Aww! Can there be anything better than mangoes. We call mangoes the king of fruits. And, honestly the mangoes that I find in USA are nothing like we get in India. The Alphonso and the Kesar brand. My native place is highest in producing the Kesar brand mangoes. I bet you , if you ever visit India in summer do try Kesar Mangoes. Now, that we are in USA , we can only satisfy ourselves with canned pulp of Kesar available in Indian stores. I remember the summer days when my dad used to order big packages of mango and we would eat mangoes for breakfast, lunch and dinner in all the forms that we can think of like Mango smoothie, lassi, "puri (Fried Flatbreads and Ras (pulp of mango)". And, as kid we use steal ofcourse for fun or collect those raw small mangoes from trees. Things we do as kids. —PistachioDoughnut
regular 9 inch cake
For the crust
1 1/2 cups
Graham Cracker Crumbs
unsalted melted butter
For the Filling
Cream cheese (8 ounces)
1 1/3 cups
Sugar plus 3 tbsp for topping
Sour Cream + 1 cup for the topping
1 1/2 cups
mango pulp (Kesar) Found at Indian Grocery stores or substitute it with pulp from fresh mango plus 1/4 cup for the topping
pinch of salt
Roasted Pistachios, coaresley crushed, garnish
Sliced mangoes, garnish or topping
In This Recipe
Wrap the outside of the pan with aluminum foil. Spray a 9-inch springform pan with nonstick cooking spray.
For the crust - Finely grind graham cracker and sugar in a food processor. If you do not have a processor then crumble the graham crackers in a ziploc bag with the help of a rolling pin. Add the melted butter and mix it until crumbs are form. Press it nicely with the heels of the hand or a flat bottomed bowl. Let it come to the sides if it is extra. Bake the crust in a pre-heated oven at 350 F until it is set and beginning to brown, about 10 minutes.It should be done in 10 minutes. Remove it from the oven.
For the filling - Using an electric mixer or a kitchen aid, beat the cream cheese, and little by little add sugar until it is mixed well, once in a while scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating just until blended after each addition. Add in the sour cream and mix it and gradually add the heavy cream also. Add in the mango pulp, pinch of salt and corn starch and blend it until everything is well incorporated.
Place the springform pan in a large deep pan. Pour the cheese mixture over the crust in the pan. Place it in the oven and Pour enough hot water into the deep pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour to 1 1/2 hour at 325 F. Crack open the oven door just a little bit and let the cake cool inside the oven for abut an hour and then cover it and keep it in the refrigerator.
For the topping - Mix sour cream with sugar and mango pulp and whisk it well. Spread it on the cheesecake and garnish it with the mango slices. Sprinkle some pistachio nuts.
When ready to serve , remove it at room temperature for about half an hour early . Cut the cake into slices and serve.