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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mango Cheesecake Recipe

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This recipe for Mango Cheesecake is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups honey graham crackers ( crumbled)

1/4 cup soft butter (room temperature)

3 8oz packs of cream cheese (softened)

3/4 cups sugar

1 tbsp vanilla extract

3 eggs

1 large ripe mango ( or 3 small) diced in 1 inch cubes

1 cup mango juice

3 tbsp corn starch
Directions:
Directions:
In a food processor add graham crackers and pulse until evenly crumbled (flour like consistency). Add room temperature butter and pulse until evenly mixed. In the bottom a spring form 9 inch pan press the graham cracker to form an even bottom crust.

In a large bowl add eggs, sugar, vanilla and mango. Beat until even. This can also be done in the blender if preferred. Add softened cream cheese and mix until the better is smooth and there are no visible clumps. If done correctly, the mix should be a butter yellow color. Pour the mix on the graham cracker crust.

Bake at 325º for 45-50 minutes until a toothpick stuck in he middle comes out clean.

In a small saucepan, mix cold mango juice and cornstarch. Bring it to a boil, stirring the mix constantly. Let it cool.

When the cheesecake cools, pour the juice mix on top of the cheesecake to add gloss.

 

 

 

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