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Mango Cheesecake
Prep: 50 min Cook: 40 min Servings: 8by Navaneetham Krishnan370 recipes>Fruity creamer layer over cream crackers. Ingredients
- For the bottom layer/crust
- 250g cream crackers - crushed
- 100g salted butter
- For the top creamy layer
- 1 (about 500g) ripe mango - remove skin and seed.
- Process/blend for a thick puree
- 250g mascapone cheese
- 150g cream cheese
- 1/2 cup granulated sugar
Directions
- For the bottom layer/crust
- Process cream crackers and butter into fine crumble
- Grease a spring form pan and press crumble inside.
- Let it sit in the fridge for the time being.
- For the top creamy layer
- Whisk both types of cheese with sugar over low speed until smooth.
- Add in mango puree and continue to whisk to blend in.
- Bring out the crust layer out of fridge and add the creamy layer on top.
- Bake on preheated oven at 180C for about 1 hour or until the top
- becomes light to dark brown all over.
- Cool down the cake and chill in the fridge before serving.
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