Пюре Манго
Желе Манго

Mango Cheesecake

Mango Cheesecake
  • 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • '85 Unsalted butter, melted
  • 3 pieces of large very ripe mangoes (each about 380 gr.) peeled, pitted, coarsely chopped
  • 3 packages cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 4 large eggs

Used: Mango Puree

Method of preparation:

For the cake:
Preheat oven to 325 ° C. Lightly buttered baking culinary form (with borders) with diameter 23 cm Mix well in a bowl cracker crumbs and sugar. Add to this a bowl with melted butter and stir until smooth. Lay out and compacted mixture on the bottom of the prepared pan (without getting on a side). Bake until a cake (about 12 minutes). Give Korzh cool completely. Maintain the same temperature in the oven.

For the filling:
Take 2 cups mango puree (leave some sauce to coat the top of the cheesecake.) Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs one at a time, stirring well each time the resulting mass. Add to the bowl 2 cups mango puree and mix everything thoroughly. Pour the mixture evenly and completely for the whole cake in the form of cooking. Bake cake until done - until golden brown around the edges (the center of the cake may move slightly when gently shaken form) - about 1 hour 25 minutes. Finished cake cool for 1 hour and left open at night to cool. After - a thin knife, carefully separate the cake from the edges of the form and put it on a plate. Then coat the top of the cake art mango puree. Cut the cake into equal pieces and serve with sliced ​​mango.