Mango Cheesecake with Sweet Ginger Crust recipe
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Ingredients
- 1 ½ cups gingersnap cookie crumbs 5 tablespoons unsalted butter, melted 2 mangoes, peeled and pitted 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 tablespoon cornstarch 3 eggs
Nutrition Info
- 407.1 caloriescarbohydrate: 33.9 gcholesterol: 120.8 mgfat: 28.2 gfiber: 0.6 gprotein: 6.6 gsaturatedFat: 16.4 gservingSize: -sodium: 239.9 mgsugar: 25.9 gtransFat: : -unsaturatedFat: : -
Directions Mango Cheesecake with Sweet Ginger Crust
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Combine gingersnap cookie crumbs and melted butter in a bowl, mix until well combined. Press into the bottom of 9-inch cake pan.
Bake in the preheated oven for 10 minutes, let cool, about 10 minutes.
Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree, mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
Bake in the preheated oven until set, 55 to 65 minutes.
Turn oven off, let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven, refrigerate.