Mango Cheesecake

I have been thinking about putting my thoughts out on the web and I guess it is time for me now to do so. My experience to share today is the Mango cheese cake. A touch of Indian taste to the all American cheese cake. Very similar to carrot cheese cake but a few ingredients changed to make the cake not as sweet as the mangoes add natural sweetness. So here are the ingredients.
For the cake
All Purpose Flour, 2 Cups
Eggs , 2 Large
Sugar, 1 Cup
Mangoes, 2 Large – peel and cut one into small cubes and make a puree of the other
Vanilla Extract, 1 teaspoon
Cinnamon Powder, 1 teaspoon
½ cup buttermilk
Baking powder, 1 teaspoon
Baking soda, 1 teaspoon
Pecans, 4OZ
For the Frosting
Cream cheese, 1 8OZ pack softened
1 Stick of Butter softened
1 cup of powder sugar
Vanilla extract 1 teaspoon

Process

Preheat the oven to 325 degrees. Heat the pecans, cut them into small pieces. Whisk the eggs into the all purpose flour, add the sugar, mango juice, buttermilk, cinnamon powder and all the other ingredients and whisk them thoroughly. Add the cubed mangoes and the pecans into the batter. Flour the pans and butter the parchment sheet. Pour the batter into two equal parts into pans and bake it in the oven for about 1 hour at 325 degrees.
In a large bowl, with a electric beater, beat the cream cheese, butter, vanilla extract for about 5-7 minutes till it is really soft.

Take the 2 cakes out, let them cool for 30 minutes, peel off the parchment sheet. Apply frosting on the cake. Invert the second cake on top and apply the remaining frosting on both the cakes. Refrigerate it for an hour and then serve this summer dessert.