This easy mango cheesecake recipe is perfect for those hot summer days.
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Ingredients
Crust:
- 120 g biscuits (crushed)
- 60 g butter (melted)
Cheesecake Filling:
- 400 g cream cheese
- 120 g granulated sugar
- 200 g sour cream
- 100 g heavy cream
- 2 eggs
- 1 tbsp vanilla extract
- 2 tbsp cornstarch
- 1/4 cup lemon juice
Mango Glaze:
- 200 ml water
- 30 g Tortenguss (cake glaze)
- 1 mango (pulp)
Instructions
Crust:
1. Preheat your oven to 180°C (350°F).
2. Combine the crushed biscuits and melted butter in a bowl.
3. Press the mixture into the bottom of an 8-inch springform pan using a heavy object to compact it firmly.
Cheesecake Filling:
1. In a large bowl, mix the cream cheese and granulated sugar until smooth.
2. Add the sour cream and heavy cream, mixing well.
3. Add the eggs and whisk all ingredients together.
4. Mix in the vanilla extract, cornstarch, and lemon juice until well combined.
5. Pour the batter into the prepared springform pan.
6. Cover the bottom of the springform pan with aluminum foil.
Baking:
1. Place the springform pan in a larger baking dish and add hot water to the baking dish (to create a water bath).
2. Bake in the preheated oven at 180°C (350°F) for 30 minutes.
3. Reduce the oven temperature to 150°C (300°F) and bake for an additional 30 minutes.
4. Turn off the oven and leave the cheesecake inside for 1 hour without opening the door.
Mango Glaze:
1. In a small pot, bring 200 ml of water to a boil.
2. Add 30 g of Tortenguss and stir continuously until dissolved.
3. Add the mango pulp to the mixture, stirring continuously for 3 to 4 minutes.
4. Strain the mixture through a fine strainer to achieve a smooth glaze.
5. Let the glaze cool for 3 to 4 minutes before pouring it over the cooled cheesecake.
Final Steps:
1. Refrigerate the cheesecake for 5 to 6 hours before serving.
Enjoy your delicious homemade cheesecake!
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