Mango chesse cake

 Mango cheesecake sounds delicious! Here’s a simple recipe for a mango cheesecake that you can try:

### Mango Cheesecake Recipe

#### Ingredients

**For the Crust:**

- 1 ½ cups graham cracker crumbs

- ¼ cup granulated sugar

- 6 tbsp unsalted butter, melted

**For the Cheesecake Filling:**

- 16 oz (450 g) cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1 tsp vanilla extract

- 1 cup sour cream

- 1 cup mango puree (fresh or canned)

- 2 tbsp all-purpose flour

**For the Mango Topping:**

- 1 cup mango puree

- ¼ cup sugar (adjust to taste)

- 1 tbsp lemon juice

- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

#### Instructions

**1. Prepare the Crust:**

   - Preheat your oven to 325°F (163°C).

   - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

   - Press the mixture into the bottom of a 9-inch springform pan to form an even layer. You can use the back of a spoon to press it down firmly.

   - Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.

**2. Prepare the Cheesecake Filling:**

   - In a large bowl, beat the softened cream cheese until smooth and creamy.

   - Add sugar and beat until well combined.

   - Add eggs one at a time, mixing well after each addition.

   - Mix in vanilla extract and sour cream until smooth.

   - Add mango puree and flour, and mix until just combined. The flour helps to stabilize the filling.

**3. Bake the Cheesecake:**

   - Pour the cheesecake filling over the cooled crust.

   - Tap the pan gently on the counter to release any air bubbles.

   - Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.

   - Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.

   - After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

**4. Prepare the Mango Topping:**

   - In a small saucepan, combine mango puree, sugar, and lemon juice. Heat over medium heat, stirring occasionally.

   - If you prefer a thicker topping, add the cornstarch mixture and cook until the sauce thickens.

   - Let the mango topping cool to room temperature before spreading it over the chilled cheesecake.

**5. Serve:**

   - Once the mango topping is cool and the cheesecake is fully set, spread the mango topping evenly over the cheesecake.

   - Remove the cheesecake from the springform pan and transfer to a serving plate.

Enjoy your homemade mango cheesecake! It’s a tropical twist on a classic dessert that’s sure to impress.