Known as "food of the Gods" in Hindu mythology, mangos are a tropical fruit with a reddish yellow shell protecting a soft pulpy interior. Abundant in tropical and warmer subtropical climates throughout the world, the ripen fruit has a very sweet and unique taste. As such when used as a compliment in cheesecakes you can create an exceptional and exotic tasting dessert.
Directions
The Crust
Place graham crackers in the bowl of a food processor and process until they are fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together. 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.
The Filling
Heat oven to 325° degrees and 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 and enjoy your Mango Cheesecake.
- Mango Cheesecake Recipe
- The Ingredients
- 8 ounces graham crackers
- 3 tablespoons dark brown sugar
- 1/2 cup butter, softened and cut into pieces
- 4 small mangoes
- (to make approximately
- 2 cups puree)
- 1 1/2 pound cream cheese
- 1 cup superfine sugar
- 6 large eggs
- 1/2 lime, juiced
Directions
The Crust
Place graham crackers in the bowl of a food processor and process until they are fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together. 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.
The Filling
Heat oven to 325° degrees and 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 and enjoy your Mango Cheesecake.
Cedrick White is an avid baker and publisher of http://www.i-love-cheesecake.com/ which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.
Article Source: http://EzineArticles.com/?expert=Cedrick_White 
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