White Chocolate Mango Cheesecake

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Have you seen the movie The Truth About Cats and Dogs?  Fully identifying with Janeane Garofalo’s character, crushing on Ben Chaplin and Uma Thurman, and of course the adorable pets, I loved that movie.  But, looking back, the one thing I remember most is the cheesecake scene.  Do you know the cheesecake scene?  An image-conscious Thurman attempts to refuse cheesecake, but ultimately succumbs to being fed each bite by Chaplin.  Aside from the sheer awkwardness of the moment altogether, I remember studying the cheesecake a little too much.  As a child only left with a stash of Maria cookies (thanks, mom!), I longed for something so decadent.

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As strange as the cheesecake scene, I still think of that movie when I eat cheesecake.  Totally weird.

You can use whatever preserves, jam or fruit butter you have on hand.  Mango and white chocolate were heavenly together, but I know this would also work with raspberries, blueberries, and strawberries.

White Chocolate Mango Cheesecake

adapted from Allrecipes.com

Ingredients:

  • 2 cups graham cracker crumbs
  • 3 tbsp white sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese,
    softened
  • 1/2 cup white sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 cup fruit preserves, jam, coulis or butter

 

Directions:

  1. In a medium bowl, mix together the graham cracker crumbs, 3 tbsp white sugar and unsalted butter.  Press mixture into a 9-inch springform pan.
  2. Preheat oven to 325F.
  3. In a double boiler, melt white chocolate chips and half and half, whisking until smooth.  Once smooth,remove from heat and set aside to cool down.
  4. In a large bowl, beat the cream cheese and sugar.  Add the eggs one at a time until each is fully incorporated.  Mix in the vanilla extract.  Pour half of the batter over the graham cracker crust in the springform pan.
  5. Spoon half of the fruit preserves.  Pour the remaining batter over the preserves.
  6. Spoon the remaining fruit preserves and marble the preserves with the tip of the knife.  Marble according to your preference.  I wanted more pockets of mango butter so I didn’t marble as much.
  7. Place the springform pan on top of a cookie sheet filled halfway with water.  Carefully move the springform pan and cookie sheet into the oven.
  8. Bake the cheesecake for 55-60 minutes, until the cheesecake is set (no longer jiggling or wet in the middle).  Once set, turn off your oven, and leave the cheesecake in the oven for an hour.  Do not touch it.  Do not open the oven.  Just leave it.
  9. After an hour, remove the cheesecake and allow it to cool.  Once cool, cover with a plastic wrap, touching the cheesecake as you cover and place in fridge for at least 8 hours prior to serving.

 

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3 Comments

Filed under baking, Cake

3 responses to “White Chocolate Mango Cheesecake

  1. Mmmm mango and white chocolate… I miss the mangoes from the Philippines and wish I had some mango jam with me right now!

  2. Mmm, I love white chocolate and cream cheese mixed together!

  3. Haha I totally forgot about that scene! Now I’m going to think about it every time I eat cheesecake. And a white chocolate mango cheesecake sounds like the best idea ever!

    Sues

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