Mango Cheesecake
Mango Cheesecake
Ingredients
For the Mango Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 3 eggs
- 1 1/4 cups heavy cream
- 1 mango, peeled, pitted, and cubed
- 1/2 cup granulated sugar
For Pan Preparation
- parchment paper, for lining a springform pan
Instructions
- 1
Preheat your oven to 350°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper. You can lightly grease the pan first to help the parchment paper adhere.
⏱️ 5 min•🌡️ 350
- 2
Peel and pit the fresh mango, then cut the flesh into small cubes. Set aside.
⏱️ 5 min
- 3
In a high-speed blender, combine the softened cream cheese, eggs, heavy cream, cubed mango, and granulated sugar.
⏱️ 2 min
- 4
Blend all ingredients until the mixture is completely smooth and uniform. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 3 min
- 5
Pour the smooth cheesecake batter into the prepared springform pan.
⏱️ 1 min
- 6
Bake in the preheated oven for 60 to 70 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle. Avoid overbaking to maintain a creamy texture.
⏱️ 60 min•🌡️ 350
- 7
Once baked, turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove it from the oven and let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 8
Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 240 min
- 9
Carefully remove the springform pan sides before serving. Slice and enjoy your creamy Mango Cheesecake!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Cheesecake
Ingredients
For the Mango Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 3 eggs
- 1 1/4 cups heavy cream
- 1 mango, peeled, pitted, and cubed
- 1/2 cup granulated sugar
For Pan Preparation
- parchment paper, for lining a springform pan
Instructions
- 1
Preheat your oven to 350°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper. You can lightly grease the pan first to help the parchment paper adhere.
⏱️ 5 min•🌡️ 350 - 2
Peel and pit the fresh mango, then cut the flesh into small cubes. Set aside.
⏱️ 5 min - 3
In a high-speed blender, combine the softened cream cheese, eggs, heavy cream, cubed mango, and granulated sugar.
⏱️ 2 min - 4
Blend all ingredients until the mixture is completely smooth and uniform. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 3 min - 5
Pour the smooth cheesecake batter into the prepared springform pan.
⏱️ 1 min - 6
Bake in the preheated oven for 60 to 70 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle. Avoid overbaking to maintain a creamy texture.
⏱️ 60 min•🌡️ 350 - 7
Once baked, turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove it from the oven and let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 8
Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 240 min - 9
Carefully remove the springform pan sides before serving. Slice and enjoy your creamy Mango Cheesecake!
⏱️ 5 min