Mango Cheesecake

serves 12

recipe adapted from Favorite Brand Name Easy-to-Bake Cookbook (page 207)

prep time: 25 min / cook time: 30-35 min

CRUST

1 1/2 c graham cracker crumbs (1 sleeve)

1/4 c butter, melted

CHEESECAKE

16 oz. cream cheese, softened (2 packages)

1/2 c sugar

1/2 tsp vanilla extract

2 eggs, room temperature

1 1/2-2 c mango purée (3 mangos)

* You can also use canned mango purée

MANGO PUREE INSTRUCTIONS

• Peel and dice mangos.

• Pulse in a food processor until smooth.

* If needed, put the purée through a sieve to catch the pulp.

CRUST INSTRUCTIONS

• Mix graham cracker crumbs with melted butter.

* Create graham cracker crumbs with a food processor or put in a freezer bag and crush with a rolling pin.

• Press mixture onto the bottom of a 9" springform pan.

• Set aside while preparing the cheesecake batter.

• Preheat the oven to 350˚ F.

CHEESECAKE INSTRUCTIONS

• Beat cream cheese, sugar and vanilla with electric mixture on medium speed until well blended.

• Add eggs, one at a time, mixing on low speed after each addition just until blended.

• Mix half the mango purée with the cheesecake mixture.

ASSEMBLY

• Pour half the cheesecake mixture into the prepared pan.

• Dot the top of the first layer with half of the remaining mango purée.

• Use a knife and drag it though the mango purée and cheesecake mixture to create swirls.

• Pour the remaining cheesecake mixture on top of the first layer and repeat the swirling method with the remaining mango purée.

• Gently tap the pan on the countertop to get out the air bubbles.

• Place the cheesecake on the middle rack and bake for 30-35 minutes or until the center is almost set.

• Cool cheesecake. Refrigerate for 3 hours or overnight.

* Optional: when cooled, garnish with whipped cream and toasted coconuts.

** ADDIECAKES' NOTES **

• Cheesecake tips can be found here.

• If the mango purée is sour, mix in a bit of sugar.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING