Mango Cheese Cake

This is the ultimate dessert recipe for everyone with a sweet tooth. Easy melt-in-the-mouth dish that brings sheer ecstacy to everyone who tries it out. The same can be made with strawberries or blueberries or any other fruit but there is nothing that can outsmart the sweetness of a ripe juicy mango. Enjoy.

Ingredients

Crust
1 1/2 cups digestive biscuit crumbs
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

Filling
3 large very ripe mangoes, peeled, pitted, coarsely chopped
3 packages cream cheese, room temperature
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
Sliced peeled pitted mangoes

Direction

For crust:
Preheat oven to 325°F. Lightly butter a  pan. Stir biscuit crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.

For filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.

Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. (You can also pour some slightly boiled mango puree over the filling after it is baked  and beforekeeping keeping it in the fridge overnight. I did it.) Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.