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Fresh Mango Cheesecake
by
Natasha Cardinez-Singh
Текущий рейтинг: 4.0
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2 голоса
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%20and%20transfer%20to%20a%20blender.%20Puree%20until%20smooth.%20Pour%20the%20puree%20in%20a%20saucepan%20over%20medium%20heat,%20whisk%20in%20cornstarch%20and%202%20tablespoon%20of%20confectioner's%20sugar.%20Allow%20to%20thicken,%20about%2010%20to%2012%20minutes,%20stirring%20constantly.%20Remove%20from%20heat%20and%20set%20aside.%3C/p%3E%3Cp%3E2.%20Blend%20the%20remaining%20ingredients%20plus%20half%20of%20the%20puree%20until%20smooth.%3C/p%3E%3Cp%3E3.%20Pour%20into%20the%20prepared%20crust,%20followed%20by%20the%20remainder%20of%20the%20mango%20puree.%20Run%20a%20table%20knife%20vertically%20down,%20through%20both%20the%20cheesecake%20and%20mango%20layers,%20to%20create%20a%20swirl%20pattern%20on%20the%20top.%3C/p%3E%3Cp%3E4.%20Bake%20in%20a%20water%20bath%20at%20350%20degrees%20for%2045%20minutes.%20Remove%20from%20the%20oven,%20bring%20to%20room%20temperature%20and%20refrigerate%20for%20at%20least%20five%20hours%20or%20overnight%20before%20serving.%3C/p%3E%3Cp%3ETo%20make%20the%20crust:%3C/p%3E%3Cp%3ECombine%20all%20the%20crust%20ingredients%20in%20a%20food%20processor%20until%20crumby.%20Evenly%20press%20along%20the%20bottom%20of%20an%208%22%20spring%20form%20pan.%20Bake%20at%20350%20degrees%20F%20for%2010%20to%202%20minutes%20until%20lightly%20golden%20brown.%20Remove%20and%20set%20on%20wire%20rack%20to%20cool%20before%20adding%20filling.%3C/p%3E){kind=link}