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Mango Cheesecake
Mango Cheesecake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
265 minutes
Mouthwatering baked mango cheesecake on graham cracker crust, topped with glazed mango slices for a stunning dessert.
Ingredients:
  • 2 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 graham cracker crust, unbaked
  • 1.25 cups mango nectar
  • 0.33333334326744 cup white sugar
  • 2 tablespoons cornstarch
  • 2 cups ripe mangoes, peeled, pitted, and diced
Instructions:
  • Preheat the oven to 350°F (175°C) for ultimate baking perfection.
  • Combine 3/4 cup of sugar with cream cheese in a medium bowl. Add eggs one at a time, mix in vanilla, then pour into graham cracker crust and smooth the top.
  • Bake until edges puff up and center jiggles, approximately 30 minutes. Let cool for 30 minutes, then refrigerate until cold for about 3 hours.
  • As the cheesecake bakes, combine 1 cup of mango nectar and 1/3 cup of sugar in a saucepan. Bring to a boil over medium-high heat until the sugar dissolves. Mix cornstarch with the remaining 1/4 cup of mango nectar. Stir into the pan until the sauce thickens and becomes clear, around 30 seconds. Add diced mango to a heatproof bowl, and coat with the thickened sauce. Let it cool to room temperature before pouring over the cheesecake. Serve chilled.

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