Cheesecake with Mango Sauce
Source of Recipe
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List of Ingredients
1 pound, 4 ounces cream cheese
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
1 cup graham cracker crumbs
Salsa de Mango (recipe follows)
Preheat oven to 350 degrees. In a large mixing bowl, beat the cream cheese until light and fluffy. Add eggs, one at a time, until incorporated. Next add sugar, vanilla and lemon juice. Continue mixing until there are no lumps.
Butter a 10-inch cake pan completely, then spray the pan with cooking spray. (Note: this step may sound redundant, but it is necessary.) Pour cheesecake batter into prepared pan and bake for 45 minutes or until lightly browned on top and knife inserted in the center comes out clean. Remove from oven and allow to cool to room temperature (do not refrigerate).
Cover a plate (large enough to fit the cheesecake) with plastic wrap and invert cake onto the plate. Be patient; it may take a couple of minutes to release.
Sprinkle graham cracker crumbs over cake, the invert it once again onto a serving platter. Refrigerate until ready to serve. Serve with Salsa de Mango.
Makes 8 to 10 servings.
Salsa de Mango
1/4 cup sugar
1/4 cup fresh lime juice
1 cup water
2 large mangoes, peeled and sliced
Combine sugar, lime juice and water in a small saucepan and bring to a boil. Let boil just long enough to dissolve sugar, then place in a blender with mango and puree. Refrigerate until ready to serve.
Recipe
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