Mango Cheesecake π₯π°
Mango Cheesecake π₯π°
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time) | Kcal: 320 kcal | Servings: 12 slices
_____Ingredients:_____
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup mango puree
1/4 cup sour cream
2 tablespoons all-purpose flour
For the Mango Sauce:
1 cup mango puree
2 tablespoons granulated sugar
1 tablespoon lemon juice
_____Directions:_____
Preheat the oven to 325Β°F (160Β°C). Grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the softened cream cheese and sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, mango puree, sour cream, and flour until combined.
Pour the cheesecake batter over the crust in the pan.
Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Chill in the refrigerator for at least 4 hours or overnight.
For the Mango Sauce:
In a small saucepan, combine the mango puree, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the mixture thickens slightly.
Remove from heat and let cool completely before serving with the cheesecake.
