Ingredients
Scale
- For the Crust:
- 250g Graham Crackers: Finely crushed, these form the base of our cheesecake, providing a slightly sweet and crumbly texture.
- 115g Unsalted Butter: Melted and cooled, it binds the graham cracker crumbs together, creating a sturdy crust.
- 50g Granulated Sugar: Adds a touch of sweetness to the crust, complementing the richness of the cheesecake.
- For the Cheesecake Filling:
- 900g Cream Cheese: Full-fat cream cheese is crucial for a rich and creamy cheesecake. Ensure it’s softened to room temperature for smooth mixing.
- 200g Granulated Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and mango.
- 200g Mango Puree: Use fresh, ripe mangoes, pureed until smooth. This provides the signature mango flavor and vibrant color. You can also use frozen mango, thawed and pureed.
- 200ml Heavy Cream: Adds richness and contributes to the creamy texture of the cheesecake.
- 3 Large Eggs: Room temperature eggs help to bind the ingredients together and provide structure to the cheesecake.
- 50ml Lemon Juice: Freshly squeezed lemon juice brightens the flavor and balances the sweetness, adding a touch of tang.
- 1 tsp Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth.
- Pinch of Salt: Balances the sweetness and enhances the other flavors.
- For the Mango Topping (Optional):
- 2 Ripe Mangoes: Diced or sliced for a fresh and vibrant topping. Choose firm but ripe mangoes for the best texture and flavor.
- 2 tbsp Apricot Jam (or Mango Jam): For a glaze, melted and strained to add shine and sweetness to the mango topping.
- Fresh Mint Leaves (Optional): For garnish, adding a pop of color and freshness.
Instructions
- Prepare the Crust: Preheat your oven to 175°C (350°F). In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix well until all the crumbs are evenly moistened and the mixture resembles wet sand.
- Press the Crust into the Pan: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to evenly press the crumbs and create a smooth, even base. Ensure the crust is slightly pressed up the sides of the pan, about halfway, for a neater finish and to contain the filling.
- Bake the Crust (Optional): For a crisper crust, bake the crust in the preheated oven for 8-10 minutes. This step is optional but recommended if you prefer a less crumbly crust. Remove from the oven and let it cool completely while you prepare the filling. Reducing the oven temperature to 160°C (325°F) for the cheesecake baking step.
- Prepare the Cheesecake Filling: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together until smooth and creamy. Ensure there are no lumps and the mixture is light and fluffy. This step is crucial for a smooth cheesecake.
- Incorporate the Mango Puree: Gradually add the mango puree to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can incorporate too much air and lead to cracks in the cheesecake.
- Add the Wet Ingredients: Pour in the heavy cream, lemon juice, and vanilla extract. Mix on low speed until just combined. Again, avoid overmixing.
- Incorporate the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix until the batter is smooth and homogenous but avoid overmixing. Overmixing after adding eggs is a primary cause of cracked cheesecakes.
- Add Salt: Add a pinch of salt to the batter and mix gently to incorporate.
- Pour Filling into Crust: Pour the prepared cheesecake filling evenly over the cooled graham cracker crust in the springform pan. Smooth the top of the filling with a spatula.
- Bake the Cheesecake: Bake in the preheated oven at 160°C (325°F) for 60-75 minutes. The cheesecake is done when the edges are set, and the center is just slightly jiggly. Avoid overbaking, as this can lead to a dry cheesecake. A slight jiggle in the center is ideal.
- Cool in the Oven (Crucial Step): Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process helps to prevent cracking. This is a very important step for preventing cracks and ensuring a smooth top.
- Chill in the Refrigerator: After cooling in the oven, remove the cheesecake and let it cool to room temperature on a wire rack. Then, cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling allows the cheesecake to set completely and develop its flavor.
- Prepare the Mango Topping (Optional): If using the mango topping, peel and dice or slice the ripe mangoes. Arrange the mango pieces artfully on top of the chilled cheesecake.
- Glaze the Topping (Optional): In a small saucepan, gently heat the apricot jam (or mango jam) over low heat until melted. Strain the melted jam through a fine-mesh sieve to remove any lumps or fruit pieces. Brush the strained glaze lightly over the mango topping to add shine and sweetness.
- Garnish and Serve: Garnish with fresh mint leaves, if desired. Carefully remove the sides of the springform pan. Slice and serve chilled. Enjoy your delicious homemade mango cheesecake!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 40g