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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top. | 3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours. | 4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	2	packages	softened	-	-	-	-
white sugar	3/4	cup		580.5	149.97	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
graham cracker crust	1		unbaked	-	-	-	-
mango nectar	1 1/4	cups		160.0125	41.163999999999994	0.3451	0.1882
white sugar	1/3	cup		580.5	149.97	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
mango	2	cups	peeled pitted diced ripe	198.0	49.434	2.7060000000000004	1.254

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.