Elements Mango Tango Cheesecake Recipe

Elements Mango Tango Cheesecake

From notyourmomma 17 years ago

Tweaked recipe from the Elements Global Cuisine chef, Catherine Pawelek, featured in St. Pete Times.

Preheat oven to 325 degrees.
Prepare the crust.
Crush the cookies with a rolling pin, then whirl in a food processor to a fine crumb.
Combine with butter and spices, until moistened.
Lightly coat the bottom of a 10 inch springform pan with nonstick cooking spray.
Press crumbs on the bottom and up the side of the pan.
Refrigerate until the filling is mixed.
Double wrap the outside of the pan with aluminum foil.
In a mixer, beat the cream cheese on low speed for about 20 seconds and gradually add splenda and keep beating one or two minutes.
Scrape down the sides and bottom of the mixing bowl.
Add the eggs, one at a time and continue to beat until well blended. Add the vanilla, lemon zest, mango puree, diced mango, mango schnapps.
Finally stir in the sour cream.
do not over beat.
pour into prepped crust.
Bake cheesecake in a water bath in preheated oven for one hour.
Do not over bake, or the cake will be dry.
Remove from hot water bath, carefully.
Refrigerate for at least 3 hours.
The filling will seem soft and unset, but with thorough chilling, it will firm up and solidify.
run a sharp knive along sides and open the springform pan and unmold.

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turtle66 17 years ago
very nice post.
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" It was excellent "
crabhappychick ate it and said...
Oh, you are just playing with me now....yet another fantastic cheesecake?! Be still my heart....
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notyourmomma South St. Petersburg, FL

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Reviewed by 2 people

Oh, you are just playing with me now....yet another fantastic cheesecake?! Be still my heart....

crabhappychick in Pittsburgh loved it