Mango Saffron Cheesecake
Ingredients
2 cups graham crackers crumbs | ||
1/4 tsp cardamom, ground | ||
1/4 tsp cardamom, ground | ||
6 tbs unsalted butter, melted | ||
3 (8 oz) packages cream cheese, softened | ||
1 1/4 cups sugar | ||
2 tsp pure vanilla extract | ||
1/8 tsp saffron threads, crumbled into 2 tbs warm milk | ||
4 large eggs | ||
2 mango's, peeled, seeded and processed in a food processor |
- For the crust, preheat the oven to 325 degrees.
- Lightly butter a 9 inch spring form pan and set aside.
- In a medium bowl, combine the cracker crumbs, cardamom and sugar.
- Add the melted butter and stir until evenly moistened.
- Press the crumb mixture firmly onto the bottom and 1 inch up the side of the prepared pan.
- Refrigerate for 15 minutes, then bake until the crust is set. About 10 minutes.
- Cool the crust completely. While the crust is cooling, prepare the filling.
- For the filling set water to boil in a sauce pan for the water bath.
- In a mixing bowl, beat the cream cheese until fluffy.
- Gradually add the sugar and beat well.
- Add the vanilla and saffron and mix.
- Beat the eggs, one at a time, then beat in the pureed mango.
- Wrap the bottom half of the spring form pan in foil (double layer) to avoid any leakage.
- Pour the filling into the crust. Place the spring form pan into a roasting pan and add water to come halfway up the side of the spring form.
- Bake on the middle rack until just set in the center. About 1 and 1/2 hours.
- Remove the pan from the water bath and let cool for 20-25 minutes.
- Run a knife around the edges of the pan and gently remove the cheese cake.
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