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Categories:
graham cracker crumbs cashews sugar butter cream cheese sugar sour cream eggs mango puree vanilla lemon juice sour cream sugar apricot corn syrup lime juice cider vinegar
Viewed: 41 - Published at: 8 years agoIngredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup chopped cashews
- 1/4 cup sugar
- 3 tablespoons butter
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 cups sour cream
- 3 eggs
- 1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes)
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 1/2 cups sour cream
- 1/2 cup sugar
- 2 tablespoons apricot jam
- 2 tablespoons corn syrup
- 1 teaspoon lime juice
- 1 teaspoon cider vinegar
Method
- Preheat oven to 300°F.
- Butter a 10-inch springform pan and set aside.
- Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
- Stir in melted butter.
- Press mixture into prepared pan.
- Combine cream cheese and sugar in a food processor or blender; process until combined.
- Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
- Pour mixture into prepared crust.
- Bake for 1 hour or until set.
- Let cheesecake cool for 1 hour.
- While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
- Preheat oven to 350°F.
- After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
- Bake 4 minutes.
- Remove from oven.
- Chill for at least 4 hours.
- Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
- Spread glaze over chilled cheesecake before serving.
