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Mango Cheesecake is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

Run by Chris and Sharon Nakos, is designed to provide the food and restaurant industry with a direct way to showcase their establishments for maximum exposure.


2 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


For The Crust:

  • Combine in bowl 1 1/2 cups of graham cracker crumbs with 4 oz. melted butter.
  • Press and spread to edges of the bottom of a non-stick spring form pan. If using a cake pan, line with parchment paper.


  • In the mixer, cream the cheese, sugar and salt till light and fluffy.
  • Add the sour cream, mix
  • Add the eggs slowly, while scraping the bowl throughout the process.
  • Add vanilla, mango puree and heavy cream slowly, mix till combined.
  • Place mix evenly in spring form pan on top of graham cracker crust, bake at 300º for 15 - 20 minutes.

Mango 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.

This recipe was provided by:
Chef Tom Condron from Upstream and Mimosa Restaurants.