Mango Cheesecake

Cheese + Cake = LOVE

Not much more I can say about that. It's my absolute favorite dessert!

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Cheesecake:
3 (8-ounce) packages cream cheese, at room temperature

3 large mangoes pitted and peeled (you can also use thawed frozen mango)

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside

Puree mango in a food processor until smooth.

Beat cream cheese until smooth. Add mango puree, eggs, egg yolk, sour cream, and the sugar. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Do not take out before this, because it won't firm up.

You can also make a mango sauce to drizzle on it. I didn't make it, but here is the recipe.

Mango Drizzle

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.