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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Prep time includes standing time and cooling time (5 hours). Recipe source: Turtle Bay Cookbook. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup chopped cashews |
1/4 cup sugar |
3 tablespoons butter |
2 (8 ounce) packages cream cheese, room temperature |
1 cup sugar |
1 1/2 cups sour cream |
3 eggs |
1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes) |
1/2 teaspoon vanilla |
1 teaspoon lemon juice |
1 1/2 cups sour cream |
1/2 cup sugar |
2 tablespoons apricot jam |
2 tablespoons corn syrup |
1 teaspoon lime juice |
1 teaspoon cider vinegar |
Directions:
1. Preheat oven to 300°F.
2. Butter a 10-inch springform pan and set aside.
3. Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
4. Stir in melted butter.
5. Press mixture into prepared pan.
6. Combine cream cheese and sugar in a food processor or blender; process until combined.
7. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
8. Pour mixture into prepared crust.
9. Bake for 1 hour or until set.
10. Let cheesecake cool for 1 hour.
11. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
12. Preheat oven to 350°F.
13. After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
14. Bake 4 minutes.
15. Remove from oven.
16. Chill for at least 4 hours.
17. Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
18. Spread glaze over chilled cheesecake before serving.
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