Creamy Mango-Peach Cheesecake

Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 3 tbsp granulated sugar
• 6 tbsp unsalted butter, melted

Mango Filling

• 2 ripe mangoes, peeled and chopped
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract

Peach & Mango Topping

• 1 large ripe mango, peeled and chopped
• 2 large ripe peaches, peeled and chopped
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F.
2. Prepare the shortbread base by mixing together the shortbread cookie crumbs, sugar, and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan, then set aside.
4. Next, prepare the mango filling by blending the chopped mangoes, Norman's Kosher Cholov Yisroel Cream Cheese, and sugar in a food processor until smooth.
5. Add the eggs and vanilla, and blend again until fully incorporated.
6. Pour the filling over the shortbread base in the springform pan, and smooth out the top with a spatula.
7. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center has a slight jiggle to it.
8. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for a minimum of 4 hours (or overnight) to set.
9. To make the peach & mango topping, combine the chopped mangoes and peaches, sugar, cornstarch, and water in a small saucepan over medium heat.
10. Cook for 10-12 minutes, stirring occasionally, until the mixture has thickened and the fruit is tender.
11. Let the topping cool slightly, then spread it over the chilled cheesecake.
12. Slice, serve, and enjoy your Creamy Mango-Peach Cheesecake!