Mango Passion Cheesecake



2 kls. Cream cheese (room temperature)
½ cup sugar
¼ k. unsalted butter, softened
4 eggs
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


Step 1

Reheat oven to 325ºF with the rack preferrably in the middle position. Grease a 9" -springform pan.

Step 2

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.

Step 3

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.

Step 4

Pour mixture into prepared pan and bake for 1 hour. Do not open the oven door. Remove and cool completely in pan.

Step 5

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).

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