Mango cheese pie: something between a cheesecake and a custard
It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the traditional ingredients for a cheesecake — cream cheese, cream, sugar and eggs. Yet, it is not a cheesecake. It’s a pie that is not as dense as a cheesecake yet it is richer and more substantial than a custard. And it has bits of fresh mangoes in it.
Wherever did the idea come from? Panic and desperation. Sam had been hankering for a cheesecake; Alex wanted a mango cheesecake. But I had only one 250-gram block of cream cheese and I usually use twice as much when making cheesecake. So, I decided to take a gamble. Halve the cheesecake recipe somewhat, add chopped fresh mangoes and hope that the natural juices of the mango wouldn’t ruin the result. The gamble paid off very handsomely. The mango cheese pie was good.
Recipe: Mango cheese pie
- 3/4 c. of crushed graham crackers
- 1/4 c. of melted butter
- 1 tsp. of sugar
- 250 g. of cream cheese, at room temperature
- 250 g. of all-purpose (single) cream (about a cup)
- 2 eggs
- 1/2 c. of sugar
- 1/4 c. of flour
- 1 ripe mango, cut into 1/2-inch cubes
- Preheat the oven to 310F.
- Toss together the crushed graham crackers and 1 tsp. of sugar. Pour in the melted butter and mix. Press into the bottom and halfway up the sides of an eight-inch pie pan. Stick in the freezer to harden.
- Beat the cream cheese until light. Add the sugar. Beat to incorporate. Add the eggs. Mix until smooth. Add the flour. Mix until evenly absorbed. Pour in the cream. Stir until the mixture is uniformly smooth. Stir in the mango cubes.
- Take the crust out of the freezer. Pour in the filling.
- Bake at 310F for 50 minutes or until firm but the center still a bit jiggly. Cool to room temperature then chill for a couple of hours before cutting and serving.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): Makes one 8-inch pie to serve 8