Ingredients: Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted
- 3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
Serve with:
Sliced, peeled and pitted mangoes
Instructions:
For Crust:
- Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
- Stir cracker crumbs and sugar in medium bowl to blend.
- Add melted butter and stir until evenly moistened.
- Press crumb mixture firmly onto bottom (not sides) of prepared pan.
- Bake until crust is set, about 12 minutes.
- Cool completely. Maintain oven temperature.
- Puree mangoes in processor until smooth.
- Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake).
- Beat cream cheese, sugar, and vanilla in large bowl until smooth.
- Add eggs one at a time, beating well after each addition.
- Add the reserved 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 (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes.
- Cool cake 1 hour. Refrigerate uncovered overnight.
- Run small knife between cake and sides of pan to loosen.
- Remove pan sides.
- Transfer cake to platter.
- Cut into wedges and serve with sliced mangoes.