What do you get when mix the Caribbean with Diary country? A Mango Cheesecake Recipe of course.
Seriously though, whenever we have this we’re always in a mood for some spicy food. Indian food recipes always have just the right zest. So go ahead and try some of these Indian recipes with this Mango Cheesecake recipe today.
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The Crust
Place graham crackers in the bowl of a food processor.
Process until they are almost fine crumbs.
Add dark brown sugar and butter.
Process until mixture clumps together like damp sand.
Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling. A little oil on your fingers helps to keep the crust from sticking to your fingers.
The Filling
Heat oven to 325° degrees.
Bring a kettle of water to boil.
Peel and cut flesh from mangoes and puree in food processor until smooth.
Add cream cheese and process until smooth.
Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube.
Add lime juice, and process until blended.
Baking
Place springform pan on a double layer of strong foil.
Crimp edges up around pan to make a waterproof nest.
Place foil-covered pan in a deep roasting pan.
Pour filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
Bake until filling is set and wobbles slightly in the center, about 1 hour and 45 minutes.
Remove springform pan from water bath. Discard foil and place pan on a cooling rack. Let cool and refrigerate overnight.
Remove from pan and place on a serving platter before slicing. Serve your Mango Cheesecake.
This Mango Cheesecake Recipe will be the hit at any luau, carnival or cowboy rodeo for that matter.
To help your cheesecake come out just right, check out these cheesecake baking tips.