Description
A delicious tropical fruit cheesecake topped with a refreshing fruit mixture.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup mango chunks
- 1 cup fresh strawberries
- 1/2 cup passion fruit pulp
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let it cool.
- Make the Cheesecake Filling: Beat the cream cheese in a large bowl until smooth. Add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating on low speed. Blend in sour cream until smooth.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly for an hour.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare the Fruit Topping: In a small saucepan, combine mango chunks, strawberries, passion fruit pulp, sugar, and lemon juice. Cook over medium heat until the fruits soften slightly and the mixture thickens, about 5-7 minutes. Cool the fruit mixture before spreading on top of the chilled cheesecake.
Notes
- Ensure the cream cheese is at room temperature for a smoother filling.
- Use a water bath during baking to prevent cracks in the cheesecake.
- Customize the fruit topping with your favorite tropical fruits.
- Prep Time: PT20M
- Cook Time: PT60M
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice