Peachy Mango Cheesecake Recipe

• Graham cracker crust:
• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted


• Cheesecake filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract


• Peach and mango topping:
• 1 cup fresh peeled and diced mango
• 1 cup fresh peeled and diced peach
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch

Directions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together the Graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the filling into the prepared crust and bake for 50-60 minutes, or until the cheesecake is set but still jiggly in the center. Turn off the oven, open the door slightly, and let the cheesecake cool inside the oven for 30 minutes. Remove the pan from the oven and chill the cheesecake in the fridge for at least 4 hours or overnight.
5. In a saucepan, combine the mango, peach, sugar, and water. Bring to a boil and simmer until the fruit is soft.
6. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth. Add the cornstarch mixture to the fruit mixture and cook until the sauce thickens and turns glossy.
7. Let the fruit topping cool and spoon it over the chilled cheesecake.
8. Slice and serve chilled.