Mango Mango Cheesecake (Printable Version)
# What You’ll Need:
01 -
1 1/2 cups diced mango, set a bit aside for topping.
02 -
1 tsp vanilla extract.
03 -
1/3 cup sour cream (75g).
04 -
1 cup heavy cream (230g).
05 -
4 eggs.
06 -
2 tbsp cornstarch.
07 -
1 tsp salt.
08 -
1.5 lbs cream cheese (about 680g).
09 -
1 cup sugar (200g).
10 -
1/3 cup packed brown sugar.
11 -
1 cup melted salted butter.
12 -
2 cups graham cracker crumbs.
# Steps To Make It:
01 -
Let it cool down, then pop it in the fridge for the whole night.
02 -
Crack the oven door, let it hang out for another half hour.
03 -
Switch off the oven and just let it sit inside for half an hour.
04 -
Lower oven to 250°F, let it bake for another hour.
05 -
Set pan in a water-filled dish, bake for about 15 minutes.
06 -
Pour mix onto crust, wrap the pan with foil.
07 -
Toss in the mango pieces, salt, and cornstarch. Gently fold them in.
08 -
Add vanilla, sour cream, and heavy cream to the mix.
09 -
Drop in the eggs, blend for about half a minute.
10 -
Whip sugar and cream cheese together for a couple minutes. Get it nice and smooth.
11 -
Combine butter, brown sugar, and crumbs. Mash into pan. Bake for 10 minutes.
12 -
Fire oven up to 400°F. Prep a 9-inch springform pan with parchment.
# Extra Notes:
01 -
A water bath helps stop big cracks.
02 -
Letting it cool slowly helps it come out creamy.
03 -
Swap for reduced-fat cream cheese if you want it lighter.
04 -
You’ll want to use super fresh mango for the best flavor.