Mango Cheesecake With Sweet Ginger Crust – a delicious recipe with cookie crumbs, unsalted butter, mangoes, cream cheese, white sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
3
Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
4
Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
5
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.
6
Bake in the preheated oven until set, 55 to 65 minutes.
7
Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
799
kcal
Calories
48
g
Fat
81
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups gingersnap cookie crumbs, 5 tablespoons unsalted butter, melted, 2 mangoes, peeled and pitted, 3 (8 ounce) packages cream cheese, softened, and more.
Yes, Mango Cheesecake With Sweet Ginger Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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