Heavenly Mango Blackberry Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
1/4 cup unsalted butter, melted
03 -
2 tbsp granulated sugar
→ Cheesecake Filling
04 -
2 cups cream cheese, softened
05 -
1 cup sour cream
06 -
3/4 cup granulated sugar
07 -
3 large eggs
08 -
1 tsp vanilla extract
09 -
1/2 cup fresh mango puree
10 -
1 tbsp lemon juice
→ Mango and Blackberry Topping
11 -
1 cup fresh mango, diced
12 -
1 cup fresh blackberries
13 -
2 tbsp honey or sugar (optional)
14 -
1 tbsp lemon juice
# Instructions:
01 -
Preheat the oven to 165°C (325°F). Grease and line a 9-inch springform pan.
02 -
Mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
03 -
In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, eggs, vanilla extract, mango puree, and lemon juice. Mix until fully combined and creamy.
04 -
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
05 -
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
06 -
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
07 -
In a bowl, combine the diced mango, blackberries, honey (or sugar), and lemon juice. Stir gently to combine.
08 -
Spoon the mango and blackberry topping over the chilled cheesecake before serving.