Description
A creamy and fruity Tropical Mango Cheesecake with a crunchy cookie base and silky mango topping, perfect for any occasion.
Ingredients
Scale
- 200 g Butter biscuits or Digestives
- 100 g melted butter
- 400 g cream cheese
- 150 g sugar
- 200 ml cream
- 300 g mango puree
- 2 eggs
- 1 teaspoon vanilla extract
- Fresh mango slices, coconut flakes, and mango sauce for garnish
Instructions
- Preheat the oven to 175 °C and line the bottom of a springform pan with parchment paper.
- Crush the biscuits in a food processor until fine and mix with melted butter.
- Press the mixture evenly into the bottom of the springform pan and bake for about 10 minutes until light golden.
- Beat the cream cheese and sugar until creamy. Add the cream, mango puree, eggs, and vanilla extract, and mix well.
- Pour the creamy cheesecake filling onto the pre-baked cookie base and spread evenly.
- Bake the cheesecake for 45-50 minutes until the edges are firm and the center is still slightly wobbly.
- Cool completely before removing from the pan.
- Garnish with fresh mango slices, coconut flakes, and a drizzle of mango sauce before serving.
Notes
Chilling the cheesecake overnight enhances the flavors. This dessert can also be made gluten-free by using gluten-free biscuits.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg