Mango Passionfruit Cheesecake
Indulge in a tropical delight with this Mango Passionfruit Cheesecake. The creamy cheesecake base is infused with ripe mango puree and a hint of tangy passionfruit, creating a perfect balance of sweetness and tartness. Set on a buttery graham cracker crust, this cheesecake is a refreshing twist for any occasion.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup Granulated sugar
- 1/2 cup Sour cream
- 3 large Eggs
- 1 cup Mango puree
- 1/4 cup Passionfruit puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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Step 1:
Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan.
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Step 2:
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
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Step 3:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, mango puree, passionfruit puree, vanilla extract, and salt. Mix until well combined.
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Step 4:
Pour the cheesecake filling over the cooled crust. Bake in the oven for 50 minutes, or until the center is set but still slightly jiggly.
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Step 5:
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, refrigerate for at least 4 hours or overnight before serving.
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Step 6:
Remove the cheesecake from the springform pan. Slice and serve chilled, optionally garnished with fresh mango slices or passionfruit.