Click on the image, above to submit to Pinterest.
Jamaican Mango Cheesecake
Jamaican Mango Cheesecake is a traditional Jamaican recipe for a classic baked cheesecake with a cream cheese filling incorporating mango puree and orange zest baked on a cracker crumb and peanut base. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Mango Cheesecake.
prep time
20 minutes
cook time
170 minutes
Total Time:
190 minutes
Additional Time:
(+cooling and chilling)
Serves:
8
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesJamaica Recipes
This is a classic Jamaican cheesecake flavoured with mango puree and orange zest.
Ingredients:
For the Crust:
80g (1 cup) cracker crumbs
200g (1 cup) sugar
1 teaspoon Jamaican cinnamon [
Cinnamomum zeylandicum] (or regular cinnamon)
100g (1/2 cup) melted butter
1/2 teaspoon salt
30g (1/4 cup) chopped Jamaican peanuts or regular peanuts
For the Filling:
675g (2 1/2 cups) Jamaican mango puree
500ml (2 cups) sour cream
2 tbsp brown sugar
2 tsp vanilla extract
3 eggs
225g (8 oz) cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
finely-grated zest of 1/2 Jamaican orange or regular orange
Method:
Pre-heat your oven to 175°C (350F).
For the crust: mix all the ingredients together in a bowl, making sure that all the crumbs are moistened with the butter. Press into the base and part way up the sides of a springform cake tin.
For the filling, beat together the sour cream, cream cheese, eggs, salt, vanilla, orange zest and mango puree in a bowl until smooth and thoroughly combined.
Pour over the prepared base then place in a roasting tin. Fill the tin half full of boiling water then transfer to the centre of your pre-heated oven.
Bake for 150 minutes then increase the temperature to 200°C (400F) and bake for a further 20 minutes.
After this time, turn the oven off then prop the door open with a tea towel or the handle of a wooden spoon. Allow to cool for 2 hours then transfer to a wire rack to cool completely. Transfer to the refrigerator and chill for at least 4 hours before unmoulding and serving.
