By Brayden is two hundred and twenty-two weeks old. Eden is one year and twenty-eight weeks. The mango cheesecake is a small tropical-fruit cheesecake.
Sunday I made the cheesecake.
Aunt Linda’s small twice-weekly Tulsa-visits continue. She arrives. She holds Eden. She plays with Brayden. She drinks the small coffee. We talk for two hours. The small Aunt-Linda-and-Roy small post-retirement rhythm has settled into the small comfortable-pace they have been building since Roy stopped driving.
Dustin’s small Tulsa-shop work continues. The small shop-manager-and-eventually-owner trajectory is in its small mid-phase. Bobby is moving toward the small retirement-handoff. The small five-year-buyout-structure is in its small operational-rhythm.
The small family-of-four routine continues. Brayden goes to school. Eden goes to daycare. Dustin goes to the shop. I do the small catering-and-cookbook-and-blog work. The small days have the small predictable shape that the small steady-state of the small family-with-two-kids assumes.
The small Tulsa-apartment continues to be the small home. We have not yet moved to a small house. The small house-search continues to be on the small slow-burn. The small five-year-down-payment-savings-plan continues to accumulate.
Mango Cheesecake
Prep Time: 30 minutes | Cook Time: 10 minutes (crust) + chilling | Total Time: 6 hours (includes chilling) | Servings: 10
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen mango, pureed (about 2 large mangoes)
- 2 tablespoons fresh lime juice
- 1/4 cup sour cream
- 1 tablespoon cornstarch
- 1/2 cup diced fresh mango, for topping
- 2 tablespoons mango jam or preserve, warmed, for glaze
Instructions
- Prepare the crust. Preheat oven to 325°F. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl and mix until the crumbs are evenly moistened. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the mango puree. Blend mango chunks with lime juice until completely smooth. Measure out 1 1/2 cups for the batter and reserve the rest for topping if desired.
- Mix the filling. Beat cream cheese and 3/4 cup sugar with an electric mixer on medium speed until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and cornstarch until just combined.
- Add the mango. Fold 1 1/2 cups mango puree into the cream cheese mixture until fully incorporated and the batter is a uniform golden-orange color.
- Bake. Pour filling over the cooled crust. Bake at 325°F for 55–65 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Chill. Transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
- Finish and glaze. Before serving, arrange diced fresh mango over the top of the cheesecake. Brush warmed mango jam gently over the fruit to create a glossy glaze. Release the springform ring, slice, and serve cold.
Nutrition (per serving)
Calories: 480 | Protein: 7g | Fat: 31g | Carbs: 44g | Fiber: 1g | Sodium: 310mg