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A Dessert of the Tropics | Mango Cheesecake Recipe

By Chase / September 14, 2016
Mango Cheesecake

Mango is by-far one of my personal favorite fruits. Its unique flavor has found a way into many of my personal dishes. One evening, I wondered what it would be like if I combined my favorite fruit with my favorite dessert - cheesecake. The resulting recipe has swiftly become one of my personal favorites, and a favorite among my friends.

If you’re searching for a way to add a unique hue to your upcoming dinner party, or simply want a new dessert to indulge in, this recipe will swiftly become one of your favorites.

Recipe Basics

Prep Time | 20 Minutes

Baking Time | 97 Minutes

Chill Time | 8 Hours

# of Ingredients | 8

Ingredient List

● 1 ½ Cup of Graham Cracker (crumbs)

● ½ Cup of Sugar

● 6 Tbsp. of Melted Butter

● 3 Large Mangos (cubed)

● 3 Packages of Cream Cheese (8-ounces each)

● 1 ¼ Cups of Sugar

● 2 Tsp. Vanilla Extract

● 4 Large Eggs

Cooking Directions | A Step-by-Step Guide

Step One | In a large mixing bowl, combine the graham cracker crumbs, ½ cup of sugar and 6 tablespoons of melted butter. Stir until the ingredients are thoroughly mixed.

Step Two | Butter the interior of a 9-inch springform pan. Pour the mixture into the pan and firmly press it into the bottom of the pan and up 1-inch on the sides.

Step Three | Bake for 12 minutes at 325-degrees Fahrenheit. Remove from the oven and set aside to cool.

Step Four | While the crust is baking, place the cubed mangoes into a food processor and blend until the mixture is smooth.

Step Five | In a large mixing bowl, add the cream cheese, 1 ¼ cup of sugar and vanilla. Blend with an electric mixer until its consistency is fluffy.

Step Six | Once the cream cheese mixture is fluffy, add in one egg at a time. Don’t add another egg until the yellow completely disappears. From here, stir in the mango mixture.

Step Seven | Pour the newly created batter over the now-cooled graham cracker crust.

Step Eight | Place the cheesecake back into the oven and cook for 1 hour and 25 minutes at 325-degrees Fahrenheit.

Step Nine | Remove the cheesecake from the oven and set on a wire rack for 1 hour to cool. Once cooled, cover with plastic wrap and place in your refrigerator for at least eight hours, or overnight.

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