Mango Cheesecake

Zulka

CRUST:

1 ½ cups graham cracker crumbs

½ cup sugar

6 Tbsp unsalted butter, melted

MANGO CHEESECAKE FILLING:

3 large ripe mangos, peeled, pitted and coarsely chopped

24 oz cream cheese, room temperature

1 ¼ cups sugar

2 tsp pure vanilla extract

4 large eggs

Preheat oven to 325 degrees F. Lightly butter a 9-inch springform pan. Stir cracker crumbs and sugar in a medium bowl until well mixed. Add melted butter and stir until evenly moistened. 

The makings of greatness.

Press crumb mixture firmly onto the bottom of the prepared pan. Bake for about 12 minutes or until set. Cool completely.

Pour mangoes in a food processor until smooth. Set aside mango puree (should be about 2 cups). In a large bowl, use an electric mixer to beat cream cheese, sugar, and vanilla until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. 

Give it a good long time in there so it gets nice and smooth.

Pour mixture over crust in pan. Bake for 1 hour and 25 minutes. Or until set and slightly golden around edges.

Perfect.

Cool cake for 1 hour and refrigerate uncovered overnight. Run a small knife around the sides of the pan to loosen. Remove pan sides. Transfer cake to a platter. Cut into wedges and serve with sliced mangos.

Fruit on cakes is always a photogenic win.

My Rating: 4/5 "The mango flavor in this is subtle. It makes the cake nice and moist, which is great, but there isn't, like, a tropical explosion in your mouth when you it eat it. The subtlety is nice, though, and overall it's a pretty and pleasant sweet climax to a meal."