Submitted by Rosemary from East Brookfield, MA
Ingredients:
• 1.5 cups graham cracker or mixed graham and gingersnap crumbs
• 1/2 cup sugar
• 6 tbsp. melted butter
• 2-3 (13oz. each) ripe mangoes-peeled, pitted, and quartered (reserve 5-6 slices for garnish if desired)
• 1.25 cups of sugar
• 3 eight oz. packages of room temp cream cheese
• 2 tsp. of real vanilla extract
• 4 Large Country Hen eggs
Directions:
Preheat oven to 325. Butter a 9 inch diameter springform pan with sides that are 2.75 inches high. Stir the cracker crumbs and sugar together in a medium bowl and add butter. Stir until crumbs are moistened. Press crumb mixture into the bottom (not sides) of prepared pan. Bake until the crust is set (10-12 min.). Let the crust cool. Puree the mangoes in a food processor until smooth. Measure out 2 cups of puree. Beat the cream cheese, sugar, and vanilla in a bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the two cups of mango puree and when well blended, pour into the crust.
Bake at 325 degrees until the filling is set and puffy/golden around edges (center may remain slightly soft when jiggled)- approximately 1 hour 20 min. Cool the cheesecake to room temperature and then refrigerate overnight (uncovered). Remove pan sides once chilled, transfer to serving dish and garnish with a fan of the reserved mango slices if desired.
• 1.5 cups graham cracker or mixed graham and gingersnap crumbs
• 1/2 cup sugar
• 6 tbsp. melted butter
• 2-3 (13oz. each) ripe mangoes-peeled, pitted, and quartered (reserve 5-6 slices for garnish if desired)
• 1.25 cups of sugar
• 3 eight oz. packages of room temp cream cheese
• 2 tsp. of real vanilla extract
• 4 Large Country Hen eggs
Directions:
Preheat oven to 325. Butter a 9 inch diameter springform pan with sides that are 2.75 inches high. Stir the cracker crumbs and sugar together in a medium bowl and add butter. Stir until crumbs are moistened. Press crumb mixture into the bottom (not sides) of prepared pan. Bake until the crust is set (10-12 min.). Let the crust cool. Puree the mangoes in a food processor until smooth. Measure out 2 cups of puree. Beat the cream cheese, sugar, and vanilla in a bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the two cups of mango puree and when well blended, pour into the crust.
Bake at 325 degrees until the filling is set and puffy/golden around edges (center may remain slightly soft when jiggled)- approximately 1 hour 20 min. Cool the cheesecake to room temperature and then refrigerate overnight (uncovered). Remove pan sides once chilled, transfer to serving dish and garnish with a fan of the reserved mango slices if desired.
