Mango Cheesecake With And Oreo Crust Recipe

A Delicious cheesecake with flavorful Oreo crust

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1 1/2 cup crushed Oreo cookies
1/4 cup ground almonds
1/4 cup coconut
1/3 cup melted butter
3 tablespoons sugar
1/2 teaspoon cinnamon

3 (8 ounce) packages cream cheese, softened
3/4 cup sugar (can use more sugar)
4 eggs
1 teaspoon vanilla
1 cup sour cream
1 1/2 cups mashed fresh mango (can use more or less)
2 tablespoons orange juice

Mango puree topping
100 g mango puree
2 teaspoons gelatin
3 tablespoons boiling water


Set oven to 350 degrees.


Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.

Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.


Beat cream cheese and sugar until smooth.

Blend in eggs one at a time.

Then add remaining ingredients, mixing well.

Pour into pan.

Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.

Cool 5 hours, then refrigerate 8 more hours or overnight.


Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree.

Pour topping gently onto chilled cheesecake.

Chill for at least 3 hours before serving.

Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.

Put a dollop of whipping cream if desired.

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