Eclectic Red Barn: Mango Cheesecake

Do you love mangoes? I do and they are in season. We could make smoothies, dice with other fruit, or make a delicious dessert. I vote for the dessert!

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.

Recipe Print

Mango Cheesecake

Ingredients:

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

Directions:

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.