Description
A delicious cheesecake made with passion fruit and mango, set on a gingersnap crust.
Ingredients
Scale
- 1 ½ cups gingersnap crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup mango puree
- ½ cup passion fruit puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Mix gingersnap crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in mango puree, passion fruit puree, vanilla, and lemon juice.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use ripe mangoes for better flavor.
- Store leftovers in the refrigerator.
- Top with fresh fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: passion fruit mango cheesecake gingersnap crust