Recipe | Mango-Lime Cheesecake

Because I don't own a mixer, my cheesecake comes out a little less than smooth sometimes, but it's no less delicious. And because it's one of few baked goods that doesn't require an arsenal of kitchen appliances, I actually enjoy making it. The key without a mixer is to get the cream cheese at least to room temperature. I was in a rush here because we had people coming over, but if you have the patience to let the cream cheese really soften up you can do it all by hand and have it come out perfectly smooth. Appliances or not, take advantage of all the mangoes on sale lately!

Ingredients

• 2 cups mango puree
• 2 packs of cream cheese, room temperature
• 1 graham cracker pie crust
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp lime juice
• 1/4 cup sugar*

 * The amount of sugar really depends on the sweetness of your mangoes.

Directions

1. Preheat oven to 325F degrees.
2. Mix sugar, softened cream cheese, lime juice and vanilla extract.
3. Mix eggs one by one until smooth, add mango puree.
4. Bake for 1 hours at 325F degrees.