Pistachio Mango Delight Cheesecake Recipe

this image was generated using AI technology

Ingredients:

• Pistachio Crumble Base:
  • 1 1/2 cups crushed graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 1/2 cup Pistachios, chopped
• Cheesecake Filling:
  • 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup pureed mango
• Salted Pistachios Topping:
  • 1/2 cup chopped Pistachios
  • 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 350°F.
2. Make the Pistachio Crumble Base: In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and chopped pistachios until well combined. Press the mixture into the bottom of an 8-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool while you prepare the rest of the cheesecake.
3. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the mango puree and mix until well combined.
4. Pour the cheesecake filling over the cooled Pistachio Crumble Base. Smooth the top with a spatula.
5. Bake for 45 to 50 minutes or until the center of the cheesecake is almost set but still slightly jiggly.
6. Remove from the oven and let cool to room temperature. Then chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
7. Make the Salted Pistachios Topping: In a small bowl, mix together the chopped Pistachios and sea salt. Sprinkle the mixture over the chilled cheesecake before serving.
8. Slice and serve the Pistachio Mango Delight Cheesecake chilled.