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Mango Cheesecake

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“Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook.”
READY IN:
6hrs 35mins
YIELD:
1 10inch cake
UNITS:
US

Ingredients Nutrition

Directions

  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.

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