^ I made mango cheesecake last weekend, but slightly differently. Since after the holidays we couldn't find graham crackers, I made the crust out of
1c flour, where you cut in
1/2 c softened butter
Form into a ball then press onto the bottom and sides of a pie plate and bake in a hot oven for about 10min or until golden brown.
I filled it with the cheese filling, which I made the same way as the blueberry cheesecake recipe of miming:
* 10 ounces cream cheese
* 1/2 cup powdered sugar (confectioners sugar)
* 1 teaspoon vanilla extract
* 1/2 teaspoon lemon juice
* 1 cup heavy cream
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
For the topping, I dissolved 1 envelope unflavored gelatin (Knox) in little mango juice. To this I added
1 c mango juice (which I heated)
1/3 c brandy (just because it was lying around) and
1/3 c brown sugar
I stirred until everything was mixed then added the mixture to 2c diced fresh ripe mango. Chill until the gelatin firms up, then spoon this over the cream cheese filling.
It was pretty yummy, and I want to try this recipe next time with honey.