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For the crust:

1 1/2 glasses smashed vanilla cookies

6 tablespoons melt-in-the-mouth unsalted butter

For filling:


3 pkgs (8 oz each) cream cheese, softened

1 container of sugar

1/4 glass all-purpose flour

4 expansive eggs

1/2 glass mango puree


1 teaspoon vanilla extract

Pinch of salt

For the cover:

1 container mango puree

1/4 glass sugar


1 spoon of lemon juice

1/2 teaspoon of boring jelly


1. Get ready the outside: preheat the stove to 350°F (175°C). In a medium bowl, blend the pulverized treats and softened butter until well combined. Press cookie blend into base of 9-inch

cheesecake container. Heat for 10 minutes and let cool.

2. Get ready the stuffing: In a huge bowl, beat the cream cheese with an electric blender until delicate. Include the sugar, all-purpose flour, eggs, mango purée, vanilla extricate and salt. Blend well


until the blend is smooth and homogeneous.

3.Pour cream cheese blend over cookie outside and spread equitably. Heat 50-60 minutes, or until center is firm.

4. Plan the couverture: in a medium bowl, combine the mango puree, sugar and lemon juice. Sprinkle bland jam over the blend and let sit for 5 minutes.At that point warm the blend within the

microwave for 20-30 seconds or until the jam is totally dissolved.

5. Expel the cheesecake from the broiler and let cool at room temperature for 15 minutes. At that point, pour the couverture blend over the cheesecake and spread equally. Fridge for at slightest 4

hours, or until completely cold and firm.

6. Cut the mango cheesecake into parcels and serve cold.

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