Tropical Paradise Mango Cheesecake
Our delectable tropical paradise mango cheesecake will transport you to a sunny island getaway. Rich cream cheese, tangy mango, and a crunchy biscuit base come together for a tropical dessert sensation.
ingredients
- 1 1/2 cups digestive biscuit crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup canned mango pulp
- 1/4 cup mango puree
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh mango, diced into small chunks
steps
- 1.
Preheat oven to 325°F.
- 2.
Mix biscuit crumbs and butter in a bowl until fully combined and pour the mixture into a greased 9-inch cake pan. Firmly press the mixture with a flat surface. Chill the pan in the refrigerator.
- 3.
Beat cream cheese and sugar together in a mixing bowl and add eggs, one at a time, blending after each addition.
- 4.
In a food processor, blend sour cream, mango pulp, mango puree, lemon juice, and vanilla extract until smooth. Pour the mixture into the cream cheese mixture and beat until fully combined.
- 5.
Remove the pan and sprinkle the diced mango chunks over the chilled crust and pour the cream cheese mixture over the top.
- 6.
Bake in the oven for 50-60 minutes until the center is almost set.
- 7.
Turn off the oven and leave the cheesecake in the oven with the door slightly open for 10-15 minutes.
- 8.
Take the cake out of the oven and let cool. Cover the cake and place it in the refrigerator for at least 4 hours to chill before serving.
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