Mango Cheesecake

This is an easy to do basic cheesecake recipe, flavored with fresh golden ripe mangoes. I used one package of cream cheese and let the sweetness of a fully ripened mango do all the rest. Everything was held together by the buttery graham cracker crust. This is good to make ahead and chill for a few hours. It's a perfect Filipino cold dessert for a warm summer day, or any day you crave mangoes and cheesecake. This is an Asian In America recipe. Serves 4 to 6.

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Filipino Mango Cheesecake Dessert

Servings: people

Calories: 626kcal

Author: Asian in America

Ingredients

3/4 cup granulated sugar
11/3 cups graham cracker crumbs
6 Tablespoons melted unsalted butter
1 pack (8 oz.) cream cheese softened at room temperature
3 whole eggs
1/2 cup sour cream
1/2 cup mango juice from a fully ripened fruit or canned mango juice
1/2 teaspoon lemon extract
1 whole fresh ripe mango pitted, sliced in strips, ataulfo variety
1/2 cup mango juice
1/2 cup sugar

Instructions

Mix these ingredients together for the crust: Sugar, graham cracker crumbs, sugar. Press firmly with a fork into an 8-inch pie plate. Refrigerate for 20 minutes to firm up. Then bake in a reheated oven at 350 F degrees for 15 minutes. When done, take out of the oven and set aside.
Using a stand mixer, over medium speed, mix together the cream cheese, eggs, sour cream, mango puree and lemon extract.
Pour the filling into the prepared graham cracker crumb crust.
Bake in a preheated oven 325 F degrees, for 40 to 45 minutes. Test for doneness, if knife comes out clean, it is done.
Take out cheesecake from oven and cool on the counter.
When thoroughly cooled, arrange the mango slices on top in a decorative shape. Boil together the half cup sugar and mango puree till it becomes syrupy and slightly thick. Pour the mango syrup over the cheesecake and sliced mango topping just before serving. Chill the cheesecake for 6 hours or more and serve cold.
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Nutrition