Use fresh or frozen mangoes to give this classic dessert a refreshing tropical taste. Slideshow: More Cheesecake Recipes 

Ian Knauer
March 2014

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©Ian Knauer

Recipe Summary

active:
30 mins
total:
5 hrs
Yield:
6
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Ingredients

For the crust
For the filling

Directions

Instructions Checklist
  • Make the crust:In a bowl, stir together the graham cracker crumbs, butter, sugar and salt until combined.

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  • Preheat the oven to 325°F.

  • In a 9-inch cake pan with a removeable bottom, press the cracker mixture onto the bottom and half way up the sides. Bake the crust until it is set and a few shades darker, about 10 minutes, then let cool.

  • Reduce the oven temperature to 300°F.

  • Make the filling:Using a stand mixer, combine the cream cheese and sugar on low speed. Beat in the eggs, 1 at a time, then beat in the yogurt.

  • Pour 2/3 of the cream cheese mixture into the crust, then pour 1/2 the mango puree and marble with the tip of a butter knife.

  • Pour the remaining cream cheese mixture onto the crust then pour the remaining 1/2 of the mango mixture into the center and marble with the butter knife.

  • Bake the cheesecake until it is set around the edges and still slightly wobbly in the center, 1 to 1 1/4 hours.

  • Let the cheesecake cool to room temperature, then chill before slicing and serving.

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