Thursday, March 14, 2013
My daughter requested a mango cheesecake for her birthday this year since mangos are her favorite. The mango flavor is fairly subtle, so I recommend garnishing with fresh ones to bring it out even more, but this cheesecake was very light and fluffy. Here's the recipe:
1 1/2 cups graham cracker crumbs (throw them in a food processor to get them nice and fine)
1/2 cup sugar
6 Tablespoons melted butter
4 large ripe mangos, extra for garnish if desired
3 8 oz. packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
Stir together first three ingredients; press firmly into bottom and up sides of 9" springform pan. Bake at 275 degrees for 15 minutes. Let cool.
Puree mangoes in a food processor. Set aside. With an electric mixer, beat cream cheese, 1 1/4 cups sugar and vanilla until fluffy. Beat in eggs one at a time, mixing just until the yolk blends in each time. Don't over mix. Stir in mango puree.
Pour into prepared crust. Bake at 325 degrees for 1 hour and 25 minute. Cool in pan on a wire rack for one hour. Then cover and chill for 8 hours or overnight. Garnish with fresh mangos or berries as desired.
*We also thought this would be really yummy with some chopped hazelnuts mixed into the crust and a bit of cinnamon!
at 8:34 AM