Name: Mango Cheesecake
Prep time: 15 min
Cook time: 70 min
Total time: 265 min
Ingredients: 1.5 cups crushed vanilla cookies; 6 tablespoons unsalted butter, melted (Use high-quality butter for best results.); 24 oz cream cheese, softened (Use blocks of cream cheese, not spreadable.); 1 cup sugar; 0.25 cups all-purpose flour; 4 large eggs (Bring to room temperature before using.); 0.5 cups mango puree (Use fresh or quality store-bought puree.); 1 teaspoon vanilla extract; 1 pinch salt; 1 cup mango puree (Same quality as used in filling.); 0.25 cups sugar; 1 tablespoon lemon juice (Freshly squeezed preferred.); 0.5 teaspoon tasteless jelly (Use gelatin or similar to set the cover.)

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I. Introduction

Indulge in the luscious fusion of creamy cheesecake and tropical mango flavors with this easy-to-follow mango cheesecake recipe.

II. Ingredients

Crust:

1 1/2 cups crushed vanilla cookies
6 tablespoons melt-in-the-mouth unsalted butter
For the Filling:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup mango puree
1 teaspoon vanilla extract
Pinch of salt

Cover:

1 cup mango puree
1/4 cup sugar
1 spoon of lemon juice
1/2 teaspoon tasteless jelly

III. Preparation Steps

1. Prepare the Crust:

Preheat the oven to 350F (175C). Mix the crushed vanilla cookies and melted butter until thoroughly combined. Press the mixture firmly into the base of a 9-inch cheesecake pan. Bake for 10 minutes and allow it to cool.

2. Prepare the Filling:

Use an electric mixer to beat the softened cream cheese until smooth. Add sugar, flour, eggs, mango puree, vanilla extract, and a pinch of salt. Mix until smooth and homogeneous.

3. Pour the Filling:

Spread the cream cheese mixture over the cooled cookie crust, ensuring an even layer. Bake for 50-60 minutes, or until the center is firm.

4. Prepare the Cover:

Combine mango puree, sugar, and lemon juice in a bowl. Sprinkle tasteless jelly over the mixture and let it sit for 5 minutes. Microwave for 20-30 seconds until the jelly dissolves.

5. Apply the Cover:

Once the cheesecake cools for 15 minutes, pour the mango cover mixture over it evenly. Refrigerate for at least 4 hours until thoroughly cold and firm.

6. Savor the Delight:

Cut the mango cheesecake into portions and serve cold. Allow the tropical flavors and velvety texture to tantalize your taste buds.

IV. Conclusion

In conclusion, this mango cheesecake recipe is a delightful treat that effortlessly combines the richness of cream cheese with the tropical goodness of mango. Perfect for any occasion, this dessert is sure to leave a lasting impression.

V. Frequently Asked Questions (FAQs)

1. Can I use store-bought mango puree for this recipe?

Yes, you can use store-bought mango puree, but ensure it is of high quality for the best results.

2. Can I substitute another fruit for mango in the filling?

While mango adds a unique flavor, you can experiment with other fruits like passion fruit or pineapple for a different twist.

3. How do I prevent cracks on the cheesecake’s surface?

To prevent cracks, avoid overmixing the batter and let the cheesecake cool gradually to room temperature.

4. Can I freeze the mango cheesecake for longer storage?

Yes, you can freeze the cheesecake, but it’s best to wrap it securely to maintain its freshness.

5. Can I make mini mango cheesecakes instead of one large cheesecake?

Certainly! Adjust the baking time accordingly and use smaller pans for individual-sized portions.