Description
A delightful tropical mango cheesecake that combines the creaminess of classic cheesecake with the vibrant sweetness of fresh mangoes.
Ingredients
Scale
- 200 g Butter cookies or Digestives
- 100 g melted butter
- 400 g cream cheese
- 150 g sugar
- 200 ml cream
- 300 g mango puree
- 2 eggs
- 1 teaspoon vanilla extract
- Fresh mango slices, coconut flakes, and mango sauce for decoration
Instructions
- Preheat the oven to 175°C and line the bottom of a springform pan with baking paper.
- Crumble the cookies in a large bowl and mix with the melted butter until the mixture resembles wet sand.
- Press the cookie mixture evenly into the bottom of the springform pan and bake for about 10 minutes until lightly golden.
- Mix the cream cheese and sugar in a bowl until creamy and smooth.
- Add the cream, mango puree, eggs, and vanilla extract, and combine well until the mixture is thick and creamy.
- Spread the filling evenly over the cookie base and bake for about 45 to 50 minutes until the edges are set but the center still slightly jiggles.
- Allow the cheesecake to cool completely before decorating with mango slices, coconut flakes, and a drizzle of mango sauce.
Notes
Best prepared a day in advance for improved flavor. Can be made vegan using plant-based cream cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg