Basque Style Mango Cheesecake
Traditional Basque cheesecakes have a burnt-like top with a really creamy, almost custard like, center. They also don't have a crust and just stand alone in their creamy glory. It inspired this recipe as I wanted to create a really soft, velvety texture just like the inside of a Basque cheesecake. I wanted to skip over the burnt top and also the crustless part because I love a good crust. This was so easy--just throw everything into a good blender and you've got your filling ready to go! This taste like summer--so refreshing, cool and light. You're going to love it!Tip: I used frozen mango chunks and let them thaw
Ingredients
- 16 oz Cream Cheese
- 1-2 cups Mango, cut into chunks Make sure its very ripe- you want red/yellow colors on the skin. You can also use frozen chunks. Use the amount based on how sweet you want it. I usually go for 1.5 cups.
- 1 cup Heavy Cream
- .5 cup Sugar
- 3 Eggs
- 1 tbsp Vanilla
Crust
- 6 tbsp Unsalted butter, melted
- 8 ounces Cookies, your choice Graham crackers are classic. I used vanilla snaps!
Instructions
- Heat oven to 400 degrees F
- In the bowl of a food processor, combine graham crackers or cookies until you’ve got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Combine together. Mixture should not be dry!
- Press crust evenly into the bottom and at least 1½-inches up the sides of a 6-inch springform pan. Use the bottom of a cup to make sure the bottom is as even as possible
- Put in the fridge for 30 minutes to harden while you make your cheesecake filling
- Using a blender, add your ingredients for the filling and blend on high until well combined.
- Pour into prepared crust
- Place cheesecake into a larger/deeper pan and pour 1 inch hot water into it.
- Bake for 45 minutes
- Cool and refrigerate overnight or at least 6 hours