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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