* Exported from MasterCook *
Mango Cheesecake
2 pounds cream cheese -- at room temperature
1/2 cup sugar
1/4 pound unsalted butter -- softened
4 eggs
1 teaspoon vanilla extract
juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree -- see note
Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch
springform pan with cooking spray or 1 tablespoon butter. Using metal knife in
a food-processor, process cream cheese 30 seconds. Scrape container. With
machine running, add sugar and butter; process 10 seconds. Scrape again. With
machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process
15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree;
pulse until incorporated. Pour mixture into prepared pan and bake 1 hour. Do
not open oven door. Remove and cool completely in pan. Refrigerate 12 hours or
up to 2 days. Remove from pan to serve and decorate with mango slices.
- - - - - - - - - - - - - - - - - -
NOTES : For mango puree, scoop the flesh out of a mango and puree in a blender
or food processor fitted with metal blade.
Elizabeth
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