Mango Cheesecake

Mango purée adds a delicious tropical flavor to this luscious creamy cheesecake. To prevent cracking across the center of the cheesecake, don’t open the oven door while the cheesecake is in the oven. When it is removed from the oven, run a knife along the edge of pan so that the cake can pull away freely as it shrinks.
1 tbsp. unsalted butter or cooking spray
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp. vanilla
juice from 1/2 lime
3 tbsp. flour
3 tbsp. cornstarch
1 pound sour cream
8 tbsp. mango purée
Adjust middle rack of oven to middle position and heat oven to 325 degrees. Grease a 9″ spring form pan with butter or coat with cooking spray. Insert metal knife blade in food processor bowl. Process cream cheese 30 seconds. Scrape down sides of container. With machine running, add sugar and butter and process 10 seconds longer. Scrape down sides of container. With processor running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds. Scrape down sides of container. Process 5 seconds longer. Add sour cream and mango purée and pulse until incorporated.
Pour mixture into prepared pan and bake for 1 hour. Turn oven off and leave cheesecake in oven, with door closed, for 1 hour. DO NOT OPEN OVEN DOOR. Remove from oven and cool completely in pan, then cover and refrigerate for 12 hours or up to 2 days. Remove side of pan and place cake on serving platter. Serves 10.
Mango Purée
Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out the rest of the flesh and purée in a blender or food processor fitted with the metal knife blade.