Tropical Cheesecake with Mango Topping

Get ready for this dessert, it’s about to become your favorite. Whether you’re a cheesecake lover (or not), you’ll fall in love with this recipe. This Mango Cheesecake uses Mexican Queso Fresco and Tropical Crema Mexicana—two perfect ingredients that create a unique flavor and texture.

The crumbliness of the Queso Fresco combined with the smooth, creamy Crema Mexicana gives the cheesecake a delightful twist. As if it wasn’t already delicious enough, this unique recipe adds fresh ripe mango slices and mango marmalade, making it absolutely irresistible. While you can use any fruit you have on hand, mango will conquer any room.

Learn how to make delicious Cheesecake with Mango in the recipe below.

Ingredients

Crust:

• 1 cup graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup butter, melted

Cheesecake:

• 28 oz. Tropical Queso Fresco Mexicano, coarsely crumbled
• 3 large eggs
• ½ cup granulated sugar
• ½ cup Tropical Crema Mexicana
• 1 tablespoon grated lemon peel
• 1 ½ teaspoons vanilla extract
• ½ cup mango preserves
• 1 large ripe mango, peeled, pitted and sliced

Preparation

1. Prepare the crust: In a 9-inch springform pan, combine graham cracker crumbs and sugar. Mix well. Add the melted butter and combine thoroughly. Press the mixture into the bottom of the springform pan.
2. Prepare the cheesecake: Preheat the oven to 350°F. In a blender or food processor, combine crumbled Queso Fresco, eggs, sugar, crema, lemon peel, and vanilla. Blend until the mixture is smooth and creamy. Spoon the mixture into the springform pan over the crust. Bake for 60 minutes or until the cheesecake is puffed and golden. Cool on a wire rack. Cover and refrigerate overnight.
3. To serve, remove the cheesecake from the pan and place it on a serving platter. Spread the top with mango preserves and arrange sliced mangos on top. Enjoy!