Mango Cheesecake

Description:
I used to love eating cheesecake but after a season of baking cheesecakes way too often, I guess I got tired of it. I recently found out that my mother-in-law loves cheesecake, so to score more in-law points (hahahaha!), I baked cheesecake over the weekend to send her some. I tweaked George Geary's recipe in his book "125 Best Cheesecake Recipes" and it came out creamy, smooth, with no cracks on top. I now use small loaf pans to make cheesecakes; I just find it easier to unmold and serve to eager dessert lovers.

Ingredients:
George Geary's Blue Ribbon Cheesecake (sans the sour cream topping)

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted

Filling:
4 packages (each 250g) cream cheese, softened (or at room temperature)
1 1/4 cups granulated sugar
4 eggs
3 tbsp. fresh lemon juice (I didn't have any so I omitted this.)
1 tsp. vanilla

Decoration:
2 cups fresh strawberries, sliced (or our very best Manila mangoes, cubed)

Directions:
Crust: In a medium bowl, combine melted butter and graham crumbs. The mixture will resemble wet sand. Press unto the bottom of your preferred pan and freeze.

Filling: Beat cream and sugar on medium-high speed.
Add eggs one at a time, making sure everything is well mixed.
Stir in lemon juice and vanilla.
Pour over frozen crust and bake in a preheated 350F oven for 45-55 minutes.
Please adjust baking time according to the size of your pan.

This is where I tweaked the recipe:
Instead of baking the cheesecake for the full time indicated, I baked it halfway the time and while the middle is still jiggly and the top a little dry but not brown, I turned the oven off and left the cheesecake inside to continue baking.

Let the cheesecake cool completely then put in the refrigerator overnight until ready to serve. Garnish with fresh fruits on top.