Crust
5 tablespoons of unsalted butter, at room temperature
1 package of graham cracker crumbs
Filling
3/4 cup cream cheese, softened
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 large eggs
1 pinch of salt
Sauce
1/2 cup sour cream
2 mangos
For decoration
2 mangos
Fresh mint leaves
Accessory
23 cm diameter springform pan
Crust
5 tablespoons of unsalted butter, at room temperature
1 package of graham cracker crumbs
Filling
3/4 cup cream cheese, softened
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 large eggs
1 pinch of salt
Sauce
1/2 cup sour cream
2 mangos
For decoration
2 mangos
Fresh mint leaves
Accessory
23 cm diameter springform pan
Crust
In a food processor or blender, process the graham crackers until finely ground
Transfer to a bowl and add the butter
Mix well
Preheat the oven to medium temperature
Filling
Beat the eggs slightly in an electric mixer
Add the remaining ingredients and beat for 30 minutes
Pour the filling into the prepared pan and bake for about 1 hour and 30 minutes or until creamy
Let cool
Cover with plastic wrap and refrigerate for 3 hours
Sauce
Peel, pit, and puree the mangos in a blender with sour cream
Pour the sauce over the cooled cheesecake
Decoration
Peel and slice the remaining mangoes
Arrange them on top of the cheesecake
In the center, form a flower with the fruit peel and, around it, place fresh mint leaves.
