Australian Mango Cheesecake

Elevate your cheesecake with Australian Mangos! These mangos are extra creamy and extra sweet which will you make your cheesecake EXTRA delicous!

Mango Cheesecake: 

2 Melissa’s Australian Mangos chopped 

1 tbsp granulated sugar 

1/4 cup Water  

1 1/2 tbsp cornstarch 

Crust:  

1 cup of graham cracker crumbs 

3 tbsp coconut oil 

1 tbsp maple syrup 

Pinch of salt 

Filling: 

6 oz low fat cream cheese 

1 cup greek yogurt 

2 large eggs 

1/3 cup granulated sugar 

2 tbsp Bob’s Red Mill gluten free flour 

1 tsp vanilla extract 

Instructions: 

1. In the Good Cook saucepan add the chopped mangoes with water and let it heat up, add in the sugar and cornstarch and cook for 4-5 minutes, let it cool 

2. Preheat the oven to 350F 

3. Crush the graham crackers into crumbs and add in the melted coconut oil, maple syrup and salt.  

4. Form the crust in a cake mold 

5. Whip the cream cheese until smooth and add in the sugar, flour and whip again. Then add greek yogurt, whip more and finally add the eggs and vanilla and whip again. 

6. Fill the cake pan with the cheesecake batter 

7. Bake for 15-20 minutes  

8. Once cooled, top it with the mango topping and enjoy!