I made this for the mango fans in our family.
1 1/4 cup graham crumbs
1/4 cup butter, melted
1 Tbsp. sugar
Press into a 9″springform pan. Set aside.
Mango Puree:
850 g ripe mangoes (In this batch I used 4 yellow Mexican mangoes)
1/4 cup sugar
1 Tbsp. cornstarch
Slice sides of mangoes and scoop the flesh into the food processor. Add the sugar and cornstarch and puree until smooth.
Cheesecake:
250 g cream cheese
1/2 cup sugar
1/4 cup sour cream
1 Tbsp. cornstarch
2 eggs
pinch of salt
Beat the cream cheese with the sugar, sour cream, cornstarch and salt until smooth. Beat in eggs, one at a time.
Add 1/2 cup of the mango puree and mix well. Pour into the graham crust.
Spoon about 10 Tablespoons of puree onto the surface of the cheesecake and use the handle of a spoon to swirl the puree through the cheesecake, making a pattern.
wow, this looks and sounds so very delicious. Just copied this wonderful recipe and thanks for sharing. Could you tell me what graham crumbs are, because I couldn’t find it in my dictionary? Thanks a lot.
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Thank you! Graham crumbs are crushed graham wafer cookies. I used to crush them myself, but now they are sold pre-crushed in boxes.
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Thanks a lot. I don’t think, we have this here. I must try something else.
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I think that any sort of cookie that is not too sweet could be crumbled and used for this purpose. Coconut cookies would be grand.
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Thanks for this tip. I will take a look what I can find here. Have a nice weekend, regards Mitza
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