Mango Cheesecake Recipe

 

Mango Cheesecake Recipe

Mango Cheesecake Recipe

Ingredients:

For the 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

For the Cover:

1 cup mango puree

1/4 cup sugar

1 spoon of lemon juice

1/2 teaspoon tasteless jelly

Preparation:

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix the crushed vanilla cookies and melted butter until thoroughly combined. Press the cookie mixture firmly into the base of a 9-inch cheesecake pan. Bake for 10 minutes and allow it to cool.

Prepare the Filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the sugar, all-purpose flour, eggs, mango puree, vanilla extract, and a pinch of salt. Mix until the mixture becomes smooth and homogeneous.

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.

Prepare the Cover: In another medium bowl, combine mango puree, sugar, and lemon juice. Sprinkle the tasteless jelly over the mixture and allow it to sit for 5 minutes. Microwave the mixture for 20-30 seconds, or until the jelly is fully dissolved.

Apply the Cover: Once the cheesecake has cooled for 15 minutes at room temperature, pour the mango cover mixture over it, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, or until it becomes thoroughly cold and firm.

Savor the Delight: Cut the mango cheesecake into portions and serve it cold, allowing the tropical flavors and velvety texture to tantalize your taste buds.