I cannot emphasize enough how much I've fallen in love with Epicurious.com - their recipes have yet steer me wrong. So, here's another gem from that delectable website. I substituted mangoes for peaches, because they have been on sale at the store and I've bought too many, and they were about to go bad. I had to use what I had at hand. The substitution was well worth it!
Ingredients:Crust
- 7 whole graham crackers, broken into pieces
- 1/3 cup sugar (I used brown sugar here)
- 5 tablespoons unsalted butter, diced
- 3 (8-ounce) packages mascarpone cheese
- 1 cup sugar (I used a little less)
- 3 tablespoons all purpose flour
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 2 large
peachesMANGOES (about 1 pound), peeled, pitted, diced - 1/2 cup balsamic vinegar
- 1/2 cup sliced
peachesmangoes
For crust:
Preheat oven to 350°F. Blend graham cracker pieces, sugar, and butter in processor until moist clumps form. Press onto bottom (not sides) of 9-inch-diameter springform pan. Bake until golden brown, about 12 minutes. Transfer crust to rack to cool. Maintain oven temperature.
FYI: Adding sugar to the crust will add amazing taste to it, BUT, it's a lot harder to detach from the springform.
For filling:
Using electric mixer, beat mascarpone, sugar, and flour in large bowl until blended. Beat in eggs 1 at a time; add vanilla extract. Puree diced peaches in mini processor or blender until smooth. Beat peach puree into batter. Pour filling into crust. Bake until edges are raised and dry and center is softly set, about 1 hour 5 minutes. Place hot cheesecake directly in refrigerator. Chill uncovered overnight.
I don't know if it was due to faulty oven temperature or the substitution of mango, but my cake started to bubble and became covered with caramelized sugary, bubbly top layer; it also fell flat. I was nervous, but followed the instructions for any cheesecake and kept it in until only a 1-2 inch in the middle were wobbly, and the rest was firm. The cake ended up DELICIOUS, even though it's funny looking.
Boil balsamic vinegar in small saucepan until reduced to 1/4 cup, about 4 minutes; cool syrup. Cut around cheesecake; remove pan sides. Top with peach mango slices, drizzle with balsamic vinegar syrup, and serve.
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