Cheesecake with Mango and Dulce de Leche
Are you ready to dive into a world of creamy goodness and tropical delights? The Cheesecake with Mango and Dulce de Leche is a luscious dessert that perfectly balances the rich, smooth texture of cheesecake with the refreshing, fruity flavor of mango. Did you know that cheesecake has been enjoyed in various cultures for thousands of years? It’s true! From ancient Greece to today’s modern kitchens, this dessert has evolved, but its irresistible charm remains unchanged. What makes this cheesecake extra special is the delightful addition of dulce de leche, a sweet, caramel-like sauce that adds a layer of indulgence. Whether it’s a family gathering, a birthday party, or just a cozy weekend treat, this cheesecake promises to impress everyone at the table. Plus, it’s surprisingly easy to prepare and can be made ahead of time, making it a perfect option for busy cooks. If you love desserts as much as we do, you’ll also enjoy our classic Chocolate Lava Cake. So, roll up your sleeves and get ready for a delightful culinary adventure!
What is Cheesecake with Mango and Dulce de Leche?
You may be wondering why on earth we’ve paired cheesecake with mango and dulce de leche—sounds like a winning combo, right? Imagine this creamy delight adorned with luscious mango puree and topped with sweet, gooey dulce de leche. Legend has it that cheesecake was first created to celebrate victories, which makes sense because every bite of this dessert feels like a little victory! They say the way to a man’s heart is through his stomach, and I can assure you that serving this cheesecake will definitely win hearts all around. Don’t just take my word for it; whip up this showstopper and see the smiles for yourself!
Why You’ll Love This Cheesecake with Mango and Dulce de Leche:
First and foremost, the highlight of this cheesecake is its silky-smooth texture, marrying the flavors of tropical mango and sweet dulce de leche seamlessly. Not only is it delicious, but making this cheesecake at home saves you money compared to buying it from a bakery. Plus, think of the bragging rights! You can customize the toppings or even add a sprinkle of fresh fruit or chocolate shavings to elevate the look and taste. If you enjoy our Coconut Cream Pie, you’ll be thrilled with how this cheesecake delivers a fruity twist while maintaining that classic cheesecake profile. Ready to make your kitchen the talk of the town? Let’s get baking!
How to Make Cheesecake with Mango and Dulce de Leche:
Quick Overview
Making this cheesecake is a breeze! With a prep time of just about 30 minutes and a chilling time of a couple of hours, you’ll have a delicious dessert ready without spending all day in the kitchen. The creamy texture combined with the fruity freshness provides a perfect end to any meal, and the vibrant colors make it a feast for the eyes!
Key Ingredients for Cheesecake with Mango and Dulce de Leche:
- 1 and 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/2 cup condensed milk
- 1/2 cup dulce de leche
- 1 package (225 gr.) cream cheese
- 2 envelopes (7 gr. each) unflavored gelatin
- 1/4 cup plus 2 tablespoons hot water
- 1 and 1/2 cups mango puree
Step-by-Step Instructions:
- Start by greasing a removable mold of approximately 22cm. This will ensure your cheesecake comes out beautifully.
- In a small bowl, mix the crushed graham crackers with melted butter. Press this mixture firmly into the bottom of the prepared mold to form your crust. Refrigerate for about 15 minutes to set.
- In a large bowl, beat the condensed milk, dulce de leche, and cream cheese until smooth. Set aside.
- In another bowl, mix one envelope of unflavored gelatin with 1/4 cup of hot water using a fork until fully dissolved. Immediately add this mixture to the cream cheese blend, mixing well with an electric mixer until combined.
- Pour the cream cheese filling over the chilled graham cracker crust. Smooth the top and refrigerate for about 1 hour, or until set.
- For the mango topping, mix the second packet of gelatin with the remaining 2 tablespoons of hot water until dissolved. Add this to the mango puree and blend until smooth.
- Pour the mango mixture over the set cheesecake layer and smooth the surface. Refrigerate for another hour until completely set.
- To serve, add fresh mango slices on top for an elegant touch.
What to Serve Cheesecake with Mango and Dulce de Leche With:
This cheesecake pairs beautifully with fresh fruit salads or a dollop of whipped cream. For drinks, consider serving it alongside iced tea or a refreshing mango smoothie to enhance the tropical vibe. You might also try pairing it with a light, crisp white wine for special occasions.
Top Tips for Perfecting Cheesecake with Mango and Dulce de Leche:
- Always allow your ingredients, especially cream cheese, to come to room temperature for easier mixing and a smoother filling.
- Make sure the gelatin is fully dissolved in hot water to avoid lumps in your cheesecake.
- Use fresh mango for the puree to achieve the best flavor, but if unavailable, high-quality frozen mango can be a good substitute.
Storing and Reheating Tips:
To store leftovers, cover the cheesecake with plastic wrap or transfer to an airtight container. It will stay fresh in the refrigerator for about 3-4 days. For longer storage, wrap individual slices and freeze them for up to one month. To enjoy leftover cheesecake, simply thaw it overnight in the refrigerator before serving it again.
Now that you’ve got all the delicious details, what are you waiting for? Gather your ingredients and treat yourself to this Cheesecake with Mango and Dulce de Leche—it’s a tropical escape right in your home!
Cheesecake with Mango and Dulce de Leche
Ingredients
- 1 and 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/2 cup condensed milk
- 1/2 cup dulce de leche
- 1 package 225 gr. cream cheese
- 2 envelopes 7 gr. each unflavored gelatin
- 1/4 cup plus 2 tablespoons hot water
- 1 and 1/2 cups mango puree
Instructions
- Start by greasing a removable mold of approximately 22cm. This will ensure your cheesecake comes out beautifully.
- In a small bowl, mix the crushed graham crackers with melted butter. Press this mixture firmly into the bottom of the prepared mold to form your crust. Refrigerate for about 15 minutes to set.
- In a large bowl, beat the condensed milk, dulce de leche, and cream cheese until smooth. Set aside.
- In another bowl, mix one envelope of unflavored gelatin with 1/4 cup of hot water using a fork until fully dissolved. Immediately add this mixture to the cream cheese blend, mixing well with an electric mixer until combined.
- Pour the cream cheese filling over the chilled graham cracker crust. Smooth the top and refrigerate for about 1 hour, or until set.
- For the mango topping, mix the second packet of gelatin with the remaining 2 tablespoons of hot water until dissolved. Add this to the mango puree and blend until smooth.
- Pour the mango mixture over the set cheesecake layer and smooth the surface. Refrigerate for another hour until completely set.
- To serve, add fresh mango slices on top for an elegant touch.
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