INGREDIENTS
For the crust:
1 1/2 cups crushed vanilla cookies
6 tablespoons melt-in-the-mouth unsalted butter
For filling:
3 pkgs (8 oz each) cream cheese, softened
1 cup of sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup mango puree
1 teaspoon vanilla extract
Pinch of salt
For the cover:
1 cup mango puree
1/4 cup sugar
1 spoon of lemon juice
1/2 teaspoon of tasteless jelly
PREPARATION
- Prepare the crust: preheat the oven to 350°F (175°C). In a medium bowl, mix the crushed cookies and melted butter until well combined. Press cookie mixture into base of 9-inch cheesecake pan. Bake for 10 minutes and let cool.
- Prepare the stuffing: In a large bowl, beat the cream cheese with an electric mixer until soft. Add the sugar, all-purpose flour, eggs, mango purée, vanilla extract and salt. Mix well until the mixture is smooth and homogeneous.
- Pour cream cheese mixture over cookie crust and spread evenly. Bake 50-60 minutes, or until center is firm.
- Prepare the couverture: in a medium bowl, combine the mango puree, sugar and lemon juice. Sprinkle tasteless jelly over the mixture and let sit for 5 minutes. Then heat the mixture in the microwave for 20-30 seconds or until the jelly is completely dissolved.
- Remove the cheesecake from the oven and let cool at room temperature for 15 minutes. Then, pour the couverture mixture over the cheesecake and spread evenly. Refrigerator for at least 4 hours, or until thoroughly cold and firm.
- Cut the mango cheesecake into portions and serve cold.
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