I wanted to make a mango cheesecake and after reading a ton of recipes, I decided to use one recipe and then modify it based on other recipes. I wasn't sure how it would turn out, but fortunately it did.
Now, I am not a big cheesecake fan, not sure why. I can't put my finger on it, it just isn't something I drool over. However, cheesecake is one of my husband's favorite dessert. So I wanted to make it for him.
This particular cheesecake is made with lots of cream cheese, a mango puree, and some additional chopped mangoes.
I didn't get a chance to take a picture before my husband had cut out a piece. What a stinker! The rich golden color comes from the mango puree.
I liked the idea of adding some chopped mangoes in the batter. I made the pieces small so you would not bite into a large chunk.
My husband said this is his new favorite cheesecake. I sent some to work and gave some to neighbors. Everyone loved it. It doesn't have a strong mango flavor which I think was good. I had a small piece and I enjoyed it. Even my neighbor who doesn't like cheesecake either, tried it and liked it.
1 ½ cups graham cracker crumbs
¼ cup sugar
¼ cup brown sugar
6 tablespoons butter, melted
3 large ripe mangoes (2 cups)
3 (8 oz. packages, cream cheese softened
1 1//4 cups sugar
2 teaspoons vanilla
2 tablespoons cornstarch
Juice from one lime
Zest from one lime
4 large eggs
1 cup chopped mangoes
1-2 tablespoons flour
- Stir together first 3 ingredients in a bowl; press into bottom and 1-inch up sides of a buttered, 9-inch spring form pan. Bake at 325º for 12 minutes. Remove from oven, and set aside.
- Process mangoes in food processor until pureed. With an electric mixer, beat cream cheese, 1 1/4 cups sugar, cornstarch, vanilla, lime juice and lime zest until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.
- Mix 1 cup or more chopped mangoes with 1-2 tablespoons of flour to coat. Add to batter, stirring just to combine.
- 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.
*adapted from http://www.myrecipes.com/recipe/mango-cheesecake
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