Recipe: Mango Cheesecake (no crust) (food processor)

MANGO CHEESECAKE

Butter
1 1/4 cups sugar, divided use
2 large ripe mangos
8 pkg (8 oz each) cream cheese, room temperature
6 large eggs
sliced mango (optional, to serve)

Heat oven to 300 degrees F. Line bottom of buttered 10-inch springform pan with round of waxed paper. Butter paper and sides of pan. Sprinkle sides and base of pan with 1/4 cup sugar.

In food processor, puree mango (peeled, cut from the pit, and chopped) until smooth. Pass puree through fine-mesh sieve into bowl for at least 3 cups puree.

In bowl of mixer fitted with paddle attachment, beat room-temperature cream cheese until smooth. Add remaining 1 cup sugar; continue to beat on medium speed until completely incorporated. Add and beat in mango puree. Add lightly beaten eggs to mango mixture, with motor running, in 3 parts, scraping down bowl between each addition.

Wrap bottom of springform pan with aluminum foil to keep it from leaking. Pour batter into pan and place into larger baking pan. Add water to come halfway up sides of the springform pan.

Bake about 1 1/2 hours, or until firm. Test center with small knife point to see that it comes out clean. Remove from oven; let cool completely on wire rack.

Cover and refrigerate overnight. Remove from springform pan before serving.

Serve with sliced mango for additional texture and flavor.

Makes 10 servings
Source: The Great Mango Book by Allen Susser and Greg Schneider