Mango Passionfruit Cheesecake Recipe
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
– 24 oz (3 packages) cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1/2 cup sour cream
– 1/2 cup mango puree (fresh or canned)
– 1/4 cup passionfruit pulp (fresh or canned)
For the Mango Passionfruit Topping:
– 1/2 cup mango puree
– 1/4 cup passionfruit pulp
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
Preheat the Oven and Prepare the Pan:
1. Preheat your oven to 325°F (160°C).
2. Grease a 9-inch springform pan with butter or non-stick cooking spray.
Make the Crust:
3. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
4. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
5. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Prepare the Cheesecake Filling:
6. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
7. Add the granulated sugar and vanilla extract, and beat until well combined.
8. Add the eggs one at a time, beating well after each addition.
9. Mix in the sour cream until smooth.
10. Gently fold in the mango puree and passionfruit pulp until evenly distributed throughout the batter.
Pour the Cheesecake Filling:
11. Pour the cheesecake filling over the cooled crust in the springform pan.
12. Smooth the top with a spatula.
Bake the Cheesecake:
13. Place the springform pan on a baking sheet to catch any potential drips.
14. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
15. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
16. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
Make the Mango Passionfruit Topping:
17. In a small saucepan, combine the mango puree, passionfruit pulp, and granulated sugar.
18. Heat over medium heat until the mixture begins to simmer.
19. Stir in the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens.
20. Remove from heat and let the topping cool to room temperature.
Finish the Cheesecake:
21. Once the cheesecake has chilled, spread the mango passionfruit topping evenly over the top.
22. Return the cheesecake to the refrigerator for about 30 minutes to allow the topping to set.
Serve and Enjoy:
23. Before serving, remove the sides of the springform pan.
24. Slice and serve your vibrant and tropical Mango Passionfruit Cheesecake, and enjoy the creamy, fruity flavors!
Yield:
This recipe makes one 9-inch Mango Passionfruit Cheesecake, perfect for sharing at summer gatherings or as a tropical treat any time of the year.
