Mango Cheesecake: A Tropical Delight

How to Make It

1. Make the crust: Mix crumbs, butter, and sugar. Press into a springform pan and bake at 350°F (175°C) for 10 minutes. Let it cool.
2. Prepare the filling: Beat cream cheese until smooth. Add sugar, vanilla, and mango puree. Mix in eggs one at a time, then stir in cream and cornstarch.
3. Bake: Pour filling into crust. Bake at 325°F (160°C) for 50–60 minutes, or until the center is just set. Let it cool completely, then refrigerate for at least 4 hours (overnight is best).
4. Make the mango glaze: Heat mango puree, sugar, and lemon juice in a saucepan until slightly thickened. Cool, then spread over the cheesecake.
5. Decorate: Top with fresh mango slices or whipped cream for an extra tropical touch.

Tips for Cheesecake Success

• Room temperature ingredients make for a smoother batter.
• Don’t overmix — this can cause cracking.
• Let the cheesecake cool slowly to prevent sinking or cracking.
• Chill it well before slicing — the flavors really come together after a few hours in the fridge.

Final Thoughts

Mango Cheesecake is more than just a dessert — it’s a slice of paradise. It’s bright, creamy, refreshing, and just the right amount of indulgent. Whether you’re enjoying it poolside or serving it at your next dinner party, it’s bound to be the star of the show.

So go ahead, whip up this tropical delight — and don’t be surprised if everyone asks for the recipe.

Want a no-bake version of this recipe? Or maybe you’d like to turn it into mini cheesecakes for a party? Just say the word — I’ve got variations ready for you!