Decadent Mango Cheesecake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Thick and rich-yet lightly fragranced and flavored-nice contrasts! Brown sugar lends an especially nice body not found with white sugar. Thanks to *Christmas Sweets* by Georgenned Brennan for this wonderful recipe. Ingredients:
3 1/4 cups finely ground graham crackers |
1/4 cup sugar |
5 tablespoons butter, melted |
2 (8 ounce) packages cream cheese, softened |
3/4 cup brown sugar, firmly packed |
2 eggs |
2 1/2 lbs ripe mangoes, peeled, pitted, pureed (3 1/2 cups) |
1/2 cup heavy cream |
2 teaspoons fresh lime juice |
1/2 cup macadamia nuts, crushed |
Directions:
1. Preheat oven to 325.
2. In a small bowl, combine crust ingredients, press into 9-inch springform pan pushing a slight crust up the edge about an inch.
3. Bake about 15 minutes; cool while preparing filling.
4. In a large mixing bowl, combine cream cheese & brown sugar until well-blended.
5. Add eggs one-at-a-time, beat until very smooth.
6. In a smaller bowl, combine mango puree, cream and lime juice, mixing thoroughly.
7. Add mango mixture to cream cheese mixture, mix until well-blended; pour into crust.
8. Bake for 50 minutes (center will jiggle slightly).
9. Cool on wire rack, then refrigerate for about 8 hours.
10. To serve, run knife around edges to loosen from pan, release sides, lift cake out and set on serving plate.
11. Serve chilled, sprinkled with nuts.
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