Mango Cheesecake

Turtle Bay Restaurant Recipe

1 1/4 cups graham cracker crumbs
1/4 cup chopped cashews
1/4 cup sugar
3 tablespoons butter
2 (8 oz.) 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

Preheat oven to 300 degrees. Butter a 10 inch springform pan and set aside. Combine first 3 ingredients in a small bowl. Stir in melted butter. Press mixture into prepared pan. 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. Let cheesecake cool for 1 hour.

While the cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined. Preheat oven to 350 degrees. After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping. Bake 4 minutes. Remove from oven. Chill for at least 4 hours.

Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam and vinegar) in a food processor. Spread glaze over chilled cheesecake before serving.

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