Mango cheesecake

This mango cheesecake recipe is more simple than the one I made before, I slightly change the method, I diced the mango instead of puree and I bake the crust at the same time with mango cheesecake mixture and bake in regular baking pan instead of spring foam pan.
It turn out the way that I wanted to taste the mango all over the cheesecake.

On the crust I use marshmallow cream with butter cook in microwave until melted for less than a minute and mix them into crackers crumb.

Ingredients  :

Crust:

2 cup graham cracker crumbs

1/2 cup marshmallow cream

6 tbsp  unsalted butter/melted

Filling :

1 large ripe mango,peeled cut and dice

1 pkg / 8 ounce Philadelphia  cream cheese, room temperature

1 cup ricotta cheese

1/2 cup sugar

1 eggs
1 tbsp cornstarch

1 teaspoon mango powder

Preparation :

for crust

Preheat oven to 325 F and lightly butter 9 inch baking pan or use baking spray 

In a medium bowl stir graham crackers crumbs 
in a small bowl melt butter and marshmallow cream, cook  in microwave until melted less than  one minutes

Add into crumbs and stir, press crumb mixture firmly onto bottom of the baking pan,set aside

for filling

peel mango and cut in dice,set aside

beat cream cheese,ricotta cheese,sugar and mango powder and cornstarch until smooth
 add egg,beat

 add dice mango

beat until well blended,pour filling over crust

Bake cheesecake until set about 1 hour 20 minutes

refrigerate uncovered over night

ready to serve