Mango Cheesecake With Oreo Graham Crust Recipes

MANGO CHEESECAKE WITH OREO CRUST

Steps:

• Add the oreos to a blender and process until you get fine crumbs. See the type of blender I have in the notes. I use the pulse feature few times to grind the oreos. I don't remove the white part from the oreos.
• Melt the butter then add to oreo crumbs, mix well.
• Grease the springform pan slightly. Add the oreo/butter mix and press on all sides to make it even and you can give it the shape your want. I love adding a little edge to the sides and make the bottom not so thick, however I am not very good in making the sides even. Bake at 350 degrees for about 10 minutes then let cool while you prepare the cheesecake filling.
• Make sure both cream cheese and eggs are room temperature before you get started, otherwise cheesecake will be lumpy.
• Slightly beat 3 whole eggs and 3 egg yolks. Add sugar and continue mixing until the mix looks creamy and light.
• Slowly add the cream cheese and continue mixing until you get a homogenous mix and no lumps. Then add sour cream and vanilla while you are mixing. Finally add the lemon juice.
• Once the filling is ready, then you add the mango pulp into the filling and continue mixing on low speed until everything is incorporated.
• Wrap the springform pan with heavy duty oversize aluminum foil. If you don't have oversize, cut 2 large rectangular pieces and place them on top of each other in a cross shape. Then wrap the springform pan. This is done so the water from the water bath doesn't go in.
• Pre-heat over to 325 degrees F. Pour filling over the oreo crust. Use a spatula is needed to smooth the top. Get a large roasting pan, place the cheesecake springform pan in the middle and fill the roasting pan with boiling water until about 1 inch from the top edge of the cheesecake pan. Place in the middle rack of the oven and bake for about 1 hr and a half. Usually I check often towards the end so the top of the cheesecake is golden and center is still a little wobbly but edges are firm.
• Remove from oven and let cool outside for half an hour or so. Then remove from roasting pan and place on a cooling rack and let rest for another cooling rack. Finally place in the refrigerator to chill for about 8 hrs or so. Usually I let the cheesecake stay in refrigerator overnight and next day cheesecake can be served as needed.
• Remove the springform pan carefully. Serve the cheesecake with freshly cut mango or any topping of your choice.

MANGO CHEESECAKE

Steps:

• Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
• Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
• Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
• Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

MANGO CHEESECAKE WITH OREO GRAHAM CRUST

Steps:

• Set oven to 350 degrees.
• FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
• Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.
• FILLING: Beat cream cheese and sugar until smooth.
• Blend in eggs one at a time.
• Then add remaining ingredients, mixing well.
• Pour into pan.
• Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
• Cool 5 hours, then refrigerate 8 more hours or overnight.

MANGO CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter a 10-inch springform pan and set aside.
• Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
• Stir in melted butter.
• Press mixture into prepared pan.
• Combine cream cheese and sugar in a food processor or blender; process until combined.
• Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
• Pour mixture into prepared crust.
• Bake for 1 hour or until set.
• Let cheesecake cool for 1 hour.
• While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
• Preheat oven to 350°F.
• After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
• Bake 4 minutes.
• Remove from oven.
• Chill for at least 4 hours.
• Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
• Spread glaze over chilled cheesecake before serving.

NO-BAKE MANGO CHEESECAKE

Steps:

• Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
• Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
• Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
• Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

MANGO CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
• Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.