The Farm Report from Turkey Hill

  (Tallahassee, Florida)
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Mango Cheesecake

crust - 2 cups graham cracker crumbs   1/2 cup sugar  1/2 cup butter[really don't use more than that it gets too hard.]

mix em up and press into 9" springform pan. try to make it as smooth as possible. not lumpy and make it go up the sides pretty far.

Filling: 2 8oz packages of softened Cream Cheese. 2 fresh eggs. 2/3 cups plus 2Tblsp Sugar. 1 cup Sour Cream.  2 tsp vanilla or rum.

Cream the cheese til smooth. Blend in the eggs, 2/3 c sugar, and 1 tsp vanilla. pour into crust and bake in moderately hot oven(375), for 20-30 minutes.

Remove from oven and let stand for 15 minutes. Meanwhile, combine the sour cream with 2 Tblsp sugar and 1 tsp vanilla or rum. really mix it up until the sugar is dissolved.

Carefully spread this over the baked filling. Return pie to a hot oven(400) and bake 10-15 minutes more. Cool a bit, then load it up with the results of two ripe mangoes cut into cubes.

You may drizzle an apricot glaze over to make it look shiny like in the shops or not.  An easy glaze in to heat up to liquid apricot or currant or mayhaw or apple preserves or jelly and then drizzle.

I strain the preserves but you don't have to. The sour cream layer isn't totally necessary but.....mmmm.

Chill overnight or for several hours before serving. small slices makes it serve up to twelve. but not at my house.

we get our mangoes from The Mango Factory in Bokeelia, Florida. Awesome.


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