Dessert…YES!!!

I wonder who got that big piece of dessert!!!!

MANGO SAFFRON CHEESECAKE

Serves 16

Crust:

1-1/2 Cups graham cracker crumbs (about 2 sleeves)

1/4 teaspoon Ground Cardamom

½ Cup granulated sugar

6 tablespoons unsalted butter (3/4 stick), melted

Filling:

3---8-ounce packages cream cheese, room temperature

1-1/4 cups granulated sugar

2 teaspoons pure vanilla extract

1/8 teaspoon saffron (20 threads), crumbled into 2 tablespoons warm milk to release the color

4 large eggs

2 Cups canned puree mango or 1 pound frozen cubed mango or 2 large fresh, pureed in blender or food processor.

For Crust: Preheat oven to 325.  Lightly butter a 9-inch spring form pan and set aside.  In a medium bowl, combine the cracker crumbs, Cardamom and sugar.  Add the melted butter and stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up the side of the prepared pan.  Refrigerate for 15 minutes.  Bake until the crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling: Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  Beat in the pureed mango.  Wrap the bottom half of the spring form pan in foil (double layer to avoid any leakage).  Pour the filling into the crust.  Place the spring form pan in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the spring form.  Bake on the middle rack until just set in the center, about 1-1/2 hours.  We checked after 90 minutes and added 5.  Remove the pan from the water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours to overnight before serving.

This was so good and fluffy!!!!