Ingredientes para Mango Cheesecake
- 1 ½ cups graham cracker crumbs
- Cashews
- 2 tablespoons powdered sugar
- Butter
- 3 (8 ounce) packages cream cheese, softened
- ½ cup sour cream
- 4 large eggs
- 1 ½ cups mango puree (about 3 ripe mangoes, pureed)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Apricot Jam
- Corn Syrup
- Lime Juice
- Cider Vinegar
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Cómo preparar Mango Cheesecake
- Preheat oven to 300°F (150°C).
- Butter a 10-inch springform pan and set aside.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt.
- Stir in 6 tablespoons of melted unsalted butter until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
- In a food processor or blender, combine 3 (8 ounce) packages softened cream cheese and 1 ½ cups granulated sugar.
- Process until smooth and creamy.
- Add 1 cup sour cream, 4 large eggs, 1 ½ cups mango puree, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice.
- Process using on/off pulses until just combined. Do not overmix.
- Pour the cream cheese mixture into the prepared crust.
- Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let the cheesecake cool completely in the oven with the door slightly ajar for 1 hour.
- While the cheesecake is cooling, prepare the topping: In a food processor, combine ½ cup sour cream and 2 tablespoons powdered sugar. Process until smooth.
- Once the cheesecake is at room temperature, spread the sour cream topping evenly over the surface.
- Bake at 350°F (175°C) for 4 minutes to lightly brown the topping.
- Remove from the oven and let cool completely.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, prepare and spread the glaze over the chilled cheesecake. (Add glaze recipe for complete instructions).
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
1938g
Fat
993g
Carbs
191g
