Mangolicious Cheesecake
Yields
Sweets
Recipe by Jessica Reese
Crust
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 cup butter
- 1 cup chopped nuts
Filling
- 3 (8-ounce)s packages cream cheese, at room temperature
- 1 teaspoon lilikoi juice
- 1 teaspoon mango puree
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 1/2 cup heavy cream, whipped (or Cool Whip)
Topping
- 5 cups peeled and diced, firm ripe mangoes
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 2 cups water
- 4 tablespoons lemon juice
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees F.
- To prepare the crust, sift the flour and confectioner's sugar into a bowl. Cut the butter into the flour mixture until it clings together. Add the nuts and mix. Press the mixture into a 9 by 13-inch pan. Bake for 30 minutes or until golden brown. Remove from the oven and cool to room temperature.
- For the filling, in a bowl, mix the cream cheese with the lilikoi juice and mango puree. Add the sugar and vanilla and blend well. Fold in the whipped cream and blend. Pour the filling into the cooled crust. Cover and refrigerate.
- In a saucepan over medium high heat, combine the sugar, cornstarch and water and bring to a boil. Remove from the heat and cool. Add the lemon juice and salt. Add the mangoes and pour over the filling. Cover and refrigerate until firm. To serve, cut into 3-inch squares.
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