Description
A creamy and refreshing mango cheesecake with a buttery crust and a smooth tropical mango topping.
Ingredients
Scale
- 1 1/2 cups digestive biscuits, crushed
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mango puree
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F and prepare a springform pan.
- Mix crushed biscuits with melted butter and press into the pan.
- Beat cream cheese and sugar until smooth.
- Add eggs, vanilla, cream, and half of the mango puree.
- Pour filling over crust.
- Bake for 45 to 50 minutes.
- Cool, then spread remaining mango puree on top.
- Chill for several hours before serving.
Notes
- Use ripe mango for best flavor.
- Chill thoroughly before slicing.
- Avoid overmixing to prevent cracks.