A Mango Poppy Seed Cheesecake is a delicious and visually appealing dessert that combines the sweet, tropical flavor of mango with the nutty, crunchy texture of poppy seeds. The cheesecake typically consists of a creamy mango-flavored filling with poppy seeds mixed throughout, all resting on a crumbly graham cracker crust. It’s often garnished with fresh mango slices and additional poppy seeds on top for an extra touch of flavor and elegance. This dessert is perfect for special occasions or as a luxurious treat for anyone who loves the unique combination of mango and poppy seeds. Here’s a simple recipe to make your own Mango Poppy Seed Cheesecake.
Ingredients:
1 1/2 cups crushed gingersnap cookies
1/2 cup poppy seeds
1/4 cup unsalted butter, melted
3 large ripe mangoes, peeled and sliced
3 tablespoons granulated sugar
1 tablespoon lemon juice
3 cups cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Directions:
Preheat the oven to 325°F (163°C).
Mix crushed gingersnap cookies, poppy seeds, and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
Arrange half of the mango slices on the crust.
Sprinkle with 3 tablespoons of sugar and lemon juice, then set aside.
In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar, then add eggs one at a time, followed by vanilla extract.
Pour half of the cream cheese mixture over the mango slices. Layer the remaining mango slices and then cover with the rest of the cream cheese mixture.
Bake for 55 minutes. The cheesecake should be set, but still slightly wobbly in the center.
Remove from the oven and spread sour cream on top. Return to the oven and bake for an additional 5 minutes.
Allow to cool completely, then refrigerate for at least 4 hours, preferably overnight.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes |
Kcal: 520 | Servings: 12