Mango Madness Cheesecake
  • Crust:
  • 1-1/2 cups gingersnap crumbs, finely ground
  • 1/4 cup shredded sweetened coconut
  • 1/4 cups almonds, finely chopped
  • 2 tablespoons light brown sugar, firmly packed
  • 3 teaspoon unsalted butter, melted
  • Filling:
  • 1-1/4 cups mango pulp (it should resemble chunky puree)
  • 1/4 cup dark rum
  • 2 teaspoons vanilla extract
  • 4 pkgs. (8 ounce each) cream cheese, softened to room temperature
  • 2 tablespoons flour
  • 1-3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon fresh grated gingerroot
  • 1/2 teaspoon ground coriander
  • Topping:
  • 2 cups diced ripe but firm mango
  • 2 tablespoons dark rum
  1. Preheat oven to 350F. Lightly butter the inside bottom and sides of a 9-inch springform pan and wrap the outside with aluminum foil.
  2. Make the crust: In a medium bowl, combine the gingersnap crumbs, almonds, coconut, and sugar and stir well to blend. Gradually add the melted butter and blend well. Press crust mixture firmly and evenly over the bottom of the prepared pan making sure where the bottom joins sides is not too thin. Bake crust for about 10 minutes. Remove from oven and cool on wire rack.
  3. Make the filling: Keep oven set at 350F. Combine the mango pulp, ginger, rum, and coriander in a small bowl and stir to blend. In a large mixing bowl using an electric mixer beat the cream cheese until light. Gradually beat in the sugar until smooth. Add the eggs, one at a time, beating just until blended after each, then beat in the flour. Add the mango-rum mixture and blend until mixed.
  4. Place an 8-inch square pan filled 2/3 with hot water in center of bottom oven rack and close oven door. Let oven heat another five minutes before opening again. Pour cheesecake batter into prepared crust and position pan on upper rack, above the water pan. Bake for an hour and 10 minutes or until top is just pale brown, edges are slightly puffed and center is set. Cake with jiggle slightly, but center area should not be watery. Remove from oven and cool on wire rack for 10 minutes, then refrigerate uncovered until thoroughly chilled, about 4 hours, then cover lightly with plastic wrap. Chill 24 hours before serving for best flavor. When ready to serve, run a sharp knife all the way around the inside rim and remove pan sides.
  5. Make the topping: put the diced mango in a small bowl and sprinkle with rum. Toss lightly and chill for an hour. Garnish each slice of cheesecake with a spoonful of the spiked mangos and whipped cream if desired.