Mango Cheesecake with Velvet Cream 
Craving a dessert that feels like a tropical getaway? 
Dive into this creamy, dreamy Mango Cheesecake topped with silky velvet cream!
Ingredients:
Crust:
o 1 ½ cups graham cracker crumbs
o ¼ cup granulated sugar
o ½ cup unsalted butter, melted
Cheesecake Filling:
o 3 (8 oz) packages cream cheese, softened
o 1 cup granulated sugar
o 3 large eggs
o 1 cup mango puree (fresh or canned)
o 1 tsp vanilla extract
Velvet Cream Topping:
o 1 cup heavy cream
o 2 tbsp powdered sugar
o 1 tsp vanilla extract
o Fresh mango slices for garnish
Directions:
1. Prepare the crust:
o Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
2. Bake the crust:
o Bake for 10 minutes, then let it cool completely.
3. Make the filling:
o In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the mango puree and vanilla extract until fully combined.
4. Bake the cheesecake:
o Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Prepare the velvet cream:
o In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Assemble and serve:
o Spread the velvet cream evenly over the chilled cheesecake. Garnish with fresh mango slices. Slice, serve, and enjoy!
Prep Time: 20 mins | Cooking Time: 65 mins | Total Time: 85 mins | Servings: 12 | Calories: 450 kcal per serving
