Mango Cheesecake

Crust:
1 box vanilla wafers
3/4 stick butter -- melted

Filling:
3 lb. cream cheese
2 1/2 cups mango puree (process flesh of about 4 small mangoes)
1/4 cup orange juice concentrate
1/2 cup sugar
3 tbsp. corn starch
1/2 cup heavy cream
5 eggs

Preheat oven to 400 degrees.

To make crust, crush vanilla wafers, process with melted butter until combined. Press into the bottom and all the way up the sides of a 10" springform pan that has been sprayed with vegetable spray. Set aside.

In a large capacity food processor, blend the cream cheese to soften. Add the corn starch, mango puree, orange juice concentrate, sugar and heavy cream and combine thoroughly. Add the eggs and process just until combined.

Place the springform on a jellyroll pan and place in the 400 degree oven for ten minutes. After ten minutes, reduce the oven temp to 225 and bake one and a half hours longer. After one and a half hours, turn off the oven and leave cake inside with the door ajar. Cool to nearly room temp in the oven to prevent cracks. Place in refrigerator and chill thoroughly.

Source of recipe: Chiffonade

Mango Cheesecake