Mango Infusion Cheesecake: A Tropical Twist on a Classic Favorite

Mango Cheesecake: A Classic Recipe with a Burst of Mango Flavor
This step-by-step recipe will guide you through creating a rich and creamy Mango Cheesecake, perfect for any occasion. You'll find instructions for the classic version and suggestions for customizing it to suit your tastes.
Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 1 hour 10 minutes
Ingredients
For the Crust:

1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
½ cup (115g) unsalted butter, melted
¼ cup (50g) granulated sugar
For the Filling:

24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) mango puree (about 2 ripe mangoes, peeled and pureed)
1 tablespoon lemon or lime juice (optional, for added tang)
¼ cup (60ml) heavy cream or sour cream
For the Topping:

Fresh mango slices, for garnish
Mango coulis or puree, for drizzling (optional)
Whipped cream (optional)
Customization Options:

Mango-Passion Fruit: Add ¼ cup passion fruit pulp to the mango puree.
Mango-Coconut: Substitute ½ cup of the cream cheese with coconut cream and add shredded coconut to the crust.
Mango-Lime: Add 1 tablespoon of lime zest to the filling.
Mango-Raspberry: Swirl ¼ cup raspberry puree into the filling before baking.
Instructions
1. Prepare the Crust

Preheat Oven: Preheat your oven to 325°F (160°C).
Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
Form the Crust: Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or the bottom of a glass to create an even layer.
Bake: Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add Sugar: Gradually add the sugar, beating until fully incorporated.
Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add Mango Puree: Mix in the mango puree and vanilla extract. If you prefer a tangy flavor, add the lemon or lime juice.
Add Heavy Cream: Stir in the heavy cream or sour cream until the mixture is smooth and well-combined.
3. Customize the Filling (Optional)

Mango-Passion Fruit: Stir in the passion fruit pulp.
Mango-Coconut: Add coconut cream instead of some of the cream cheese.
Mango-Lime: Add lime zest to the filling.
Mango-Raspberry: Gently swirl in raspberry puree using a knife or skewer.
4. Assemble and Bake

Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Water Bath (Optional): For a smoother texture and to prevent cracks, wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake: Bake the cheesecake in the preheated oven for 60-70 minutes. The edges should be set, but the center should still have a slight wobble.
Cool: Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, remove it and let it cool completely at room temperature before refrigerating.
5. Chill the Cheesecake

Refrigerate: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to fully set.
6. Prepare the Topping

Fresh Mango Slices: Before serving, arrange fresh mango slices on top of the cheesecake.
Mango Coulis: Drizzle with mango coulis or extra mango puree for added flavor and presentation.
Whipped Cream: Add a dollop of whipped cream on each slice if desired.
7. Serve and Enjoy

Slice and Serve: Carefully remove the cheesecake from the springform pan. Slice with a sharp knife, wiping the blade clean between each cut for neat slices.
Presentation: Serve with extra mango slices, a drizzle of mango coulis, or a sprinkle of lime zest for added flair.
8. Storage and Freezing

Store: Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
Freeze: To freeze, wrap the cheesecake (whole or in slices) tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Customization Ideas:

Mango Swirl: For a visually appealing twist, gently swirl mango puree into the cheesecake batter before baking.
Mango Topping: Instead of a plain mango topping, you can create a mango coulis by blending mango chunks with a little sugar and lemon juice.
Berry Bliss: Top the cheesecake with a combination of fresh berries, such as strawberries, blueberries, and raspberries.
Chocolate Indulgence: Drizzle the cheesecake with melted chocolate or chocolate sauce.
Nutty Crunch: Sprinkle chopped nuts, such as pecans or walnuts, over the cheesecake for a bit of crunch.
Enjoy your Mango Cheesecake, bursting with tropical flavors and customized to perfection!