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 10inch cake  ingredients

Crust

· 1 1/4  cup graham cracker crumbs (see  below)
· 1/4 cup chopped walnuts (see notes below)

· 1/4 cup brown sugar 

· 3 tablespoons butter 

Cake

· 2 (8 ounce) packages cream cheese, room temperature
· 1 cup sugar
· 1 1/2 cups sour cream
· 3 eggs
· 1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes)
· 1/2 teaspoon vanilla
· 1 teaspoonlemon juice
· 1 1/2 cups sour cream

· 1/2 cup sugar 

Glaze

· 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.

6. Combine cream cheese and sugar in a food processor or blender; process until combined.
7. Add sour cream, eggs, mango puree, 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.

10. Let cheesecake cool for 1 hour.
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 hour cooling at room temperature), top cheesecake with topping.
14. Bake 4 minutes.
15. Remove from oven.

16. Chill for at least 4 hours.

17. Prepare garnish- Process glaze ingredients (apricot jam- vinegar) in a food processor.
18.  Spread glaze over chilled cheesecake before serving.

Jerry’s Note: I made the following modifications:
1 . I reduced the graham crackers to 1 cup chocolate wafters -crumbled  and substituted  macadamia nuts for the walnuts , increasing them to ½ cup.
2.  I baked the crust in the springform pan at 300 degrees for 8 minutes and let cool before adding cake batter.  The nuts can burn quickly so watch this bake carefully.
3.  I increased the eggs to 4.
4.   I added ¼ cup Rumona or  Rum Jumbie Liqueur to the batter.
5.  I increased  the first bake for 1 hour 13 minutes as one hour was not adequate. I       increased the cooling time to 1 ½ hours
6.  I increased the second bake to 8 minutes at 350
6. The four hour chill is MINIMUM to have the cheesecake set properly. Don’t rush it.
7. I eliminated the apricot glaze and served cake slices in Liquor/mango puree