The baking time stated in the recipe upon which I based this dessert didn’t quite work for me. As you can see in the photos, the cheesecake is baked enough to stand on it’s own, but it is not as firm as I would have liked. Next time, I will bake it at a higher temperature following the 10 minutes of 450F.
Mango Cheesecake with Shortbread Crust
- Preheat oven to 400F. Grease a 9-10″ springform pan.
- Combine all crust ingredients until blended and press or smooth into the bottom of the pan. Bake 15-20 minutes, or until lightly golden brown. Set aside to cool.
- Increase oven temperature to 475F. Place pan on the bottom rack of the oven and fill with 2 c. boiling water.
- Peel both mangoes. Chop 1/2 of one into very small cubes, and puree the other half, along with the other entire mango. In a small bowl, mix together mango cubes and 1/3c. puree.
- In a large bowl beat cream cheese on low until smooth. Add remaining ingredients and blend on low, scraping sides of bowl often, until completely smooth. Allow to sit 5 minutes, and run a knife through the batter in a figure eight form to break down any air bubbles. Rest 5 more minutes and repeat.
- Grease sides of springform and fill with 3/4 of the batter. Pour the mango cube-puree mixture atop. Pour in remaining cheesecake batter and swirl with a knife.
- Bake 10 minutes and then lower oven temperature to 300F for one hour to 1hr. 15min.(I baked mine at 200F and it wasn’t done on time.) Cheesecake is done when the edges are firm, yet the center within a 2-3″ diameter is still jiggly. Turn off oven and allow cheesecake to cool for at least 1 hour (up to 3) in the warm oven. Prop open oven doorwith a wooden spoon 30 minutes before removing. Allow to cool to nearly room temperature before adding mango gelee.
To make mango gelee: