Donna's Spiced Rum Mango Cheesecake

Hello Everyone!  We had a hectic weekend with the homecoming of our new 8-week-old puppy, Jax.  So, with company coming, I made a simple dinner of grilled filet mignon (see 25 December 2014 post for recipe), my Hash Brown Potato Salad (see 04 January 2015 post for recipe) and my Spiced Rum Mango Cheesecake  below for dessert.  Our guests brought a delicious brussels sprouts and pomegranate salad with a tangy citrus dressing that nicely rounded out our menu.  I hope you have the chance to enjoy these recipes!  Best, Donna:

Donna's Spiced Rum Mango Cheesecake

Ingredients:

6 Tablespoons butter, softened

1/3 cup sugar

1 cup almond meal

Dash of salt

Two 16 ounce packages Neufchatel cheese, softened

½ cup sugar

1 Tablespoon lemon zest (from about ½ lemon)

½ teaspoon vanilla extract

1 mango, peeled and sliced into thin strips

¼ cup Bacardi Gold rum

1/3 cup raw sugar

1 teaspoon cinnamon

¼ teaspoon ground allspice

1/3 cup sliced almonds

Method:

Preheat oven to 375 degrees F.  Place the mango slices in small bowl, add rum and set aside.

Line a springform pan with parchment paper to fit bottom and spray with cooking oil.  Cream the butter and sugar in a medium bowl; add the almond meal and salt and mix until crumbly.  Press the crust into the pan.

Mix the cheese, sugar and vanilla with electric mixer.  Add the eggs and mix again.  Stir in the lemon zest and spoon into prepared pan.

Place the mango slices on top of the cheese mixture in decorative arrangement.  Sprinkle with almonds.  Mix the raw sugar, cinnamon and allspice together and spoon over top of mango and almonds.

Bake for 50 – 55 minutes or until center is cooked through.  Remove from oven and let cool.  Cover and chill for 4 hours to a day before serving. 

Serves 8 – 10.

Copyright 2015.