Ingredients
cheesecake mix:
2 1/2 pounds of cream cheese
5 eggs
2 egg yolks
1 3/4 quarter cups of sugar
3 tablespoons of flour
1/2 cup of whip cream
2 teaspoons of vanilla
1 jigger of Strawberry-Rhubarb wine
1/2 a jigger of Grand Marnier
1/2 cup of dried minced mango’s
2 teaspoons of orange zest
mango jam mix:
2 ripe mango’s
1 teaspoon of fresh mint
1 cup of simple syrup
dash of five spice
Cookie crust:
2 cups of chessmen cookie crumbs
6 tablespoons of melted butter
Preparation
preheat oven to 500 degrees Have all ingredients room temp
Make a cookie crumb crust with the chessmen cookies and butter and press into a spring form pan
Dice the two mango’s, add syrup, mint and five spice into a pot and simmer until its a jam like consistency
Beat the cream cheese until creamy. Gradually add the sugar and beat until smooth again. Add the flour, orange zest,vanilla, wine and liquor one at a time and beat until smooth. Scrape the sides of the bowl often, Add the dried mango,s Beat in the five eggs one at a time, scrapping the sides in between each egg. Same for the two yolks. Add 1/2 cup of heavy cream beat until smooth.
Add the batter into the crust. Then mix the jam in batter. Bake in the oven for 15 minutes, reduce the oven heat to 200 degrees and bake for one hour more. Prop open the oven door and turn off the oven, let the cake cool in the oven for a additional 30 minutes. Transfer to a rack and un-spring, cover and chill in the fridge for at least a night. A day makes it richer. Two is even better. I serve it with a little green tea whip cream but its not needed. Not all of the ingredients are necessary but it made a great cheesecake this way.
