Mango Cheesecake

Recipe View 5 mins Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View 10 mins In a medium bowl, beat together the softened cream cheese and ¾ cup of granulated sugar until smooth and creamy. Incorporate the eggs one at a time, followed by the vanilla extract. Pour the luscious mixture into the unbaked graham cracker crust, ensuring an even spread. (10 minutes)

Recipe View 3 hrs 30 mins Bake in the preheated oven until the edges are lightly puffed and set, but the center retains a slight jiggle. This should take approximately 30 minutes. Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to achieve optimal chill and firmness. (3 hours 30 minutes)

Recipe View 5 mins While the cheesecake is serenely baking, prepare the mango topping. In a saucepan, combine 1 cup of mango nectar and ⅓ cup of granulated sugar. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar is completely dissolved. (5 minutes)

Recipe View 2 mins In a separate small bowl, dissolve the cornstarch in the remaining ¼ cup of mango nectar, creating a smooth slurry. Gradually whisk the cornstarch mixture into the boiling nectar in the saucepan. Continue stirring until the sauce thickens and becomes clear, approximately 30 seconds. (2 minutes)

Recipe View 30 mins In a heatproof bowl, gently toss the diced mango with the thickened mango sauce, ensuring each piece is lovingly coated. Allow the mango topping to cool to room temperature. (30 minutes)

Recipe View 0 mins Once both the cheesecake and the mango topping have cooled, carefully pour the glazed mango mixture over the chilled cheesecake, creating an irresistible crown of tropical goodness. Serve chilled and prepare to be transported to mango paradise.