Mango Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour mixture into graham cracker crust, and smooth over the top.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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 cheesecake until cold, about 3 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'While cheesecake is baking, make the mango topping: Pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place diced mango into a heatproof bowl, and toss with the thickened sauce.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Allow to cool to room temperature, then pour over the cheesecake. Serve cold.'}

📊 Nutrition Facts

Per serving (8 servings total)