Description
Indulge in a tropical escape with this Baked Mango Meringue Cheesecake, featuring a creamy mango filling atop a buttery crust, crowned with light and airy meringue. It's a delightful dessert perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup mango puree (fresh or canned)
- 1 tsp vanilla extract
For the Meringue:
- 3 large egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Cheesecake Filling:
- Beat cream cheese in a large bowl until smooth.
- Gradually add sugar, mixing until combined. Add eggs one at a time, mixing well after each addition.
- Stir in mango puree and vanilla extract until smooth.
- Pour the filling over the cooled crust and bake for 45-50 minutes until set.
- Prepare the Meringue:
- While the cheesecake cools, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
- Finish the Cheesecake:
- Spread the meringue over the baked cheesecake, creating peaks.
- Bake again at 325°F (160°C) for 10-15 minutes until meringue is lightly golden.
- Cool and Serve:
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use ripe, fresh mango for the puree.
- Allow the cheesecake to cool gradually to prevent cracking.
- You can make the meringue in advance; store it in an airtight container until ready to use.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg