Description

Get ready to indulge in a tantalizing fusion of creamy cheesecake and vibrant mango flavors with our mango mousse cheesecake recipe. Originating from tropical regions, this dessert embodies the essence of summer in every bite. Whether you’re hosting a gathering or simply craving a slice of paradise, this mango mousse cheesecake promises to elevate your culinary experience with its delightful combination of creamy indulgence and tropical sweetness.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup sugar

Mango Mousse:

2 ripe mangoes, pureed
1 cup heavy cream
1/4 cup sugar
1 tablespoon gelatin, dissolved in 1/4 cup warm water

Cheesecake Layer:

2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Topping:

Slices of fresh mango
Whipped cream
Mango puree swirls

Optional substitutions:

For a lighter version, substitute Greek yogurt for heavy cream in the mango mousse.
Gluten-free option: Use gluten-free graham crackers for the crust.

Instructions

Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow to cool.
For the cheesecake layer, beat cream cheese with sugar until smooth. Add eggs and vanilla; pour over cooled crust.
Bake for 20 minutes. Cool and then chill in the fridge for at least 1 hour.
For the mango mousse, whip heavy cream with sugar until stiff peaks form. Fold in mango puree and dissolved gelatin. Spread over the chilled cheesecake layer.
Chill the cheesecake for at least 4 hours. Before serving, garnish with whipped cream, fresh mango slices, and drizzles of mango puree.

Notes

Ensure the cream cheese is softened at room temperature for a smooth cheesecake layer.
For a velvety texture, sieve the mango puree before incorporating it into the mousse.
To achieve perfect slices, dip a sharp knife in hot water before cutting the cheesecake.