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Mango Cheesecake with Sweet Ginger Crust
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
130 minutes
Elevate classic dessert with a mango cheesecake topped on a zesty gingersnap crust.
Ingredients:
  • 1.5 cups gingersnap cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 mangoes, peeled and pitted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 tablespoon cornstarch
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Mix gingersnap cookie crumbs with melted butter until fully incorporated. Press mixture into the bottom of a 9-inch cake pan.
  • Place in the oven and bake for 10 minutes, then allow to cool for about 10 minutes.
  • Blend 1 mango in a food processor until smooth. Layer the sliced second mango evenly over the cooled crust.
  • In a bowl, use an electric mixer on low speed to beat together cream cheese, white sugar, and cornstarch until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Gently blend in mango puree before finishing the mixture by hand. Pour the batter into a cake pan.
  • Bake until perfectly set in the preheated oven for 55 to 65 minutes.
  • Allow the cake to rest in the turned-off oven with the door slightly ajar for 30 minutes. Then, transfer the cake to the refrigerator to chill.

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