Guava Mango Cheesecake
Crust
2 cups graham cracker crumbs
3 Tbsp sugar
1 tsp ground cinnamon
1/2 cup unsalted butter, plus extra for greasing
Filling
4 8-ounce packages cream cheese, room temperature
4 Tbsp all-purpose flour
1/2 tsp salt
1 1/2 cups sugar
1 cup sour cream
2 tsp vanilla extract
1 tsp lemon zest
4 large eggs, at room temperature
2 Tbsp guava marmalade
Cream cheese frosting, optional
1 ripe atalufa mango, diced
Cream cheese frosting
8 oz cream cheese, room temperature
1/2 cup powdered sugar, sifted
Lemon zest, to taste
Beat all the ingredients together until smooth.
Preheat oven to 400°F.
Lightly grease a 9-inch springform pan.
In large bowl, combine graham cracker crumbs, sugar, cinnamon and melted butter.
Stir until mixture is well blended and crumbs are moist.
Place crumbs in the pan and use a glass to press until evenly spread on the bottom and 1 inch up the side of pan. Bake for about 10 minutes, until golden brown.
Reduce the oven temperature to 325°F.
In a large bowl, combine the cream cheese, flour and salt. Set mixer to medium speed and beat until smooth and fluffy. Add sugar, sour cream, vanilla and lemon zest. Beat until well blended, scraping down sides frequently. Add eggs one at a time, beating well after each addition.
Pour the cheesecake mixture into the crust. Swirl the marmalade into the top of the cheesecake.
Bake cheesecake for 60 to 70 minutes.
Let cheesecake cool. Then cover and refrigerate, for one day. Before serving, top with cream cheese frosting and diced mango.
