MANGO CHEESECAKE

MANGO! I love mango and am going to try this soon, but first check out this MANGO VIDEO from SNL.....

Mango and J Lo Get Into a Diva Battle - SNL

“The crust of this mango cheesecake is an homage to the ever-adored Indian ‘biscuit.'"

Stressed by the news and in need of some serious comfort food? So are we. How about cheesecake? Sri Rao has a unique take on the classic in his book, The Bollywood Kitchen.

Mango Cheesecake with Indian Biscuit Crust

Serves 8 to 10

Ingredients

1½ pounds frozen mango chunks (or 3 or 4 very ripe mangoes)
20 ounces cream cheese
4 large eggs
1¼ cups sugar
4 ounces sour cream
1/4 teaspoon ground cardamom
1 tablespoon cornstarch (optional)
1½ cups crushed tea biscuits (crush in a food processor or place in a plastic bag and beat with a rolling pin)
1/2 cup crushed, unsalted cashews (crush in a food processor or place in a plastic bag and beat with a rolling pin)
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, melted
Sweetened coconut flakes, for garnish (toasted, if desired)

Directions

FOR THE FILLING: If using frozen mangoes, thaw them in the microwave. Also set out the cream cheese to soften.

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray. Wrap the bottom and sides of the pan with aluminum foil (to prevent the contents from seeping out in the oven).

FOR THE CRUST: In a food processor or mixing bowl, combine the crushed tea biscuits, cashews, and sugar with the melted butter to form crumbs the consistency of wet sand. Press the crumbs evenly onto the bottom of the springform pan. Bake for 8 to 10 minutes, just until slightly golden. Set aside to cool.

Meanwhile, create a mango puree by blending the mango pieces (make sure they are fully thawed) in a blender until completely smooth. Measure 2 cups puree and set aside.

Using a stand mixer or hand mixer, gently beat the eggs with the sugar. Add the cream cheese and sour cream and beat until smooth. Then add the 2 cups mango puree, cardamom, and cornstarch and beat until well combined and creamy. It’s okay if there are some specks of cream cheese visible in the filling.

Once the crust is cool to the touch, pour the filling into the pan. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until the edges are set and lightly brown.

Turn off the oven and crack the door so the cheesecake can begin cooling slowly.

After an hour or so, remove the cake from the oven and cool completely. Then refrigerate overnight until it is set.

Top the cheesecake with coconut flakes (this is also a good way to cover any cracks that may have formed). Slide a knife around the perimeter of the cheesecake and remove it from the springform pan. Serve while still chilled.