Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (907g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 4 large eggs
  • ½ cup (120ml) sour cream
  • 1 large ripe mango (about 12 ounces/340g), peeled and chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Chill for 15 minutes.
  2. Bake crust at 350°F (175°C) for 8-10 minutes (optional). Let cool completely.
  3. Combine chopped mango, sugar, lemon juice, and cornstarch in a saucepan. Cook until thickened and glossy. Puree until smooth. Set aside to cool.
  4. Beat cream cheese and sugar until smooth and creamy. Beat in vanilla and almond extract (if using).
  5. Beat in eggs one at a time, mixing well after each addition. Avoid overmixing. Stir in sour cream until just combined.
  6. Pour cheesecake filling over the prepared crust. Dollop spoonfuls of mango puree over the filling.
  7. Use a knife or skewer to swirl the mango puree into the cheesecake filling.
  8. Wrap the bottom of the springform pan with aluminum foil. Place inside a larger roasting pan. Pour hot water into the roasting pan, halfway up the sides.
  9. Bake at 325°F (165°C) for 60-75 minutes, or until the edges are set but the center is still slightly wobbly.
  10. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
  11. Remove from the water bath and let cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours, or preferably overnight. This mango cheesecake needs time to set.
  12. Release the sides of the springform pan. Slice and serve this sunshine mango cheesecake.