Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh mango puree (plus extra slices for topping)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thicker puree)
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract; mix until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in the mango puree and lemon juice. If you want a firmer texture, mix cornstarch into the puree before adding.
- Bake the cheesecake: Pour the filling over the crust. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 30 minutes. Then refrigerate for at least 4 hours or overnight.
- Serve: Top with extra fresh mango slices or additional puree before serving.
Would you like a no-bake version or a mousse topping option too? 🍰🥭