Mango Mascarpone Cheesecake with Cardamom-Infused Honey Drizzle

Allergens

Milk, Eggs

Ingredients

• 1. 2 cups graham cracker crumbs 2. 1/2 cup unsalted butter, melted 3. 3 packages (8 oz each) cream cheese, softened 4. 1 1/2 cups granulated sugar 5. 1 cup mascarpone cheese 6. 3 large eggs 7. 1/4 cup heavy cream 8. 2 teaspoons cardamom powder 9. 2 teaspoons vanilla extract 10. 4 ripe mangoes, peeled and sliced 11. 1/4 cup honey 12. 1/4 teaspoon ground cardamom

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan. Set aside.
3. In a large bowl, beat cream cheese, sugar, mascarpone cheese, eggs, heavy cream, cardamom powder, and vanilla extract until smooth. Pour the mixture over the graham cracker crust.
4. Bake for 50 60 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and let cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours or overnight.
5. In a small saucepan, combine honey and ground cardamom. Heat gently until the mixture becomes a syrup. Cool slightly before drizzling over cheesecake.
6. Decorate with mango slices just before serving.

Chef’s Insight

When making the crust, press the graham cracker crumbs firmly into the bottom of the pan to create a sturdy base for the cheesecake filling.

Notes

Allow the cheesecake to come to room temperature before serving for the best flavor and texture.