Recipe of the Month

Preheat oven to 325 F. Grease an 8 in spring form pan with a little room temperature butter. Cut out an 8 in parchment circle and place in bottom. Wrap spring form in aluminum so that the spring form will not let water in.
Ingredients for Crust:
½ cup graham cracker crumbs
½ lb room temperature unsalted butter
1 tbsp brown sugar
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground allspice

Technique For crust:

Add and mix all dry ingredients. Add butter gradually until you have the consistency of wet sand and holds shape. Press firmly and evenly on bottom of spring form pan with the parchment lining.

Ingredients for Cheesecake:
2 lb cream cheese (room temperature)
1 tsp vanilla essence
1 ¼ cup of caster sugar
1 grated lime and juice
1 grated lemon and juice
4 eggs (room temperature)
Ingredients for Mango Syrup:
3 Dominican Mangoes(have a slight pumpkin overtone and are not common)
2 cup sugar
2 cup water

Technique for Syrup:

1. Cut and roughly chop mango discarding peel and seed.
2. Put mangoes, water, and sugar into small sauce pan and bring to a quick boil.
3. Pull off heat and cool.
4. Puree syrup and push through a strainer.
5. Refrigerate while you mix cheesecake.

With a mixer, beat cream cheese until smooth. Add sugar, lemon rind, lemon juice, lime rind, vanilla essence, and beat until blended. Beat in eggs, one at a time. Beat just enough to blend thoroughly. Pour 4/5 of the cheesecake mixture into prepared spring form pan. Double cheesecake mixture by adding chilled mango syrup and FOLDING it lightly into the cheesecake mixture. Place the mango-cheesecake mixture on top of the cheesecake in a uniformed layer. Put wrapped pan in a hot water bath. Bake at 350 for 1 ½ hours(rotating once) or until cheesecake is nice and firm. Set out carefully and let cool to room temperature then refrigerate. Chill 3-4 hours before cutting and serving. Use left over mango syrup to drizzle over the top and decorate plate. Garnish with fresh strawberries, raspberries, and candied lime.