Mango Cheesecake: A Tropical Delight
Introduction
Mango cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, tropical flavor of mango. This no-bake version is perfect for warm weather or any occasion where you want a refreshing, fruity dessert. With a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a vibrant mango topping, this dessert is as beautiful as it is delicious. In this article, we’ll guide you through a simple recipe to create this stunning mango cheesecake.
Ingredients
To prepare this delicious mango cheesecake, you will need the following ingredients:
For the Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 1/2 cups of heavy whipping cream
- 2 tablespoons of powdered gelatin
- 1/4 cup of water
For the Mango Topping:
- 2 cups of fresh mango puree
- 1/4 cup of granulated sugar
- 2 tablespoons of powdered gelatin
- 1/4 cup of water
Instructions
Prepare the Crust:
-
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Chill the crust in the refrigerator while you prepare the filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, beating until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- In a small saucepan, combine the powdered gelatin and water. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool slightly.
- Gradually fold the dissolved gelatin into the cream cheese mixture until well combined.
- Pour the cheesecake filling over the chilled crust, spreading it evenly. Refrigerate for at least 2 hours or until set.
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