maple syrup - 2 ripe mangoes, pureed - 2 teaspoons vanilla extract - 1 tablespoon lemon juice - ¼ cup agar-agar powder with water 1. Prepare the crust with almond flour and coconut oil. 2. Blend soaked cashews with maple syrup, mango puree, and vanilla. 3. Cook agar-agar in water until dissolved, then mix it into the cashew blend. 4. Pour into your crust and chill until firm. Love experimenting? You can mix flavors for fun twists on mango cheesecake. Here are some ideas: - Coconut Mango: Add shredded coconut to the filling for a tropical taste. - Passion Fruit: Stir in passion fruit puree for a tangy zing. - Chocolate Mango: Swirl melted chocolate into the mango filling for a rich contrast. These variations make your mango cheesecake even more exciting. Check out the Full Recipe for classic mango cheesecake! To keep your mango cheesecake fresh, store it in the fridge. Use an airtight container to prevent it from drying out. Cover the top with plastic wrap if you don’t have a container. This way, the cheesecake stays moist and tasty for days. Always chill it before serving to enjoy that creamy texture. If you want to save the cheesecake for later, freezing works well. First, let it cool completely. Then, slice it into pieces for easy serving. Wrap each slice in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. Place the wrapped slices in a freezer bag. They can last up to three months in the freezer. Mango cheesecake stays fresh in the fridge for about five days. After that, it may lose its flavor and texture. Always check for signs of spoilage like an off smell or discoloration. If you freeze it, remember to let it thaw in the fridge overnight for the best taste. Enjoy your Mango Bliss Cheesecake knowing it lasts! Yes, you can use frozen mango. Just thaw it first. Drain any excess water. This helps keep the cheesecake firm. Frozen mango may not taste as fresh, but it still works well. If you use frozen mango, blend it until smooth. This way, your cheesecake stays creamy. Check for a slight jiggle in the center. The edges should be set, but the middle may still move a little. This is normal. The cheesecake firms up while cooling. Remember to turn off the oven and crack the door. Let it cool slowly to avoid cracks. Avoid overmixing the batter. This can add too much air and cause cracks. Make sure all ingredients are at room temperature. Cold ingredients make it hard to mix well. Don’t skip the cooling step in the oven. Quick changes in temperature can lead to cracks. For a perfect result, follow the Full Recipe closely. In this post, we covered how to make a delicious mango cheesecake. You now know the key ingredients, from crust to filling. We explored tips for a smooth texture and how to avoid cracks. I shared variations, like no-bake or vegan options. Proper storage is key for keeping your cheesecake fresh. Mango cheesecake is a sweet treat for any occasion. With practice, you’ll master this dessert. Enjoy making and sharing it with others!

Mango Cheesecake

Indulge in the tropical delight of Mango Bliss Cheesecake! This creamy dessert combines rich cream cheese, fresh mango puree, and a buttery graham cracker crust for a taste of paradise. Perfect for gatherings or a sweet treat at home, this recipe is easy to follow and promises to impress. Click to explore the full recipe and bring this dreamy cheesecake to your table today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup sugar

2 ripe mangoes, pureed (reserve some diced for garnish)

2 teaspoons vanilla extract

3 eggs

1 tablespoon fresh lime juice

1 cup sour cream

¼ cup gelatin

¾ cup cold water

Instructions
 

Preheat the oven to 325°F (160°C).

    In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.

      In another bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until combined.

        Add the mango puree, vanilla extract, lime juice, and sour cream to the cream cheese mixture, and blend until smooth.

          Add the eggs one at a time, mixing gently after each addition until just combined (avoid overmixing).

            In a small saucepan, dissolve the gelatin in cold water over low heat until fully melted. Allow it to cool slightly and then stir it into the cheesecake mixture.

              Pour the cheesecake mixture over the baked graham cracker crust, smoothing the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, leaving the cheesecake inside for another hour to cool gradually and prevent cracking.

                  Once cooled, cover the cheesecake and refrigerate for at least 4 hours or overnight for best results.

                    Before serving, top with diced mango for garnish and slice to serve.

                      Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12

                        - Presentation Tips: Serve on a beautiful cake stand; drizzle with extra mango puree and add mint leaves for a pop of color.