Cheesecake with Thai Basil – Mango Sauce

 

 

Cheesecake with Thai basil - mango sauce

Crust:

1/4 c. graham cracker crumbs

1 1/2 tsp. sugar

1/8 tsp. nutmeg

1/8 tsp. cinnamon.

 

Filling:

5 eggs, separated.

1 c. sugar

1 lb. cream cheese

1 c. sour cream

2 T. flour

1 tsp. vanilla.

 

Sauce:

3 ripe mangos, peeled and diced

1/2 c. Thai basil (I used frozen leaves and blossoms)

 

 

Butter 9" springform pan.  Mix graham cracker crumbs, 1 ½ tsp. sugar, nutmeg and cinnamon.

Shake to coat sides and bottom of pan.

 

 

 

 

Beat yolks till thick and lemon-colored, beat in sugar, then cream cheese until smooth.  Add sour cream, flour and vanilla.  In separate bowl, beat egg whites until stiff but not dry. Fold in egg yolk mixture. Pour into pan. Bake at 275 degrees for 70 min., let stand in oven another hour. Cool.

 

Puree mango and Thai basil together. 

 

 

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