1/4 cup fresh lemon juice
1/2 cup heavy cream
1/4 cup powdered sugar
Fresh mango slices for garnish
Edible flowers for garnish
Mint leaves for garnish
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Preheat your oven to 325Β°F (160Β°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the mango puree and lemon juice until the mixture is smooth and evenly combined.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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