Mango Cheesecake
Directions
- 1Blend mango, cream cheese, heavy cream, and sugar in a blender.
- 2Blend mango, cream cheese, heavy cream, and sugar in a blender.
- 3Blend mango, cream cheese, heavy cream, and sugar in a blender.
- 4Pour the batter into a 6-inch springform cake pan lined with parchment paper.
- 5Pour the batter into a 6-inch springform cake pan lined with parchment paper.
- 6Pour the batter into a 6-inch springform cake pan lined with parchment paper.
- 7Bake the cheesecake in a water bath at 400°F for 45 minutes.
- 8Bake the cheesecake in a water bath at 400°F for 45 minutes.
- 9Bake the cheesecake in a water bath at 400°F for 45 minutes.
- 10Cool the cheesecake completely and refrigerate for 6 hours before serving.
- 11Cool the cheesecake completely and refrigerate for 6 hours before serving.
- 12Cool the cheesecake completely and refrigerate for 6 hours before serving.
Ingredients
- 16 oz cream cheese
- 16 oz cream cheese
- 16 oz cream cheese
- 3 eggs
- 3 eggs
- 3 eggs
- 1.25 cup heavy cream
- 1.25 cup heavy cream
- 1.25 cup heavy cream
- 1 mango
- 1 mango
- 1 mango
- 0.5 cup sugar
- 0.5 cup sugar
- 0.5 cup sugar
Equipment
blender6-inch springform cake panparchment paperbaking pan