Mango Cheesecake with an Oreo cookie base


Makes a large 10 inch cheesecake, serves 12 to 15

Prep time: 3 hours

Cool time: 4 hours or overnight


Ingredients:

For the Oreo cookie base:

8 ounces (about 16 cookies) Whole Oreo cookies (Cookies with cream)

1 stick/ 1/2 cup butter, at room temperature


For the filling:

2 cups mango puree, canned or fresh pulp from about 3 mangoes

2 pounds cream cheese, at room temperature

1 Tbsp sour cream

1/2 cup heavy whipping cream

1 cup sugar

6 large eggs


Preparation:

  1. Preheat oven to 325 degree F.
  2. Prepare the Oreo cookie base: Pulse the Oreo cookies in a food processor. Once the crumbs are fine, add butter and pulse a few more times until the mixture resembles wet sand. 
  3. Press it into a 10 inch cheesecake/springform pan. Pat down evenly to form a base of 1/2 inch and wall about an inch high. 
  4. Bake at 325 for 8-10 minutes. Remove and set aside to cool. 
  5. Prepare the filling: Peel, cut and puree fresh ripe mangoes, set 2 cups of puree aside. If using mango puree from a can, measure 2 cups. 
  6. In a processor, add cream cheese and sour cream. Blend until smooth. 
  7. Add sugar and blend until combined. 
  8. Crack 6 eggs in a separate bowl, add the egg liquid in 3 batches, very slowly into the processor running on low. Once the mixture is well combined without lumps, remove and pour into a large mixing bowl. 
  9. Add mango puree to it and mix well with a spatula. Pour this filling over the cooled cookie crust in the pan. 
  10. Wrap the cheesecake pan with a layer of strong silver foil to make a nest. This will prevent water from entering the pan while it bakes in a pan of water. 
  11. Place the foil cheesecake pan in a large metal deep dish or roasting pan. Set aside. 
  12. Boil a kettle of water until it comes to rolling boil. 
  13. Place the large baking dish in the oven at 325 degree F. 
  14. Carefully pour hot water from the kettle in the roasting pan to come halfway up the sides of the cheesecake pan. The water bath is now ready! 
  15. Bake the cheesecake for an hour, or until the sides are firm and the center is jiggly. 
  16. Turn off the oven and let the cheesecake rest in the warm oven for an hour. 
  17. Remove it from the water bath, and foil jacket.  
  18. Chill in the fridge to cool overnight. Serve the desert cold or at room temperature. Enjoy!