Cheesecake anyone? Secret here. My FAVORITE dessert is any kind of cheesecake. It is only displaying great will power that I will not just sink my face into the entire dish….
In our house we are pretty healthy eaters. So when we decide to indulge, it has to be really good. Spectacularly good.
I found this recipe a while ago from an old Bon Appetit magazine at my mother-in-law’s house. Don’t you just love looking through old magazines? It states that it serves 12 . That is debatable, of course!
1 1/2 c graham cracker crumbs
1/2 c sugar
6tbsp unsalted butter, melted
3 VERY ripe mangoes- peeled, pitted, coarsely chopped
3 8 oz packages cream cheese, room temperature
1 1/4 c sugar
2 tsp vanilla extract
4 large eggs
Now the fun stuff!
Everything you need!
For the crust….
Melt butter. Preheat oven to 325.
Mix graham cracker crumbs, butter, and sugar together.
Press mixture into the bottom of the pie dish. The dish should be lightly buttered.
Bake for about 10 minutes. Let it cool.
Take the mangoes and purée them in the food processor.
Beat cream cheese, vanilla and vanilla until smooth.
Add one egg at a time.
The recipe calls for only adding 2 cups of the mango purée. However, I add it all. I think it gives the cake a more robust taste. More mango the better!
After mixing well, pour into crust. Bake for about 1 hour and 20 minutes. I know this will be the hard part…but let it cool for about an hour. The recipe even suggest that you leave in the frig overnight. That will never happen in our house!
Beautiful. Can you hear? It is calling my name!
The best part of cooking…the eating!