Crust
'5 tablespoons' of butter at room temperature
One package of graham cracker crumbs
Filling
3 1/3 cups cream cheese
One cup sour cream
2 tablespoons freshly squeezed lime juice
1 teaspoon vanilla extract
4 eggs
A pinch of salt
Sauce
One-half cup sour cream
2 ripe mangos, diced
For decoration
2 ripe mangos, sliced
Hortelã leaves
Accessory
A 23 cm diameter tart mold
Crust
'5 tablespoons' of butter at room temperature
One package of graham cracker crumbs
Filling
3 1/3 cups cream cheese
One cup sour cream
2 tablespoons freshly squeezed lime juice
1 teaspoon vanilla extract
4 eggs
A pinch of salt
Sauce
One-half cup sour cream
2 ripe mangos, diced
For decoration
2 ripe mangos, sliced
Hortelã leaves
Accessory
A 23 cm diameter tart mold
Crust
1
In a food processor or blender, grind the graham cracker crumbs until they resemble sand
Transfer to a bowl, add the butter, and mix well
2
Line the bottom of the tart mold with the crust mixture and refrigerate
Preheat the oven to medium temperature
Filling
1
Beat the eggs slightly in a stand mixer or electric blender
Add the remaining ingredients and beat until smooth for 30 minutes
2
Pour the filling into the prepared tart mold and bake for about 1 hour and 30 minutes, or until creamy
Sauce
3
Let it cool, then cover with plastic wrap and refrigerate for 3 hours
Decoration
4
Slice the mangos, arrange them on top of the cheesecake, and garnish with hortelã leaves.
