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lbs. Cream Cheese
3/4 lbs. Granulated Sugar
1/2 tsp. Sea Salt (Optional)
4 oz. Sour Cream
7 Whole Eggs
3 Egg Yolks
1 tsp. Vanilla Extract
1/4 cup. Heavy Cream
6 oz. Mango Puree
in bowl 1 1/2 cups of graham cracker crumbs
with 4 oz. melted butter.
and spread to edges of the bottom of a non-stick
spring form pan. If using a cake pan, line with
the mixer, cream the cheese, sugar and salt
till light and fluffy.
the eggs slowly, while scraping the bowl throughout
vanilla, mango puree and heavy cream slowly,
mix till combined.
mix evenly in spring form pan on top of graham
cracker crust, bake at 300º for 15 - 20
purée can usually be found in the produce
section of your local grocery store, or if you
can't find it, take some fresh mango and a little
warm water and purée in a blender.
recipe was provided by:
Chef Tom Condron from Upstream and Mimosa Restaurants.