Mango Cheesecake With Oreo Crust Recipes

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 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.