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:
- Preheat oven to 325 degree F.
- 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.
- 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.
- Bake at 325 for 8-10 minutes. Remove and set aside to cool.
- 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.
- In a processor, add cream cheese and sour cream. Blend until smooth.
- Add sugar and blend until combined.
- 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.
- Add mango puree to it and mix well with a spatula. Pour this filling over the cooled cookie crust in the pan.
- 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.
- Place the foil cheesecake pan in a large metal deep dish or roasting pan. Set aside.
- Boil a kettle of water until it comes to rolling boil.
- Place the large baking dish in the oven at 325 degree F.
- 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!
- Bake the cheesecake for an hour, or until the sides are firm and the center is jiggly.
- Turn off the oven and let the cheesecake rest in the warm oven for an hour.
- Remove it from the water bath, and foil jacket.
- Chill in the fridge to cool overnight. Serve the desert cold or at room temperature. Enjoy!