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Saturday, January 22

Mango cheesecake

Graham crackers, finely crushed
1 ½ cups
½ cup
Butter, unsalted, melted
6 tablespoons
Mangos, peeled, pitted, puréed
16 ounces
Cream cheese, softened
24 ounces
1 ¼ cups
Vanilla extract
2 teaspoons
  1. Preheat oven to 325°F; lightly grease springform pan with butter.
  2. In a medium bowl, combine crackers and sugar.
  3. Mix in the butter, stirring until the mixture is evenly moistened.
  4. Press into the bottom of the springform, but not up the side.
  5. Bake until set, about 12 minutes; remove and cool completely, leaving the oven set while you prepare the filling.
  6. In a large bowl, cream together cream cheese, sugar, and vanilla.
  7. Add eggs, one at a time, combining well between additions.
  8. Stir in mango.
  9. Pour into prepared crust.
  10. Bake until sides are set (cheesecake pulling away from the pan side), about 1 hour 25 minutes.
  11. Turn off oven, open the door, and allow the cheesecake to cool 1 hour before moving to a wire rack to cool complete; refrigerate overnight.
  12. Run knife round the edges of the pan to release it.
Time: 2 hours 50 minutes (25 minutes active; 85 minutes baking; 60 minutes cooling) • 8 to 10 servings

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