Jerry's Mango Cheesecake

Jerry’s Mango Cheesecake Recipe

Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook with modifications by Jerry

6¾ hours | 5½ hours prep

1 10 inch cake
· 1  cup chocolate wafers; crumbled crumbs
· 1/2 cup chopped unsalted macadamia nuts
· 1/4 cup brown sugar
· 3 tablespoons butter
· 2 (8 ounce) packages cream cheese, room temperature
· 1 cup sugar
· 1 1/2 cups sour cream
· 4 eggs
· 1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes)
- 1/4 cup Rumona liquor or Jumbie Rum Liquor
· 1/2 teaspoon vanilla
· 1 teaspoonlemon juice
· 1 1/2 cups sour cream
· 1/2 cup sugar
· 2 tablespoons apricot jam
· 2 tablespoons corn syrup
· 1 teaspoon lime juice
· 1 teaspoon cider vinegar

PREP
1. Preheat oven to 300°F.
2. Butter a 10-inch springform pan and set aside.
3. Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
4. Stir in melted butter.
5. Press mixture into prepared pan.
    bake the crust in the springform pan at 300 degrees for 8 minutes
    let cool before adding cake batter.  The nuts can burn quickly so watch this bake carefully.
6. Combine cream cheese and sugar in a food processor or blender; process until combined.
7. Add sour cream, eggs, mango puree, liquor (Rumona or Jumbie), vanilla and lemon juice; process using on/off turns until combined.
8. Pour mixture into prepared crust.
9. Bake for 1 hour or until set. ( I added 13 minutes to bake)
10. Let cheesecake cool for 1 1/2  hours.
11. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
12. Preheat oven to 350°F.
13. After cheesecake is at room temperature (1 1/2 hours cooling at room temperature), top cheesecake with topping.
14. Bake 8 minutes.
15. Remove from oven.
16. Chill for at least 4 hours.

Serving Sauce
2 mangos pureed with 1/4 cup Rumona or Jumbie
drizzle sauce on plate, serve with cake slice over