mango chessecake 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.
Posted on: Sat, 06 Jul 2013 05:17:11 +0000
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