Even Before I Met You I Had An Instinct About You
This month’s Food N Flix is Because I Said So (2007), hosted at Girli Chef. It’s about a woman, Milly, who realizes that she’d rather be with a man who excites her, rather than be with a man who can take her to exciting places. She likes to find new ways to cook with the ingredients she already has, the same way that she wants a man who already has similar interests as she. She chooses to not sift through exotic ingredients and fancy wines until something makes her happy, and so doesn’t want to be with a person who she doesn’t have an immediate connection with. Therefore, I chose a cheesecake because it’s a traditional dessert in the U.S. and because Milly-a pretty traditional American girl-is a fan of them.
When I Breathe You In, You Smell Like Cake Batter
While mango cheesecake is consumed in Puerto Rico (where my mom is from), the texture is different from New York cheesecake and Philadelphia cheesecake, so that is the aspect I’m experimenting with. Ideally it would be as light as flan, but taste like cheesecake instead of flan. The idea is to not turn it into cheesecake flavored flan, flan de queso. I think I succeeded, but feel free to play with it.
Mango Cheesecake (Bizcocho de Queso y Mango)
Mangoes 2 medium: ripe, peeled, and pitted; or 1 medium mango plus mango paste for frosting
Butter 4 1/2 tbsp; or 3 tbsp plus canola oil for greasing
Graham crackers 21 (5 inches high by 2 inches wide) crackers crushed (1 1/2 cups crushed)
Brown sugar 1/2 cup
Cream cheese one 8 oz. package
Plain yogurt 8 oz. or 1 cup
Vanilla extract 2 tsp
- Preheat oven to 350°F.
- Melt 3 tbsp of the butter and mix it with the Graham crackers. Grease the baking pan then cover the bottom of the baking pan with the Graham cracker crumbs.
- Puree one mango in a blender.
- Mix pureed mango, cream cheese, yogurt, sugar, and vanilla extract. You can skip the sugar, but I suggest you add a sweetener because yogurt is very sour.
- Crack eggs in a separate bowl. Add eggs to the batter and mix until the batter is smooth, with the eggs fully incorporated.
- Pour batter on top of Graham crackers.
- Bake in the oven for about 1 hour.
- When cooked, let cool for a half hour, then refrigerate overnight.
- Puree the other mango until smooth and spread it on top like frosting. This has to be done shortly before serving because purees deteriorate fast. If you’re using mango paste, briefly heat the paste until it is pliable enough to spread on top.
Here’s what it looks like without mango puree or paste on top.