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Lemon Mango Cheesecake Recipe

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4.1 from 52 reviews

  • Author: Alice
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A creamy and refreshing Lemon Mango Cheesecake that perfectly balances the bright citrus notes of lemon with the tropical sweetness of mango. This smooth, rich dessert is ideal for summer gatherings or special occasions, featuring a buttery biscuit crust, luscious mango-infused filling, and a fresh mango topping.

Ingredients

Crust

  • 1½ cups crushed biscuits or graham crackers
  • 5 tablespoons melted butter

Filling

  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 1 cup mango puree
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Topping

  • ½ cup mango puree
  • Fresh mango slices for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
  2. Prepare the Crust: Combine the crushed biscuits or graham crackers with melted butter until evenly mixed. Press the mixture firmly and evenly into the bottom of a springform pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it. Once baked, remove from the oven and allow it to cool.
  4. Mix the Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and free of lumps.
  5. Add Mango and Lemon: Incorporate the mango puree, lemon juice, lemon zest, and vanilla extract into the cream cheese mixture, mixing thoroughly to blend all the flavors.
  6. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form, ensuring a light and airy texture for the cheesecake filling.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese and mango mixture, preserving the airy texture without deflating it.
  8. Assemble the Cheesecake: Pour the creamy filling over the cooled crust in the springform pan, smoothing the surface evenly with a spatula.
  9. Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 40 to 45 minutes until the filling is set but still slightly jiggly in the center.
  10. Chill the Cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  11. Add Topping and Serve: Before serving, spread the reserved ½ cup of mango puree on top of the cheesecake and garnish with fresh mango slices for a vibrant, fruity finish.

Notes

  • Use ripe mangoes for the best flavor and natural sweetness in the puree.
  • Refrigerate the cheesecake overnight for a firmer and more sliceable texture.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • Gently fold whipped cream to maintain a light, airy cheesecake texture.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Find it online: https://myhomemadecooking.com/lemon-mango-cheesecake-recipe/