Mango Saffron Cheesecake

Mango Saffron Cheesecake

Mango Saffron Cheesecake

This Mango Saffron Cheesecake is from the Penzeys Spices Catalog.  The store opened up in October, 2012…hope you like the store, it’s located in Carle Place, New York.

Mango Saffron Cheesecake Recipe

Mango Saffron Cheesecake

Crust:    1 ½ cups graham cracker crumbs (about 2 sleeves)

¼ tsp. ground cardamom*

½ cup sugar

6 Tbsp. butter (3/4 stick), melted

Filling:   3 8-oz. pkgs. Cream cheese, room temperature

 1 ¼ cups sugar

2 tsp. pure vanilla extract*

1/8 tsp. Saffron* (20 threads), crumbled into 2 Tbsp.  warm milk to release the color

4 eggs

2 cups canned pureed mango or 1 lb. frozen cubed mango or 2 large fresh,

 pureed in blender or food processor

(* Penzeys spices)

For crust:   Preheat oven to 325 F.  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 stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up side of the prepared pan.  Refrigerate for 15 minutes.  Bake until crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling:   Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  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 in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the pan.  Bake on the middle rack until just set in center, about 1 ½ hours.  We checked after 90 minutes and added 5.  Remove the pan from water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours or overnight before serving.

Prep. Time:  30 minutes     Baking time:  90-95 minutes   Serving:  16

(Recipe for Mango Saffron Cheesecake was in the Penzeys Spice Winter 2012 Catalog.)


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