Trini Mango Cheesecake

Published on June 18, 2020

Additional Time:

3 hrs 30 mins

Total Time:

4 hrs 25 mins

Yield:

1 to 8 – inch cheesecake

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• 2 (8 ounce) packages cream cheese, softened

• ¾ cup white sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 1 graham cracker crust, unbaked

• 1 ¼ cups mango nectar

• ⅓ cup white sugar

• 2 tablespoons cornstarch

• 2 cups ripe mangoes, peeled, pitted, and diced

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.

3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.

4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.

I Made It

Nutrition Facts (per serving)

484Calories26g Fat57g Carbs7g Protein

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Nutrition FactsServings Per Recipe8Calories484% Daily Value *Total Fat26g34%Saturated Fat14g69%Cholesterol108mg36%Sodium307mg13%Total Carbohydrate57g21%Dietary Fiber1g5%Total Sugars47gProtein7gVitamin C15mg73%Calcium62mg5%Iron2mg8%Potassium191mg4%

None

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