Tropical Cheesecake with Mango Topping

Ingredients

Crust:

• 1 cup graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup butter, melted

Cheesecake:

• 28 oz. Tropical Queso Fresco Mexicano, coarsely crumbled
• 3 large eggs
• ½ cup granulated sugar
• ½ cup Tropical Crema Mexicana
• 1 tablespoon grated lemon peel
• 1 ½ teaspoons vanilla extract
• ½ cup mango preserves
• 1 large ripe mango, peeled, pitted and sliced

Preparation

1. Prepare crust: In 9-inch springform pan, combine graham cracker crumbs and sugar to mix well. Add melted butter; combine well. Press into bottom of springform pan.
2. Prepare cheesecake: Preheat oven to 350°F. In blender or food processor , place crumbled Queso Fresco, eggs, sugar, crema, lemon peel and vanilla. Blend well until mixture is smooth and creamy. Spoon mixture in springform pan over crust. Bake 60 minutes or until mixture is puffed and golden. Cool on wire rack. Cover and refrigerate overnight.
3. To serve, remove cheesecake from pan; place on serving platter. Spread top with mango preserves. Arrange sliced mangos on preserves.