Mango Cheese Cake Recipe

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a separate mixing bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue to beat until well combined.
Gradually add the mango puree, mixing until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mango cream cheese mixture until fully incorporated.
Pour the filling over the prepared crust in the springform pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly.
Remove from the oven and let the cheesecake cool completely in the pan.
Once cooled, refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with mango slices and fresh mint leaves, if desired.
Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours (including chilling time)

Kcal: 380 kcal | Servings: 10-12 servings