Category: Dessert
Allergy: Gluten, Soy, Dairy
Recipe Code: N/A
Time: 30 mn
Shelf Life: 4 Days
Ingredients Crust 1+1/2 cup Graham Cracker Crumbs
1/2 cup Sugar
6 tbsp. Butter, melted
1 tsp. Lemon Zest
Filling 12 oz. Mango Chunks, coarsely chopped completely thawed and drained
1/4 cup Mango Puree, preferred "Perfect Puree Brand{
24 oz. Cream Chase, room temperature
1+1/4 cup Sugar
2 tbsp. Vanilla Extract
4 ea. Large Eggs
Prep Procedure Crust:
1- Pre Heat oven to 350*f
2- Lightly butter 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
3- Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter
and stir until evenly moistened.
4- Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until
5- crust is set, about 12 minutes. Cool completely. Maintain
Filling:
1- Beat cream cheese, sugar, and vanilla in large bowl until smooth
2- Add eggs 1 at the time, beating well after each addition
3- Incorporate mango ingredients to batter and pour filling over crust in pan
Presentation Bake cake until set and golden around edges (center may move very slightly when
when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate
uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan
sides. Transfer cake to platter. Cut into wedges and serve.
Yield 12 servings
Mango Chunks Cheesecake
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