This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it’s quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes.
Original recipe makes 1 – 8 inch cheesecake
Ingredients
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 graham cracker crust, unbaked
1 1/4 cups mango nectar
1/3 cup white sugar
2 tablespoons cornstarch
2 cups ripe mangoes, peeled, pitted, and diced
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PREP
20 mins
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COOK
35 mins
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READY IN
4 hrs 25 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
- Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
- While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Nutrition
Calories: 484 kcal
Carbohydrates: 57.4 g
Cholesterol: 114 mg
Fat: 26.2 g
Fiber: 1.4 g
Protein: 7 g
Sodium: 307 mg