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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This mango cheesecake gets its golden color and tropical flavor from stirring a mango puree into the cream cheese mixture. Ingredients:
1 1/2 cups graham cracker crumbs |
1/2 cup sugar |
6 tablespoons butter, melted |
3 large ripe mangoes, cubed |
3 (8-ounce) packages cream cheese, softened |
1 1/4 cups sugar |
2 teaspoons vanilla extract |
4 large eggs |
garnishes: fresh mango slices, fresh berries, fresh mint |
Directions:
1. Stir together first 3 ingredients in a bowl; press into bottom and 1-inch up sides of a buttered, 9-inch springform pan. Bake at 325º for 12 minutes. Remove from oven, and set aside.
2. Process mangoes in food processor until pureed. With an electric mixer, beat cream cheese, 1 1/4 cups sugar, and vanilla until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.
3. Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack 1 hour. Cover and chill 8 hours. Garnish, if desired.
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