Thai Delight Mango Cheesecake

Allergens

Dairy, Eggs

Ingredients

• 1. 1 1/2 cups graham cracker crumbs 2. 1/2 cup unsalted butter, melted 3. 16 oz cream cheese, softened 4. 1 cup granulated sugar 5. 1 tsp vanilla extract 6. 1/4 tsp salt 7. 2 large eggs 8. 1 cup sour cream 9. 1 cup diced fresh mango 10. Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan.
2. In a large bowl, beat the cream cheese, sugar, vanilla extract, and salt together until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the sour cream until combined.
3. Fold in the diced mango into the cheesecake batter. Pour the mixture over the crust in the springform pan, smoothing the top with a spatula.
4. Bake for 45 50 minutes or until the center is set but still slightly jiggly. Remove from oven and let it cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.

Chef’s Insight

The secret to a perfect cheesecake lies in the balance of creaminess and tang, which this recipe achieves through sour cream and fresh mango.

Notes

This recipe can be prepared in advance, making it perfect for dinner parties or get-togethers.