Trini Mango Cheesecake

Name: Trini Mango Cheesecake
Ingredients: 2 (8 ounce) packages cream cheese, softened; 3/4 cup white sugar; 2 eggs; 2 teaspoons vanilla extract; 1 graham cracker crust, unbaked; 1 1/4 cups mango nectar; 1/3 cup white sugar; 2 tablespoons cornstarch; 2 cups ripe mangoes, peeled, pitted, and diced

9 ingredients

4 steps

Ingredients

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 graham cracker crust, unbaked
1 1/4 cups mango nectar
1/3 cup white sugar
2 tablespoons cornstarch
2 cups ripe mangoes, peeled, pitted, and diced

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
3

Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
4

While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.