Ingredients
Scale
- 1 1/2 cups crushed digestive biscuits
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup ripe mango puree
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the crushed biscuits and melted butter, then press into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Add the mango puree, vanilla extract, and lemon juice, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the mango mixture.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 50-60 minutes until set.
- Allow to cool before refrigerating for at least 4 hours or overnight.
- Serve chilled, garnished with fresh mango slices if desired.
Notes
- For best flavor, use ripe and sweet mangoes.
- Let the cheesecake chill for a longer time for better texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg