Mango Cheesecake
Description
This baked mango cheesecake has a smooth and creamy filling, topped with chunks of fresh mango glazed with mango nectar for a sweet summer dessert.
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
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2
Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla.
3
Pour mixture into graham cracker crust, and smooth over the top.
4
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 cheesecake until cold, about 3 hours.
5
While cheesecake is baking, make the mango topping: Pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds.
6
Place diced mango into a heatproof bowl, and toss with the thickened sauce.
7
Allow to cool to room temperature, then pour over the cheesecake. Serve cold.