Recipes
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Creamy Mango Cheesecake with Chocolate Crust
Preheat oven to 325º F
Crust 1¼ cup chocolate wafer crumbs 2 tablespoons light brown sugar 4 tablespoons unsalted butter; melted
Filling 24 ounces cream cheese; softened 1 cup light brown sugar; packed 3 large eggs; room temperature ⅓ cup Fruitfull® Mango Bars 1 teaspoon pure vanilla extract
Mango Curd 4 large egg yolks; room temperature; beaten ¾ cup light brown sugar; packed ¼ cup Fruitfull® Mango bars; melted; cooled 4 tablespoons cold unsalted butter; cut into chunks |
Instructions:
Crust: In a bowl, combine all ingredients. Press crust over the bottom and sides of a 9 inch springform pan. Chill.
Filling: In a large mixing bowl, beat cream cheese until smooth on medium. Scrape down sides of bowl. Add eggs. Beat. Scrape. Add remaining ingredients. Scrape bowl. Pour filling into prepared crust. Smooth the top. Fill a 2 quart baking dish halfway with hot water. Place on bottom rack of oven. Bake cake on center rack for 1 hour. Turn oven off. Leave cake in for 1 hour with door closed. Remove cake to wire rack. Cool.
Mango Curd: In the top of a double broiler, set over low simmering water. Whisk egg yolks and sugar together. Slowly stir in Mango liquid until smooth. Cook mixture, stir with wooden spoon until thickened – 10-15 minutes. Curd should coat back of spoon. Remove from heat. Stir in butter. Strain through fine mesh sieve into a bowl. Slightly cool. Pour Mango curd over cheesecake. Refrigerate 4 hours to overnight.
Serves: 12
"This recipe was inspired for my husband’s fondness of cheesecake, chocolate and mangos. So, I put them together to form one unity of pure goodness."
Recipe submitted by:
Debbie Sependa
Temecua, CA
Happy & Healthy Products, Inc.