Trini Mango Cheesecake
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Description
This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 graham cracker crust, unbaked
- 1 ¼ cups mango nectar
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- 2 cups ripe mangoes, peeled, pitted, and diced
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
- 3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
- 4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Nutrition Facts
serving: 1 - 8 inch cheesecake
calories: 483.7 kcal
carbohydrates: 57.4 g
protein: 7 g
saturated fat: 13.8 g
cholesterol: 108.1 mg
sodium: 306.9 mg
fiber: 1.4 g
sugar: 47.2 g
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