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Mango Cheesecake

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Recipe Ingredients

2 pounds Cream cheese
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp vanilla
Juice from half a lime
3 tbsp flour
3 tbsp cornstarch
1 pound sour cream
8 tbsp mango puree

Cooking Procedures

Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tbsp butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade. 
 
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Excerpt from the wayback cook-book collection:

ing constantly, for about five minutes. Remove from fire and beat until cool. May serve with chopped nuts. Mrs. W. Langelier. MAPLE WALNUT JELLO 1 pkg. peach or orange jello. 1 cup boiling water. 1 cup maple syrup. 1 cup walnuts, chopped. Dissolve jello in boiling water. Add maple syrup. When nearly cool add walnuts. Serve with whipped cream. Mrs. Hubert G. Prost. 151 DESSERTS CONSERVATION RECIPES MARSHMALLOW PUDDING 1 tblsp. gelatine. 1 tblsp. vanilla. 4 eggs (whites). 2 t

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