Mango Passion Cheesecake2018-05-10
2 kls. Cream cheese (room temperature)
½ cup sugar
¼ k. unsalted butter, softened
1 tsp. vanilla extract
juice from half a lime
3 tbsps. Flour
3 tbsps. Cornstarch
1 sour cream
8 tbsps. Mango puree
assorted fruits for garnish
Reheat oven to 325ºF with the rack preferrably in the middle position. Grease a 9" -springform pan.
In a food processor, process cream cheese for 30 seconds. Scrape the container. With machine running, add sugar and butter; process for 10 seconds. Scrape again.
With machine running, add eggs, lime juice, flour and cornstarch. Process for 15 seconds, scrape, then process for 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake for 1 hour. Do not open the oven door. Remove and cool completely in pan.
Refrigerate for 12 hours or up to 2 days. Remove from pan to serve and garnish with fruits. (One may also top the cheesecake with a thin layer of mango-flavored gelatin before garnishing with fruits like kiwi slices and grapes).