This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mango Cheesecake
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- #4316
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
Crust
8 ounces graham crackers
3 tablespoons dark brown sugar
1/2 cup butter, softened and cut into pieces
Filling
4 small Indian (Alphonso) mangoes
1 1/2 pound cream cheese
1 cup superfine sugar
6 large eggs
1/2 lime, juiced
directions
For Cheesecake Base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand.
Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
For Filling: Heat oven to 325 degrees F. Bring a kettle of water to boil.
Peel and cut flesh from mangoes and puree in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack.
When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
added by
maryfilmore
nutrition data
575 calories, 38 grams fat, 49 grams carbohydrates, 11 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
September 24, 2007
The flavors were good, the texture light and fluffy and I followed the advice and used a bigger springform pan so I guess I saved myself some mess. I think that it could use a bit of a sauce or something on top to enhance the mango flavor.
April 6, 2005
I found this recipe was a surprise to the taste buds and made a mess of my stove. It also did not set well. It is too large for a 9" spring form pan.