Ingredients
For the Crust:
1 1/2 cups vanilla wafer cookies, crushed
6 tablespoons unsalted butter, melted
For the Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup mango puree
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
1 cup mango puree
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
Preparation
Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, mix the crushed vanilla wafer cookies and melted butter until well combined. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Prepare the Filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and flour, mixing well. Add the eggs one at a time, beating well after each addition. Add the mango puree, vanilla extract, and salt, and mix until the mixture is smooth and well combined.
Bake the Cheesecake:
Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake for 50-60 minutes, or until the center is set and firm. Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
Prepare the Topping:
In a medium bowl, mix the mango puree, sugar, and lemon juice. Sprinkle the unflavored gelatin over the mixture and let it sit for 5 minutes. Then, heat the mixture in the microwave for 20-30 seconds, or until the gelatin is completely dissolved.
Assemble the Cheesecake:
Pour the mango topping over the cooled cheesecake, spreading it evenly. Refrigerate for at least 4 hours, or until well chilled and firm.
Serve:
Cut the mango cheesecake into slices and serve chilled. Enjoy!
This Mango Cheesecake is a delightful combination of creamy cheesecake and tropical mango flavor. Perfect for a refreshing dessert!