Mango Cheesecake

Total Time: 6 hrs 35 mins Preparation Time: 5 hrs 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 300°f.
• 2 butter a 10-inch springform pan and set aside.
• 3 combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
• 4 stir in melted butter.
• 5 press mixture into prepared pan.
• 6 combine cream cheese and sugar in a food processor or blender; process until combined.
• 7 add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
• 8 pour mixture into prepared crust.
• 9 bake for 1 hour or until set.
• 10 let cheesecake cool for 1 hour.
• 11 while cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
• 12 preheat oven to 350°f.
• 13 after cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
• 14 bake 4 minutes.
• 15 remove from oven.
• 16 chill for at least 4 hours.
• 17 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.
• 18 spread glaze over chilled cheesecake before serving.