Mango with Passion Cheesecake
Yields servings
Sweets
By Holly & Sasha Jones with Kailua grown Mangoes, The first place Winner of Mangos at the Moana Recipe Contest
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1 stick butter, melted
- 1/4 cup chopped walnuts
- 3 large mangos, coarsely chopped
- 3 (8-ounce)s packages cream cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 or more mangoes, peeled, sliced, pitted
- 2 tablespoons sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
- Preheat oven to 325°F. For crust, lightly butter 9-inch-pan. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened, add walnuts. Press crumb mixture firmly onto bottom of pan. Bake until crust is set, about 2 minutes. Cool completely.
- Puree mangoes in food processor until smooth. Set aside 2 cups mango puree. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges, about 1 hour. Cool cake 1 hour. Refrigerate uncovered 4 hours or overnight. Simmer water, cornstarch, and sugar over heat until mixed. Glaze top of cake with puree, and top with fresh mango slices. Garnish with mint.
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