Mango Cheesecake
Mango purée adds a delicious tropical flavor to this luscious creamy cheesecake.
To prevent cracking across the center of the cheesecake, don’t open the oven
door while the cheesecake is in the oven. When it is removed from the oven, run
a knife along the edge of pan so that the cake can pull away freely as it
shrinks.
1 tbsp. unsalted butter or cooking spray
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp. vanilla
juice from 1/2 lime
3 tbsp. flour
3 tbsp. cornstarch
1 pound sour cream
8 tbsp. Brooks Mango Purée
Adjust middle rack of oven to middle position and heat oven to 325 degrees.
Grease a 9" spring form pan with butter or coat with cooking spray. Insert metal
knife blade in food processor bowl. Process cream cheese 30 seconds. Scrape down
sides of container. With machine running, add sugar and butter and process 10
seconds longer. Scrape down sides of container. With processor running, add
eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds. Scrape down
sides of container. Process 5 seconds longer. Add sour cream and mango purée and
pulse until incorporated.
Pour mixture into prepared pan and bake for 1 hour. Turn oven off and leave
cheesecake in oven, with door closed, for 1 hour. DO NOT OPEN OVEN DOOR. Remove
from oven and cool completely in pan, then cover and refrigerate for 12 hours or
up to 2 days. Remove side of pan and place cake on serving platter. Serves 10.
Mango Puree
Cut the mango on both sides of the pit. Reserve a few slices for decoration.
Scoop out the rest of the flesh and purée in a blender or food processor fitted
with the metal knife blade.