Description
Delicious passion fruit mango cheesecake on a gingersnap crust.
Ingrédients
L'échelle
- 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 juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Mix gingersnap crumbs with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in mango puree, passion fruit juice, and vanilla extract.
- Pour the filling over the crust.
- Bake for 50-60 minutes or until set.
- Let it cool, then refrigerate for at least 4 hours.
- Slice and serve chilled.
Notes
- For a firmer cheesecake, bake longer.
- Top with fresh fruit if desired.
- Store leftovers in the refrigerator.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Fusion
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 12g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: passion fruit mango cheesecake gingersnap crust