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Saturday, December 10, 2016



granulated sugar - 3/4 cup
graham cracker crumbs - 1 and 1/3 cup
butter - 6 Tablespoons, melted
cream cheese - 1 (8 ounce) pack, softened
whole eggs - 3 large
sour cream - 1/2 cup
fresh mango puree - 1/2 cup, from a fully ripened fruit or canned mango juice
lemon extract - 1/2 teaspoon
fresh ripe mango - 1 whole, pitted, sliced in strips
mango puree - 1/2 cup
sugar - 1/2 cup


Mix these ingredients together for the crust: sugar, graham cracker crumbs, sugar. Press firmly with a fork into an 8-inch pie plate. Refrigerate for 20 minutes to firm up. Then bake in a reheated oven at 350 F degrees for 15 minutes. When done, take out of the oven and prepare the filling.
In a stand mixer, over medium speed, mix together the cream cheese, eggs, sour cream, mango puree and lemon extract.
Pour the filling into the prepared graham cracker crumb crust.
Bake in a preheated oven 325 F degrees, for 40 to 45 minutes. Test for doneness, if knife comes out clean, it is done.
Take out cheesecake from oven and cool on the counter.
When thoroughly cooled, arrange the mango slices on top in a decorative shape. Boil together the half cup sugar and mango puree till it becomes syrupy and slightly thick. Pour the mango syrup over the cheesecake and sliced mango topping just before serving. Chill the cheesecake for 6 hours or more and serve cold.

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