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Mango Cheesecake

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 mangos or use thawed frozen mangos) 
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 

1.Preheat oven to 300-degrees F. Butter a 10-inch springform pan and set aside.
2.Combine first 3 ingredients (graham cracker,crumbs,sugar) in a small bowl.
Stir in melted butter. Press mixture into prepared pan.
3.Combine cream cheese and sugar in a food processor or blender; process until combined.
Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
Pour mixture into prepared crust. Bake for 1 hour or until set.
4.Let cheesecake cool for 1 hour. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
5.Preheat oven to 350-degrees F. After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping. Bake 4 minutes. Remove from oven.
6.Chill for at least 4 hours. Prepare garnish (optional but highly recommended- if desired subsitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor. Spread glaze over chilled cheesecake before serving.