I found a dense cheesecake recipe online and made the mistake of over whipping it. It caused the cake to rise a little more than I wanted but was still exceptional.
I’ve made cheesecake before and always use a springform. Normally, I use Graham Crackers for the crust but found that I had an over-abundance of Mexican Maria cookies. Ground up, these make the perfect crust, adding about 1/2 cup of sugar and lots of butter to get the perfect consistency.
The other thing that I learned while putting this together was that the bottom of the springform should be inserted under the foil (2 pieces at a 90-degree angle and then wrap the foil up the pan). When you make cheesecake, you are going to bake it in a water bath. No matter how careful, if you don’t do that, you will get some water in the springform which is not desirable.
The mango sauce was created in two batches. One pureed and the other batch was sliced pieces. I added in a little sour cream and no added sugar.
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